Caramel Apple Upside-down Cake | Fall Apple Dessert

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.

Prepare a 9-inch cake pan by spraying it with cooking spray.

In a microwave-safe bowl, combine 1/2 cup brown sugar and 1 stick of butter, cutting off 3 tablespoons to use later in the cake.

Melt the butter and sugar mixture in the microwave until just melted.

Mix the melted butter and sugar together, adding a pinch of salt and 1/2 teaspoon of cinnamon.

Spread the mixture evenly in the bottom of the prepared cake pan.

Peel, core, and slice 2 apples into thin slices, then fan them out in the bottom of the cake pan over the caramel mixture.

If the apples are small, slice and add a third apple to fill the pan.

In a separate bowl, combine 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Add 2/3 cup brown sugar, the remaining 1/3 cup of soft butter, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla to the flour mixture.

Add 1/2 cup milk and mix until well combined, ensuring there are no dry ingredients left at the bottom of the bowl.

Pour the cake batter over the apples and caramel mixture in the pan, spreading it gently to cover evenly.

Preheat the oven to 350°F and bake the cake for 35 minutes.

After baking, let the cake cool for about 10-15 minutes before inverting it onto a serving platter.

Ensure the cake is cool enough to handle but still warm to allow the caramel to remain gooey when inverted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens