Caramelized Apple Upside-Down Cake
This recipe features a tender, spiced sponge topped with sliced apples that caramelize beautifully in the oven.
Ingredients
The Caramel & Fruit Topping:
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Apples: 2 large (Red Delicious or Honeycrisp work well), thinly sliced
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Butter: 3 tbsp (45g)
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Brown Sugar: ½ cup (100g)
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Cinnamon: ½ tsp
The Cake Batter:
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Eggs: 2 large
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Sugar: ¾ cup (150g)
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Vanilla Extract: 1 tsp
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Yogurt or Sour Cream: ½ cup (120g)
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Vegetable Oil: ½ cup (120ml)
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All-Purpose Flour: 1 ½ cups (190g)
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Baking Powder: 1 ½ tsp
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Salt: A pinch
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Cinnamon: 1 tsp
Instructions
1. Prepare the Caramel Base
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Preheat your oven to 350°F (175°C).
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In a small saucepan, melt the 3 tbsp of butter with the brown sugar and ½ tsp of cinnamon over medium heat. Stir until bubbly and smooth.
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Pour this caramel immediately into the bottom of a 9-inch (23cm) round cake pan, spreading it evenly.
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Arrange the apple slices in a circular pattern over the caramel (as shown in your first image).
2. Mix the Batter
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In a large bowl, whisk the eggs and sugar together until light and fluffy.
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Add the vanilla, yogurt, and oil. Whisk until completely smooth.
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Sift in the flour, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix, or the cake will be tough.
3. Assemble and Bake
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Carefully pour the batter over the arranged apples in the pan (as seen in your second image). Smooth the top with a spatula.
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Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
4. Flip and Serve
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Let the cake cool in the pan for exactly 10 minutes.
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Run a knife around the edges to loosen it. Place a serving plate over the pan and quickly flip it over.
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Let the pan sit for a moment so the caramel drips down, then lift the pan off.