I am sure you are familiar with Pineapple Upside Down Cake, well here is a delightful fall spin on a classic. Upside Down Apple Cake with Caramel Sauce. You start the cake over your burner in a cast iron skillet, melt butter, brown sugar, and spices to make a delicious caramel sauce. Top with sliced apples, top with a cake batter and crumbly topping – in the oven it goes. Then flip and serve. Unique twist on a classic and really delicious, especially with a dollop of whipped cream on top!
Upside Down Apple Cake with Caramel Sauce
Ingredients
- Caramel Topping
- 1/3 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 apples peeled and thinly sliced
- Cake
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup milk
- Crumble Topping
- 1/4 cup packed brown sugar
- 1/4 cup oatmeal
- 3 tablespoons butter, softened
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
Instructions
-
Preheat oven to 350 degrees. Using a 10-inch cast iron skillet, melt the butter and brown sugar for the caramel topping. Add the spices and cook for 5 - 6 minutes until bubbly, stir frequently. Remove from the heat and top with the apple slices. To make the cake layer - in a mixing bowl beat the butter and brown sugar for 3 - 4 minutes at medium speed until light and fluffy. Add the egg and vanilla, mix well. Combine the flour, baking powder, spices and salt in a small bowl. Add the dry ingredients to the butter mixture alternately with the milk, ending with dry ingredients. Scrape the sides of the bowl and spoon the batter over the apples, smooth the top. Mix together the Crumble Topping and sprinkle over the batter. Bake the cake for 40 minutes. Remove from the oven and let cool for 10 minutes, then invert onto a serving platter.