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- 3 medium apples, peeled, cored, and sliced - 1 cup brown sugar - 4 tablespoons unsalted butter - 1 teaspoon cinnamon - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup granulated sugar - 2 large eggs - ½ cup buttermilk - 1 teaspoon vanilla extract When I make Caramel Apple Upside Down Cake, I start with fresh apples. I prefer medium apples like Granny Smith or Honeycrisp. They add a nice tartness. Next, I grab brown sugar, which gives the cake a rich flavor. Unsalted butter is key for the caramel. I melt it in a pan with brown sugar and cinnamon. The smell fills my kitchen! For the cake, I use all-purpose flour, baking powder, baking soda, and salt. These help the cake rise and keep it fluffy. I sweeten the batter with granulated sugar and add eggs for richness. Buttermilk makes the cake moist, and vanilla extract adds depth. If you're feeling creative, you can toss in extra spices like nutmeg or cloves. Adding nuts like walnuts or pecans gives the cake extra crunch. This mix of flavors and textures makes every bite a delight. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter. 2. In a small saucepan, melt 4 tablespoons of butter over medium heat. 3. Add 1 cup of brown sugar and 1 teaspoon of cinnamon. Stir until it bubbles. 4. Pour the caramel mixture into the bottom of the greased cake pan. 5. Layer the sliced apples evenly over the caramel. Overlap them for a nice look. 1. In a large bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. 2. In another bowl, beat ½ cup of granulated sugar and 2 large eggs until fluffy. 3. Add ½ cup of buttermilk and 1 teaspoon of vanilla extract. Mix well. 4. Gradually add the dry mix to the wet mix. Stir until just combined. 1. Pour the batter gently over the apples in the pan. Spread it evenly. 2. Bake in the oven for 35 to 40 minutes. Check with a toothpick for doneness. 3. When done, cool the cake in the pan for about 10 minutes. 4. Carefully flip the cake onto a serving plate. Be cautious of hot caramel. 5. Let it cool for another 10 minutes before slicing and serving. To get the right caramel consistency, melt the butter first. Add the brown sugar and stir until mixed well. Cook it on medium heat until it bubbles slightly. This helps to create a thick and glossy caramel. To avoid burnt sugar, watch the heat closely. If the sugar starts to smell burnt, remove it from the heat. If you see dark spots, it’s too late. Always stir gently to keep the sugar from sticking to the pan. To prevent a soggy bottom, use a good cake pan. Grease it well with butter so the cake lifts easily. Make sure to arrange the apples in a single layer. This allows for even cooking and helps the cake stay firm. For even baking, rotate the pan halfway through. Ovens can have hot spots, so changing the position helps. Use a toothpick to check for doneness. If it comes out clean, the cake is ready. Serve this cake warm for the best taste. A scoop of vanilla ice cream on the side adds a great touch. Drizzle any leftover caramel over the cake for extra sweetness. For garnishing, sprinkle some cinnamon on top. You can also add chopped nuts for crunch. Fresh mint leaves make a nice touch for color and flavor. {{image_2}} You can change the type of apples you use. Granny Smith apples give a tart taste. Honeycrisp apples add a sweet crunch. Both are great choices! If you don’t have buttermilk, yogurt works well. Milk alternatives like almond or oat milk are also good. They keep the cake moist and tasty. Adding vanilla bean or almond extract can boost the flavor. A little goes a long way! Incorporate spices for a seasonal twist. Pumpkin spice brings warmth in fall. Ginger adds a zing. Both can make your cake special and unique. You can turn this recipe into a layer cake. Just stack the layers with frosting in between. Cupcakes are another fun option! If you want a gluten-free version, use almond flour or a gluten-free blend. For a vegan cake, swap eggs for flax eggs and use plant-based butter. These options still taste great! To keep your Caramel Apple Upside Down Cake fresh, wrap it tightly in plastic wrap. This keeps air out and moisture in. Store the cake in a cool, dry place. If you have leftover caramel, store it in a separate container. Keep it in the fridge to maintain its sweetness. When you want to enjoy a slice, reheat it in the microwave. Place the slice on a plate and cover it with a damp paper towel. Heat for about 15-20 seconds. This warms the cake without drying it out. The ideal serving temperature is warm, but it’s also tasty at room temperature. At room temperature, the cake lasts about 2 days. If you store it in the fridge, it can last up to a week. If you want to keep it longer, consider freezing it. Wrap it well in plastic before freezing. This helps it stay fresh for up to 3 months. Can I make Caramel Apple Upside Down Cake ahead of time? Yes, you can make this cake a day before. Just store it in an airtight container. It stays moist and delicious overnight. What type of apples work best for this recipe? I recommend using Granny Smith apples. They add a nice tartness that balances the sweet caramel. How do I prevent the apples from browning before baking? To keep apples from browning, soak them in a mix of water and lemon juice. This will help keep them fresh until you bake. What to do if the cake is too sticky or dense? If the cake is sticky, it might be underbaked. Return it to the oven for a few more minutes. For dense cake, ensure you measure your flour correctly. How to fix a cake that didn’t rise properly? If your cake didn’t rise, check your baking powder. It might be old and lost its power. Fresh baking powder can help your cake rise nicely. How many servings does this recipe yield? This recipe yields about 8 servings. It’s perfect for sharing with friends or family. Nutritional breakdown per serving (calories, sugar, etc.) Each serving has approximately 250 calories. It contains around 15 grams of sugar, making it a sweet treat for dessert lovers. This blog post walked you through making a delicious Caramel Apple Upside Down Cake. We covered ingredients, step-by-step instructions, and tips for perfecting the recipe. You learned about variations, storage, and common questions. Baking is fun, and this cake is a great treat for any occasion. Experiment with flavors and toppings to make it your own. Enjoy your sweet creation!

Caramel Apple Upside Down Cake

Indulge in the delightful flavors of Caramel Apple Upside Down Cake! This easy recipe combines sweet, caramelized apples with a moist cake that will have everyone asking for seconds. Perfect for dessert lovers and apple enthusiasts alike, this cake is simple to make and a real crowd-pleaser. Click through to discover the full recipe and bring a burst of fall flavor to your table!🍏🍮
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Ingredients
  

3 medium apples, peeled, cored, and sliced

1 cup brown sugar

4 tablespoons unsalted butter

1 teaspoon cinnamon

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

2 large eggs

½ cup buttermilk

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and set aside.

    In a small saucepan, melt the 4 tablespoons of butter over medium heat. Add the brown sugar and cinnamon, stirring until completely combined and bubbling slightly. Pour this mixture into the bottom of the prepared cake pan.

      Arrange the sliced apples evenly over the caramel mixture in the pan, overlapping them slightly for an appealing presentation. Set aside.

        In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

          In a separate bowl, beat the granulated sugar and eggs until light and fluffy. Add the buttermilk and vanilla extract, mixing until well combined.

            Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

              Gently pour the batter over the arranged apples in the cake pan, ensuring an even layer.

                Bake in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Be careful as the caramel will be hot.

                    Let it cool for another 10 minutes before slicing and serving.

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 8

                        - Presentation Tips: Serve warm with a scoop of vanilla ice cream on the side and a drizzle of any leftover caramel sauce for an extra touch of indulgence.