Caramel Apple Upside-Down Cake
We have one lonely apple tree here on the ranch and between the deer and the birds, we rarely get to pick any for ourselves. This year we were lucky enough to pick them before the animals devoured them all. While we didn’t get baskets and baskets full, we did get enough to make a few Fall treats starting with this caramel apple upside-down cake. It’s the perfect dessert to kick off the beginning of Fall. Butter, brown sugar and warm spices pair perfectly with these extra tart apples.
Ingredients:
For the sauce
- 3-4 apples, peeled and sliced thin
- 1 stick salted butter
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla
For the cake
- 2 large eggs, at room temperature
- 1 cup sugar
- 1 stick unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 teaspoon kosher salt
- 1/2 tsp cinnamon
Directions:
Preheat the oven to 325F. Grease a 9 inch cake pan with butter.
For the sauce
Melt the butter in a medium saucepan. Add the brown sugar, cinnamon, nutmeg, cloves, and vanilla. Keep over medium heat and cook for about 3 minutes until smooth and thickened slightly. Pour the caramel into the greased cake pan and top with the apple slices.
For the cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium–high for 1 minute. Add the sugar, sour cream, butter and vanilla and beat until smooth. In a separate bowl, whisk the flour, baking powder, salt and cinnamon together. With the mixer on low add the dry ingredients and mix until combined. Pour over the caramel apples and bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool for exactly 10 minutes, then carefully invert onto a cake stand or large plate. Serve warm or at room temperature.
