Apple Upside Down Cake
A soft cinnamon-spiced cake with a buttery caramel topping.
Equipment
- 9" round cake tin
Ingredients
Cake
- 188 grams plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 115 grams unsalted butter, room temperature
- 100 grams white sugar
- 100 grams dark brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 90 mls milk, room temperature
Topping
- 85 grams unsalted butter
- 100 grams dark brown sugar
- 1/4 tsp vanilla extract
- 2 medium apples, peeled and sliced into 1/4 inch slices
Instructions
- Topping
- Combine butter and brown sugar in a small saucepan over medium heat. Whisk gently until the butter has melted. Cook, whisking constantly for 1 minute as the mixture thickens. Remove from the heat and add the cinnamon and vanilla. Pour into 9×2 inch pie dish or round cake pan. (make sure pan is 2 inches deep). Arrange the apple slices neatly on top, overlapping where necessary. Place pan in the fridge for a few minutes, as you prepare the cake batter. Refrigerating helps to set the topping's arrangement.
Cake Batter
- Whisk flour, baking powder, cinnamon, nutmeg and salt together. Set aside.
- In a stand mixer or handmixer, cream the butter and sugars until light and creamy. Beat in the eggs and vanilla until combined. Scrape down the sides of the bowl as needed. Pour the dry ingredients into the wet ingredients. Slowly add the milk. Beat on low until all the ingredients are combined. Make sure there are no lumps at the bottom of the bowl.
- Remove topping from the fridge. Pour and spread the cake batter evenly over the topping. Bake 40-46 minutes (temperatures may vary depending on your oven). Cover cake with foil, half way through baking, to prevent cake over browning, before the center is fully cooked. Cake is done when a skewer inserted in the middle comes out mostly clean.Remove from oven and allow to cool in cake pan for 15 minutes. Invert the cooled cake onto a cake stand or serving plate. Some of the topping will seep out the sides, which is okay. Cooling the cake completely at room temperature before slicing and serving. Do not cool in the fridge.Cover and store left over slices in the fridge for up to 3 days or 3 months in the freezer. Thaw at room temperature.
