caramel apple upside down cake

Oh boy…this recipe is awesome!  It came to me yesterday morning after David had left for work and I was cleaning up the kitchen.  We had some delicious Paula Red apples that taste like they are freshly picked from a big old tree and I wanted to bake something with them.  It was fairly early in the morning (7:30) and I didn’t want a lot of dishes to wash after so I decided to make this apple version of my banana upside down cake.  Caramel and apple are so quintessentially fall it made perfect sense to redo this dessert with crisp, crunchy apples.  The whole thing took mere minutes to whip up and is super tasty.

For the topping
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1 large apple
For the cake
  • 1/4 cup softened butter or canola oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  1. Preheat oven to 400F and line a baking pan with parchment paper (pan should be around 9 inches, round or square).
  2. Slice the apple and  arrange in a single layer in the bottom of the pan.
  3. Stir together melted butter and brown sugar for the topping and then pour over bananas. Set aside.
  4. In a medium size bowl beat the butter (or oil) and sugar by hand until fluffy. Add egg and beat again.
  5. In a separate bowl combine flour, baking powder and spices.
  6. Add half the  flour mixture to butter mixture. Mix lightly and add half the milk.
  7. Add remaining flour mixture, mix lightly and then add the remaining milk.
  8. Mix everything until just combined and flour disappears.
  9. Pour batter over bananas and bake for about 15-20 minutes or until cake is golden but not burned.
  10. Allow cake to cool for about 10 minutes after baking, then invert onto a plate or cooling rack. Slice and serve!
  • I used the convection setting on my oven which is why I didn’t need to cook the cake very long.  I suggest checking it at 15 minutes to see if it is done and if not, let it cook for an additional few minutes but watch carefully.
  • You can use any kind of apples, but ones meant for baking are probably best because they will retain their firmness.  The Paulas were pretty mushy but I enjoyed it.
  • I don’t recommend using caramel sauce from a jar for the topping because it could burn easily.  Plus, mixing butter and brown sugar isn’t that hard!!

I highly suggest you make this dessert ASAP!  Your tastebuds and family/friends/coworkers/anyone else you decide to generously share with will thank you:)

About Christina

20-something; rural dwelling; wife to David; homeowner; pretty good cook; wearer of skirts; friend to all cats.

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