Description
This Salted Caramel Apple Upside-Down Cake combines the rich flavors of buttery salted caramel, spiced apples, and a tender cinnamon-spiced cake base. The upside-down style caramelized topping creates a delightful contrast with the moist cake beneath. Perfectly complemented by a scoop of vanilla ice cream or whipped cream, this dessert is a comforting treat ideal for fall or any special occasion.
Ingredients
Salted Cinnamon Caramel Topping
- 4 tablespoons butter
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons heavy cream
- ½ teaspoon flaky sea salt
- ½ cup pecans, lightly crushed
Apple Layer
- ¾ pound Honeycrisp apples (about 2 large apples; peeled, cored, and diced)
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Cake Batter
- ¾ cup cake flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 4 tablespoons butter, room temperature
- ½ cup light brown sugar
- 1 large egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
Optional Serving
- Vanilla ice cream or whipped cream
Instructions
- Make the salted cinnamon caramel: Preheat oven to 350ºF and prepare a 9-inch cake pan by greasing and lining it with parchment paper. Melt 4 tablespoons butter over medium heat in a small pot, add ½ cup light brown sugar and 1 teaspoon cinnamon, and cook for 3 minutes until sugar dissolves and darkens slightly. Remove from heat and whisk in 2 tablespoons heavy cream and ½ teaspoon flaky sea salt. Stir in crushed pecans, then pour into cake pan and chill in refrigerator for 15 minutes.
- Prepare the apples: In a bowl, combine diced Honeycrisp apples with 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon cinnamon. Toss gently to coat and set aside.
- Make the batter: Sift together ¾ cup cake flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon kosher salt. In a large bowl, cream 4 tablespoons butter and ½ cup light brown sugar using an electric mixer until light and fluffy. Beat in 1 egg until smooth. Alternately add the sifted dry ingredients and ½ cup whole milk in two additions each, starting and ending with dry ingredients, mixing gently after each. Mix in 1 teaspoon vanilla extract until just combined; avoid overmixing.
- Assemble the cake: Remove the caramel pecan layer from refrigerator. Spread the prepared apple mixture evenly over the caramel, gently pressing the apples into the caramel layer. Pour the cake batter over the apples and smooth the surface evenly.
- Bake the cake: Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cake to cool at room temperature for 10 to 15 minutes, ensuring it is still warm to the touch.
- Serve: Place a large plate over the cake pan and carefully invert the cake onto the plate. Peel away the parchment paper. Optionally serve slices topped with vanilla ice cream or whipped cream and a sprinkling of cinnamon for extra flavor. Enjoy warm.
Notes
- Use Honeycrisp apples for the best balance of sweetness and tartness.
- Do not overmix the batter to ensure a tender cake texture.
- Pecans add a crunchy texture contrast; walnuts can be substituted if desired.
- Allow the cake to cool slightly before flipping to prevent the caramel from sticking.
- Vanilla ice cream or whipped cream enhances the dessert but is optional.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
