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This Caramel Apple Upside Down Cake Is A Fall Must Make – Caramel Apple Upside Down Cake

According to most historians, the word “upside down cake” first originated in the late 1800s, and the dish was formerly known as pan cake. When ovens were not common in the Míddlє αgєs, people would lay fruit on the bottom of the pan and pour flour on top until the cake was done, at which point the pan was turned upside down and revealed a floral-shaped fruit is lovely. And seasonal fruits like apples and cherries were used to make the first upside down cakes.

Apples, flour, butter, brown sugar, cinnamon, and milk are the primary ingreďïệnts in Caramel Apple Upside Down Cake. The cake is soft, moist, and not too sweet, but not too light, with a unique texture from the apple and caramel topping that gives it an enticing delightful taste. Would you like to try this delectable cake recipe?

 

INGREDIENTS

FOR THE TOPPING

1/2 cup (100g) packed light or dark brown sugar

6 Tablespoons (85g) unsalted butter

2 medium apples, peeled and sliced into 1/4 inch slices (1.5–2 cups slices)

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

FOR THE CAKE

1 and 1/2 cups (188g) all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 cup (100g) granulated sugar

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1/4 teaspoon ground nutmeg

1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature

DIRECTIONS

PREPARE TOPPING FIRST:

Step 1: Combine the butter and brown sugar in a small saucepan and bring to a boil over medium heat, stirring constantly until the mixture is mixed and the butter is melted, about 1 minute or until the liquid thickens.

Step 2: When the mixture thickens, remove it from the heat and whisk in the vanilla and cinnamon extracts until well blended. This is when the caramel comes in.

Step 3: Spread caramel on the bottom of a 9×2 inch round cake pan, then place apple slices on top of the caramel layer. Cover the pan and chill for a few minutes to harden.

MAKE THE CAKE:

Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees C)

Step 2: Combine flour, baking powder, cinnamon, nutmeg, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.

Step 3: In the bowl of an electric mixer fitted with a whisk, whip the butter on high for about 1 minute or until creamy, then add the eggs and vanilla extract and continue to swirl on high until everything is mixed.

Step 4: Reduce the speed of the mixer to low and split the dry flour mixture in step 2 into small sections, adding flour and milk alternately to the wet mixture in step 3, beating well until thoroughly incorporated (note to not be local ). The dough will be a bit thick.

Step 5: Spread caramel and pre-cooled apples evenly over the cake mold.

Step 6: Bake the cake for about 20 minutes in a preheated oven, then cover with foil and bake for another 20 to 26 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 7: When the cake is done, remove it from the oven and cool for 10-15 minutes in the pan before turning it upside down on a serving platter, keeping in mind that the cake is still hot.

Step 8: Allow the cake to cool before cutting and serving; but, if you need to use it right away, slice it and use it while it’s still warm, although the pieces will be sloppy.

NOTES:

Leftover cakes can be covered and stored in the refrigerator for up to 3 days, or frozen for up to 3 months in the freezer and defrosted at room temperature. when you’re utilizing

The topping can be kept in the refrigerator for up to one day. Cover firmly if refrigerated for more than 1 hour.

Dairy: Whole milk is preferable, but if you want, you can use low-fat or fat-free milk instead.

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