Caramel Apple Upside Down Cake
This caramel apple upside down cake is incredibly moist inside and features a tender apple upside down topping with lots of homemade salted caramel.
Servings 9 servings
Calories 340kcal
Ingredients
Caramel Apple Topping
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/3 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 3 medium gala or honeycrisp apples, peeled and thinly sliced
Cake
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 tablespoons plain Greek yogurt, room temperature
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/4 cup 2% or skim milk, room temperature
Instructions
Caramel Apple Topping
- Preheat oven to 350F and lightly grease a 9-inch cake pan.
- Place sugar in a medium saucepan over medium heat and allow to melt. Once melted, whisk in butter and bring to a boil. Slowly add cream (carefully, it will splatter) whisking constantly and allow caramel to cook until golden brown and bubbly, about 3-5 minutes. Remove caramel from heat and mix in salt.
- Immediately pour caramel in prepared cake pan. Arrange apples in a fan on top. Set aside.
Cake
- Place butter and sugars in a large bowl and beat well until smooth and creamy. Beat in yogurt, eggs, and vanilla until smooth.
- In a separate medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Fold into butter mixture, interchangeably with milk, until batter is smooth.
- Scrape batter over apples into prepared pan and smooth top. Bake cake at 350F 30-35 minutes until a toothpick inserted in cake portion comes out clean and center of cake is firm to the touch.
- Allow cake to cool in pan on a wire cooling rack 20 minutes, then carefully run a butter knife around edges and invert onto a serving plate. Allow to cool completely before slicing and serving. Enjoy!
Notes
Storing Instructions
Store cake in refrigerator up to 4 days. Reheat slices before serving.
Nutrition
Serving: 1 slice cake | Calories: 340kcal | Carbohydrates: 38.9g | Protein: 4.4g | Fat: 19.3g | Saturated Fat: 11.7g | Cholesterol: 93mg | Potassium: 172mg | Fiber: 1.5g | Sugar: 20.8g | Calcium: 64mg | Iron: 1mg