Soft Caramel Apple Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
85g (6 tablespoons) unsalted butter
02 -
100g (1/2 cup) brown sugar, tightly packed
03 -
A pinch of cinnamon (1/4 teaspoon)
04 -
1/4 teaspoon of real vanilla extract
05 -
Two medium-sized apples, peeled and chopped into 1/4-inch slices (makes around 1.5–2 cups)
→ Cake
06 -
188g (1 1/2 cups) plain flour
07 -
1 1/2 teaspoons of baking powder
08 -
1 1/2 teaspoons of cinnamon powder
09 -
A sprinkle of nutmeg (1/4 teaspoon)
10 -
1/2 teaspoon of table salt
11 -
113g (1/2 cup) butter at room temperature
12 -
100g (1/2 cup) white granulated sugar
13 -
100g (1/2 cup) packed brown sugar
14 -
Two large eggs at room temperature
15 -
A teaspoon of vanilla extract
16 -
6 tablespoons (90ml) whole milk, not cold
# Instructions:
01 -
Melt the butter and stir in the brown sugar until it thickens up a bit. Add vanilla and cinnamon to the mix. Pour the blend into a pie dish and layer the apple slices over it. Place it in the fridge for a little while to set.
02 -
Combine all the dry ingredients. Cream the butter, white sugar, and brown sugar together, then work in the eggs and vanilla. Slowly mix in the dry ingredient blend and milk until it's all smooth.
03 -
Spread the batter over the apple mixture. Pop it into the oven at 350°F and bake for 40 to 46 minutes. Check halfway through and cover with foil if needed.
04 -
Let the cake cool in the pan for about 15 minutes. Flip it onto a plate, and let it cool off completely to get clean slices.
# Notes:
01 -
Enjoy this best when fresh out of the oven on the same day
02 -
Feel free to choose any type of baking apple
03 -
Make sure all your ingredients are at room temperature