No-fail Caramel Apple Upside Down Cake: Easy Recipe With A Twist!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

Add brown sugar to butter in a pan and heat until it reaches a low simmer, being careful not to burn it.

Cut up the apples and place them on top of the caramel in the pan, using blemished apples if available.

Layer the apples as prettily as possible, opting for a double layer if desired, but ensure it fits in the pan with space for batter.

Make the batter, substituting apple pie spice with pumpkin pie spice or plain cinnamon if necessary.

Pour the batter over the apples in the pan.

Bake in the oven at 350°F for 55 minutes or longer, checking for doneness as the apples release juices.

Cover with foil towards the end of baking to prevent over-browning if necessary.

Let the cake cool for 5 minutes before flipping it over onto a plate, using parchment paper to prevent sticking.

Check the pattern of the apples after flipping to ensure it looks good.

Serve the upside-down apple cake warm, optionally with ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens