Caramel-Apple Upside-Down Cake

  • 16 Sep - 22 Sep, 2017
  • Mag The Weekly
  • Cookery

Caramel-Apple Upside-Down Cake


· 1½ cups all-purpose flour
· 1tsp baking powder
· ¼ tsp salt
· ½ tsp ground cinnamon
· ½ cup unsalted butter, softened
· 2/3 cup granulated sugar
· 2 large eggs
· 1tsp vanilla extract
· ½ cup milk

For topping:

· ¼ cup unsalted butter
· ½ cup light brown sugar
· ½ tsp ground cinnamon
· 2 large apples, peeled, cored and thinly sliced


Preheat oven to 175°C. Spray a 9-inch cake pan well with nonstick cooking spray and set aside. To make the topping, add the butter, brown sugar and cinnamon to a saucepan over medium heat. Stir well until the mixture is completely melted and smooth. Remove from heat, pour the mixture into the prepared cake pan and evenly spread it on the bottom. Arrange the apple slices in an even layer on top then set aside.

To make the cake, whisk together the flour, baking powder, salt and cinnamon in a large bowl and set aside. In a separate bowl, beat the butter and sugar with an electric mixer until smooth. Slowly add the eggs one at a time, mixing well after adding each one. Add the vanilla extract and mix until fully combined. Alternate mixing the dry ingredients and milk into the wet ingredients, starting with the flour and ending with the flour.

Pour the batter into the cake pan on top of the sliced apples. Bake at 175°C for 35-40 minutes or until a wooden toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow to cool for about 10 minutes in the pan before flipping over onto a large serving plate.