How To Make Caramel Apple Upside Down Cake
Welcome the fall season with this moist apple upside down cake that’s made with a rich caramel sauce and creamy whipped topping for a sweet treat.
Serves:
Ingredients
- ¼cupbutter,plus additional ½ cup softened
- ⅔cupbrown sugar,packed
- 1tspground cinnamon
- 2medium apples,peeled, cut into ½-inch wedges
- 1⅓cupsall purpose flour
- 1tspbaking powder
- ¼tspsalt
- 1cupgranulated sugar
- 2eggs
- ½tspvanilla
- ¼cupmilk
For Whipped Cream Topping:
- 1cupwhipping cream
- 2tbspsugar
Instructions
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Preheat oven to 325 degrees F. Spray a 9-inch round or square pan with cooking spray. Set aside.
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In a medium saucepan melt ¼ cup of butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat.
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Stir in ¼ teaspoon of cinnamon. Pour into the bottom of the greased pan. Arrange the apples over the brown sugar mixture.
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In a medium size bowl whisk together flour, baking powder, remaining cinnamon and salt. Set bowl aside.
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In a large bowl or mixer, beat together 1 cup sugar, and remaining butter on medium speed until fluffy. Add in eggs and vanilla.
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Beat in flour mixture alternating with the milk until smooth. Pour the batter over the apples and spread evenly.
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Bake for 55 to 60 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes.
Whipped Cream Topping:
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Meanwhile, to make the whipped topping, beat whipping cream on high until soft peaks start to form. Add in sugar.
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Run knife along the edges of the cake and flip upside down on a pan. Serve warm with whipped cream on top.
Nutrition
- Calories: 414.23kcal
- Fat: 16.54g
- Saturated Fat: 9.95g
- Trans Fat: 0.24g
- Monounsaturated Fat: 4.68g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 63.92g
- Fiber: 1.83g
- Sugar: 45.93g
- Protein: 4.60g
- Cholesterol: 89.17mg
- Sodium: 152.13mg
- Calcium: 98.79mg
- Potassium: 145.02mg
- Iron: 1.41mg
- Vitamin A: 153.99µg
- Vitamin C: 2.28mg
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