CARAMEL APPLE UPSIDE DOWN CAKE
This stunning apple upside down cake combines a soft cinnamon-spiced cake with a delicious buttery caramel topping. Pack those apples into the pan-- this cake can hold a lot and you won't regret those extra slices!
Provided by Sally
Categories Dessert
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (177°C).
- Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
- Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
- Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.
APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE UPSIDE-DOWN CAKE
This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc.
Provided by Amber
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
- Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
- Pour batter over apples in the baking pan, making sure they are evenly covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 88.5 g, Cholesterol 103.5 mg, Fat 17.8 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 613 mg, Sugar 52.8 g
UPSIDE-DOWN APPLE-SPICE CAKE
A spiced- apple version of the classic pineapple upside-down cake we all know and love, Upside-Down Apple Spiced Cake features fresh chopped apples, toasted walnuts and a buttery brown-sugar sauce. Made easy and in only one hour thanks to Betty Crocker™ Super Moist™ spice cake mix, you could actually serve this cake upside down and it would still be delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and walnuts over butter; stir to combine. Sprinkle chopped apples in pan.
- Mix cake as directed on box for 13x9-inch pan, using water, oil and eggs. Pour batter over apples and walnuts in pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.
Nutrition Facts : ServingSize 1 Serving
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
APPLE EXTREME UPSIDE-DOWN CAKE
The gooey goodness of this cake bakes up from a no-fuss, one-bowl batter spiced with ginger and cinnamon.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Place 1/3 cup butter in a 9x9x2-inch baking pan.
- Place in oven 5 minutes or until butter melts.
- Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down.
- Bake in oven 10 to 15 minutes or until bubbly.
- Meanwhile, peel remaining apples.
- Coarsely shred; set aside.
- In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
- Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
- Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
- Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
- Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top.
- Cool 20 minutes; serve with ice cream.
- Makes 9 servings.
Nutrition Facts : Calories 320.6, Fat 13.5, SaturatedFat 8.2, Cholesterol 57.6, Sodium 186.4, Carbohydrate 48.2, Fiber 2.4, Sugar 30.2, Protein 3.5
APPLE-CINNAMON UPSIDE-DOWN CAKE
You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the bottom of the pan -- when the cake is baked and inverted, you'll find them decorating the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
- With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
- Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
- To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
APPLE UPSIDE-DOWN CAKE
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly spray an 8-by-1 1/2-inch round cake pan with vegetable spray and set aside. In a large nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add the apples, cut side down, and sprinkle them with 3 tablespoons sugar; cook until the apples are tender and caramelized, 4 to 5 minutes on each side. Remove from heat.
- Arrange the apples, cut side down, in the prepared cake pan so that they fit snugly together. Fill in any cracks with small pieces of apple, so that the batter wont leak through. Set pan aside.
- Melt remaining 2 tablespoons butter; set aside. Break egg into a food processor; process for about 5 seconds, then while processor is running, add melted butter and buttermilk through the feed tube.
- In a small bowl, whisk together flour, remaining 1/2 cup sugar, spices, baking powder, and salt. Add dry ingredients to mixture in food processor. Cover and pulse until batter is combined, about 20 pulses.
- Pour the batter over sliced apples. Using a spatula, spread batter to completely cover the apples. Bake until cake is golden brown and a tester inserted in the center comes out clean, 40 to 45 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 219 g, Cholesterol 37 g, Fat 5 g, Fiber 3 g, Protein 3 g, Sodium 122 g
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
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