Description
A cozy fall dessert featuring a buttery caramel layer, tart apples, and a tender cinnamon-spiced cake flipped to perfection.
Ingredients
1/2 cup unsalted butter (for caramel)
1 cup brown sugar
2 large apples, peeled, cored, and sliced
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for cake batter)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Bring all ingredients to room temperature.
2. In a 9-inch round cake pan, melt 1/2 cup butter over low heat. Stir in 1 cup brown sugar until dissolved and glossy.
3. Peel, core, and slice apples. Arrange them over the caramel in a circular pattern.
4. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
5. In a separate bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
6. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
7. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
8. Pour batter over the apples and caramel. Spread evenly to the edges.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate.
11. Serve warm or at room temperature. Optional: Top with vanilla ice cream or whipped cream.
Notes
Use tart apples like Granny Smith to balance the caramel’s sweetness.
Make sure to let the cake cool for exactly 10 minutes before flipping to avoid sticking or breaking.
If some apples stick to the pan, just place them back on top—no one will notice.
For a dairy-free version, substitute plant-based butter and milk.