I mentioned in my Autumn post that I was going to make a cake for my colleague’s birthday. It was such a delicious cake that I’d thought I’d share the recipe! The recipe for Upside Down Caramel Apple Cake is from The Recipe Critic. The only change I make is that I add a bit more cinnamon and use cooking apples instead of Granny Smith. I’ve made this cake twice now, and I’ll definitely continue to make it!
This cake is great for autumn but is also an excellent choice if you need a simple cake for entertaining over the holiday season. You can jazz it up with ice cream or whipped topping, or serve it cold with a cup of coffee if guests stop by on short notice!
I hope everyone is getting festive, and I’ll be back next with a post all about Christmas outings!
- 1/4 cup butter
- 2/3 cup packed light brown sugar
- 1 tsp. cinnamon
- 1.5 cooking apples (Bramley) – peeled and sliced into thin wedges
- 1 1/3 cups flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp. vanilla
- 1/4 cup milk
Pre-heat the oven to 375°F or 160°C and grease a 9 inch round spring form pan.
In a saucepan, melt the 1/4 cup butter over medium heat. Add the brown sugar. Bring to a boil and remove from heat, then add the cinnamon. Pour onto the bottom of the greased pan and arrange the apples on top of the mixture.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat together 1 cup granulated sugar with 1/2 cup softened butter on medium speed until fluffy. Beat in the eggs and vanilla.
Beat in the flour mixture alternating with milk until smooth. Spoon the batter over the apples and spread evenly.
Bake around 55 minutes. Cool 5 minutes before opening the spring form and then leave another 5 minutes before inverting onto a serving dish and removing the bottom of the spring form pan (use a knife to loosen the edges of the cake).
For more apple baking recipes see: