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Caramel Apple Upside Down Cake Recipe

Servings 10

Ingredients

For the Topping

  • 2 pounds apples mixed varieties
  • 1/2 cup dried cranberries
  • 4 TBS unsalted butter cut into 4 pieces
  • 2/3 cups light brown sugar
  • 2 tsp lemon juice

For the Cake

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 6 TBS unsalted butter melted and slightly cooled
  • 1/2 cup sour cream
  • 1 tsp vanilla

Instructions

  • Place rack on lowest position and preheat oven to 350
  • Grease a 9 in cake pan

Make the Topping:

  • Peel and core the apples.
  • Cut into slices; half of them 1/4 in thick, half of them 1/2 in thick
  • Melt the butter in a 12 in skillet over medium high heat.
  • Add the 1/2 in thick apple slices and cook, stirring now and then until they start to caramelize – do not let them fully cook.
  • Add the thinner apples, sugar and the lemon juice.
  • Cook, stirring gently but constantly until the sugar dissolves and the apples are coated, about 2 minutes.
  • Carefully add the apples to the prepared cake pan, arranging them in an equal layer.
  • Sprinkle the dried cranberries over top of the apples.

Make the cake batter

  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In a large bowl whisk together the granulated sugar, brown sugar and eggs.
  • Whisk in the cooled, melted butter until combined followed by the sour cream and vanilla.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Pour the batter over the apples in the pan and carefully spread over the top.
  • Bake in the preheated oven until the cake is golden brown and a toothpick comes out clean – about 40 – 45 minutes. Rotate the pan halfway through baking.
  • Let the pan cool on a wire rack for 20 minutes.
  • Run a knife around the edge of the cake pan and invert onto a rack. Be sure to have a piece of wax paper or foil underneath to catch any runoff. Have some patience as it will take about a minute for the cake to release.
  • Scrape any apples and caramel that remained in the pan onto the cake.
  • Let the cake cool for about 20 minutes before serving.
  • Serve with whipped cream or vanilla ice cream if desired.