Looking for delightful apple cake recipes? You’ve found a fantastic one! This Salted Caramel Apple Upside-Down Cake combines sweet and salty with tender apples, creating a truly irresistible dessert that’s easier to make than you think.
Key Ingredients & Substitutions
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance. You can try other firm apples if those aren’t available.
- Caramel Sauce: A good quality store-bought caramel sauce works wonders for convenience. If you prefer, you can make your own.
- All-Purpose Flour: Use regular all-purpose flour for the cake batter. A gluten-free 1:1 baking flour blend can be used for a gluten-free option.
- Unsalted Butter: This is crucial for both the caramel layer and the cake’s richness. Margarine can be used in a pinch, but butter is preferred.
- Brown Sugar: Essential for the rich caramel topping. Granulated sugar can be used, but brown sugar adds depth.
- Heavy Cream: Adds richness to the caramel sauce. Whole milk can be a lighter alternative, but the caramel will be less decadent.
Ingredients
For the Caramel Apple Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
- 1/4 cup store-bought or homemade caramel sauce
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8
- Calories per serving: Approximately 450 kcal
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly. This step is important to ensure your upside-down cake releases easily.
2. Make the Caramel Topping Base
In a small bowl, combine the melted butter, brown sugar, and salt. Pour this mixture into the bottom of your prepared cake pan, spreading it evenly. This forms the rich, buttery base for your apples.
3. Arrange the Apples
Lay your sliced apples in a single layer over the brown sugar mixture in the pan. You can arrange them in a decorative pattern or simply overlap them slightly. Drizzle the caramel sauce evenly over the apples.
4. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. Combining these first ensures they are evenly distributed in your apple cake.
5. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. This creates a smooth and airy base for your cake batter.
6. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix the batter; overmixing can lead to a tough cake.
7. Bake the Cake
Pour the cake batter gently over the apples in the prepared pan, spreading it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
8. Invert and Cool
Let the cake cool in the pan for only 10 minutes. Place a serving plate over the top of the cake pan and carefully flip the cake onto the plate. Remove the pan, allowing any remaining caramel to drip down. Serve warm or at room temperature.
Variation Ideas
- Nutty Crunch: Sprinkle 1/4 cup chopped pecans or walnuts over the caramel layer before adding the apples.
- Spice It Up: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the cake batter for extra warmth.
- Vanilla Bean Boost: Use vanilla bean paste instead of extract in the cake for a more intense vanilla flavor.
Storage Instructions
You can store leftover Salted Caramel Apple Upside-Down Cake at room temperature for up to 2 days, loosely covered. For longer storage, refrigerate in an airtight container for up to 4 days. Reheat individual slices briefly in the microwave for a warm, gooey treat.
Frequently Asked Questions (FAQ)
What kind of apples are best for this apple cake recipe?
Granny Smith or Honeycrisp apples are ideal because they hold their shape well and provide a pleasant tartness that balances the sweetness.
Can I make this cake ahead of time?
Yes, you can bake this cake a day in advance. Store it at room temperature and gently warm slices before serving if desired.
My cake stuck to the pan, what went wrong?
Thoroughly greasing and flouring the pan is crucial. You might also want to line the bottom with parchment paper for extra insurance. Flipping the cake while it’s still warm (after 10 minutes of cooling) also helps prevent sticking.
Can I use a different size cake pan?
This recipe is designed for a 9-inch round pan. Using a different size may affect baking time and the thickness of the cake.
What if I don’t have buttermilk?
You can easily make your own buttermilk substitute! Add 1/2 tablespoon of lemon juice or white vinegar to a 1/2 cup of regular milk, stir, and let it sit for 5 minutes until it slightly curdles.
Why is it called an “upside-down” cake?
It’s called an “upside-down” cake because the toppings (apples and caramel) are placed at the bottom of the pan before the batter is added. When you invert it after baking, the topping ends up on top.