Caramel Apple Upside Down Cake

This Caramel Apple Upside Down Cake is the perfect blend of caramelized apples and a tender, buttery cake. The apples are arranged in a beautiful layer on the bottom of the pan, coated in a rich, buttery caramel sauce that seeps into the cake as it bakes. When flipped, the cake reveals a glossy, golden top of caramel-coated apples, reminiscent of a classic tarte tatin. With every bite, you get the warmth of cinnamon, the sweetness of apples, and the gooeyness of caramel, making it an ideal dessert for any fall gathering.

Ingredients:

For the topping:

• 4 tablespoons unsalted butter
• 3/4 cup light brown sugar, packed
• 3 medium apples, peeled, cored, and thinly sliced
• 1 teaspoon ground cinnamon

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Make the caramel topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until smooth and bubbly, about 2-3 minutes. Pour this caramel mixture into the prepared cake pan and spread it evenly.
3. Arrange the apples: Toss the apple slices with the ground cinnamon, then layer them neatly on top of the caramel sauce in the pan. Set aside.
4. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
5. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
7. Assemble the cake: Gently pour the cake batter over the apples and caramel in the pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool and flip: Let the cake cool in the pan for about 10 minutes, then carefully run a knife around the edges. Place a serving plate upside down on top of the pan and flip the cake onto the plate.
10. Serve: Let the cake cool slightly before serving. Enjoy warm or at room temperature.

This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of extra caramel sauce!