Delicious Caramel Apple Upside Down Cake: A Warm, Gooey, and Easy-to-Make Dessert
There’s something incredibly comforting about a classic dessert that evokes a sense of nostalgia, and this Caramel Apple Upside Down Cake perfectly fits the bill. Imagine a warm, gooey cake, crowned with beautifully caramelized apples, their tartness perfectly balanced by a rich, sweet caramel glaze. Each bite offers a delightful contrast of textures: crisp, tender apples nestled within a soft, moist sponge cake, further enhanced by a unique twist of quince jam and crunchy peanuts. This isn’t just a dessert; it’s an experience, remarkably simple to create yet yielding impressive results that are hard to resist.
I must admit, this caramel apple upside down cake has quickly become a new favorite in my dessert repertoire! It bakes in surprisingly little time, yet delivers an explosion of flavors and textures. The combination of sweet, buttery caramel, slightly tart apples, and a delightful crunch from the peanuts, all enveloped in a tender, moist cake, is simply sublime. What truly elevates this recipe, though, is the unexpected addition of quince jam. This secret ingredient proved to be an exceptional idea, providing a wonderful aromatic sweetness that beautifully complements both the rich caramel and the bright, tangy apples. It’s a harmonious blend that takes this old-fashioned classic to an entirely new level. While I’ve made upside down apple cakes many times before, this particular medley of ingredients creates a taste sensation unlike any other. It’s a testament to the joy of culinary experimentation, even if not all kitchen adventures end in such delicious success!
Explore More Irresistible Apple Desserts:
- Elegant Apple Roses in Puff Pastry
- Classic Homemade Fried Apple Fritters
- Delightful Apple Tiramisu Cake
- Scrumptious Apple Pull Apart Bread
- Crispy Filo Pastry Apple Pie
Often, the most comforting and satisfying dishes are perceived as complicated and time-consuming. However, this caramel apple upside down cake defies that notion. It’s a perfect solution for those craving a special, indulgent treat without spending hours in the kitchen. This apple cake recipe is straightforward enough for even a novice baker to tackle with confidence, yet it feels gourmet and impressive. Whether you’re baking for a cozy autumn evening, a festive holiday gathering, or a bright spring brunch, this versatile dessert is a delightful choice for any season. Its rich flavors and inviting aroma make it a timeless crowd-pleaser.
Why is it called an upside down cake?
The intriguing name “upside down cake” comes from its unique baking and serving method. You arrange the toppings – typically fruit and a caramel or sugary syrup – at the bottom of the cake pan before pouring the batter over them. Once baked, the cake is inverted onto a serving plate, revealing the beautifully arranged, caramelized toppings on what becomes the top of the cake. This technique not only creates a stunning visual presentation but also allows the rich flavors of the toppings to permeate the cake as it bakes.
What are the best apples for an apple cake?
Choosing the right apple is key to a truly exceptional apple cake. While many varieties work well in an upside down apple cake, some truly shine. My personal favorites are tart Granny Smith apples, which offer a bright counterpoint to the sweet caramel, and Gala apples, known for their sweet flavor and firm texture that holds up beautifully during baking. Other excellent choices include Honeycrisp for its crispness and balanced sweetness, Braeburn for its spicy-sweet notes, or even a mix of varieties to get a complex flavor profile. The best apples for baking are those that maintain their shape and offer a good balance of sweet and tart, preventing the cake from becoming overly sweet or mushy.
Do you use whole apples or sliced apples for this recipe?
For this particular caramel apple upside down cake recipe, we take a slightly unconventional and incredibly satisfying approach: using whole apples! You won’t need to slice them as you would for a traditional apple pie. Instead, you’ll peel each apple and carefully remove its core. This hollowed-out center is then filled with our special mixture of quince jam and unsalted peanuts, creating a delightful surprise in every bite. This method ensures the apples remain juicy and tender, while the filling adds an extra layer of flavor and texture that truly sets this cake apart. If peanuts aren’t your preference, feel free to substitute with other complementary nuts such as crunchy walnuts, buttery pecans, or delicate almonds for a similar effect.
Do you need to grease the pan when making an upside down cake?
Surprisingly, no, you typically do not need to grease the pan when preparing an upside down cake, especially when using a caramel base directly in the pan. Greasing the pan would actually hinder the caramelization process of the sugar at the bottom. The rich, buttery caramel base, which remains warm and slightly fluid after baking, acts as a natural non-stick layer, ensuring the cake releases cleanly from the pan when inverted. For optimal results and ease of removal, however, always consider using a non-stick cake pan, preferably one with a removable bottom, as this provides an extra layer of assurance for a perfect presentation.
Should I use parchment paper for upside down cake?
In most cases, parchment paper is not necessary for an upside down cake. The very nature of this dessert, with its warm, sticky caramel base, ensures that the cake does not adhere to the pan once it’s inverted. The caramel provides enough lubrication and separation for a clean release. While parchment paper is a fantastic tool for many baking projects, it would largely be redundant here and might even interfere with the beautiful caramel layer adhering directly to the cake surface.
What toppings would taste good on this caramel apple upside down cake?
While this caramel apple upside down cake is undeniably delicious on its own, a few extra toppings can elevate it even further. Consider drizzling it with a touch of warm honey or maple syrup for added sweetness. A classic vanilla sauce or a luxurious white chocolate sauce would also be divine. For an aromatic touch, a sprinkle of warming spices like cinnamon and nutmeg can enhance the apple flavor. Once the cake has cooled completely, especially after a brief chill in the fridge, it becomes an ideal canvas for a dollop of fluffy homemade whipped cream or a decadent swirl of tangy cream cheese frosting. Or, for the ultimate indulgence, why not both?
What to serve with this apple cake?
To truly complete the experience, serve a warm slice of this apple cake with a delightful accompaniment. A generous scoop of creamy vanilla ice cream is always a fantastic choice, its coldness a wonderful contrast to the warm cake. Other excellent suggestions include a cloud of freshly whipped cream, an elegant orange-scented crème fraîche for a subtle citrus note, or a silky crème anglaise for a touch of French sophistication. For a simpler yet equally satisfying option, a dollop of cream cheese frosting complements the apple and caramel flavors beautifully.
How do you store an upside down apple cake?
To keep this delectable apple cake fresh and moist, store it in the fridge within an airtight container. When properly stored, it will maintain its delicious flavor and tender texture for up to five days. If you opt for the optional rum syrup, as I highly recommend in the recipe, you’ll find it helps to preserve the cake’s moisture and enhances its flavor even further during storage.
Can you freeze upside down apple cake?
Absolutely! This caramel apple upside down cake is remarkably freezer-friendly, allowing you to enjoy a slice of this comforting dessert whenever a craving strikes. To freeze, ensure the cake is completely cooled. Then, wrap it securely in two layers of plastic cling film, followed by a layer of aluminum foil, or place it in an airtight, freezer-safe container. It will keep beautifully in the freezer for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight and gently warm it in the oven for that freshly baked taste.
This caramel apple upside down cake is not only incredibly easy to prepare but also delivers an unforgettable taste experience. It’s the quintessential dessert for any gathering or simply as a comforting treat for yourself. Prepare this delightful cake for your next party, and prepare to receive rave reviews from your guests – you’ll undoubtedly be the star of the show! Follow my easy-to-understand recipe below and embark on your baking journey today!
What ingredients are in this delicious caramel apple upside down cake?
Creating this irresistible caramel apple upside down cake requires a blend of pantry staples and a few special additions that truly make it shine. Here’s a breakdown of the key ingredients you’ll need to gather:
- Eggs – I used medium-large eggs for the perfect cake structure.
- All-Purpose Flour – The foundation of our light and fluffy sponge cake.
- Sugar – Granulated sugar is used for both the cake batter and to create that luscious caramel topping. Brown sugar is also a great alternative for a deeper caramel flavor and color.
- Lemon Zest – Adds a bright, fresh aroma to the cake.
- Lemon Juice – A touch of acidity to balance the sweetness and prevent apples from browning.
- Baking Powder – The leavening agent that ensures a light and airy texture.
- Vanilla Extract – A classic flavor enhancer that complements the apples and caramel.
- Rum Extract (Optional but Recommended) – Adds a delightful warmth and depth of flavor, especially in the optional syrup.
- Fresh Apples – The star of our show, providing the juicy, tender topping.
- Quince Jam – Our secret ingredient, offering a unique tart-sweet fruitiness that pairs wonderfully with apples and nuts.
- Unsalted Peanuts – Provides a satisfying crunch and nutty flavor within the cored apples.
- Milk – Contributes to the cake’s moistness and tender crumb.
- Vegetable Oil – For a wonderfully moist cake.
- Ground Cinnamon – A warming spice that perfectly complements the apples.
Essential Tools You Will Need:
Having the right tools on hand makes the baking process smooth and enjoyable. Here’s what you’ll need to make this caramel apple upside down cake:
- Mixing Bowls – For combining both wet and dry ingredients.
- Measuring Teaspoon and Tablespoon – For accurate ingredient measurements.
- Sharp Knife or an Apple Core Remover – Essential for preparing the apples.
- Round Cake Pan with Removable Bottom – Highly recommended for easy inversion and serving.
How to Make This Caramel Apple Upside Down Cake Recipe: A Step-by-Step Guide
Prepare Your Ingredients and the Pan
- Preheat your oven to 325°F (160°C). This ensures your oven is at the correct temperature when the cake is ready to bake, leading to even cooking.
- Carefully clean the fresh apples under running water. Then, using a vegetable peeler, remove the skin from each apple. Next, with a sharp knife or an apple corer, meticulously remove the core from each apple, creating a cavity for the delicious filling.
- In a small bowl, combine the quince jam and unsalted peanuts. Mix them thoroughly until the peanuts are well coated with the jam. This mixture will be our delightful surprise filling for the cored apples.
- Select a round cake pan that is appropriately sized to fit all of your prepared whole apples snugly. If, like me, you sometimes find you have an extra apple that doesn’t quite fit, don’t worry! You can slice it and arrange the apple slices creatively between the whole apples in the pan. This adds visual interest and ensures no delicious apple goes to waste!
Craft the Perfect Caramel Base
- To create the irresistible caramel base, place 10 tablespoons of granulated sugar directly into your chosen cake pan. Set the pan on the stove over medium heat. Allow the sugar to melt and caramelize, gently swirling the pan occasionally to ensure even melting. It’s crucial to watch it closely, letting it reach a beautiful amber color. Make sure the caramel coats not only the bottom but also extends slightly up the sides of the pan. Alternatively, you can prepare the caramel sauce in a separate small saucepan and then immediately pour and swirl it into the cake pan to coat the bottom and sides while it’s still hot and fluid. Be careful not to over-brown the sugar, as it will continue to cook slightly in the oven.
- Once the caramel is ready, carefully place the cored apples into the pan, arranging them as desired. Then, spoon the quince jam and peanut mixture into the core of each apple, filling them generously.
- Lightly drizzle fresh lemon juice over the apples, which helps to brighten their flavor and prevent excessive browning. Finish by sprinkling a generous amount of ground cinnamon powder over the apples and caramel. Set the pan aside as you prepare the cake batter.
Whip Up the Cake Batter
- Now, it’s time to create the soft and moist sponge cake batter. In a large mixing bowl, combine the eggs and sugar. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the mixture at medium speed until the sugar is completely dissolved, and the mixture becomes light, pale, and fluffy – this can take several minutes. Slowly pour in the milk, vegetable oil, and vanilla extract, mixing until just combined. Stir in the lemon zest. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can lead to a tough cake.
- Gently pour the prepared cake batter into the pan, carefully distributing it between and around the apples.
Bake and Serve Your Masterpiece
- Place the cake pan in the middle rack of your preheated oven. Bake for approximately 40-45 minutes, or until the top of the cake turns a beautiful golden brown. To test for doneness, insert a toothpick into the sponge cake (avoiding the apples and filling) in the center of the pan. If it comes out clean, your cake is perfectly baked.
- Optional Step (Highly Recommended for Extra Moisture and Flavor): Make a light rum syrup. In a small bowl, whisk together 2 tablespoons of rum extract, 4 tablespoons of sugar, and half a cup of water until the sugar completely dissolves. Once the cake is out of the oven, but before inverting it, use a spoon to evenly distribute this syrup over the warm cake. This step infuses the cake with incredible moisture and a subtle, delightful rum flavor, making it even more exceptional.
- Carefully place a large serving plate or platter over the cake pan. With oven mitts, firmly grasp both the plate and the pan, then confidently turn it upside down. Allow it to sit for a few minutes to ensure the caramel and apples fully release. Gently lift the cake pan away to reveal your stunning caramel apple upside down cake.
- Serve the cake warm as is, allowing its natural flavors to shine. Alternatively, let it cool completely and then adorn it with your favorite toppings, such as a generous dollop of whipped cream, a drizzle of extra caramel sauce, or a smooth vanilla sauce, as previously suggested.
This caramel apple upside down cake is a truly delicious dessert that promises to delight your taste buds! I genuinely hope you enjoy the process of making this comforting treat as much as I did. Please feel free to share your thoughts in the comments below – let me know how your cake turned out, or what creative toppings you found paired wonderfully with this caramel apple masterpiece. If you have any questions along the way, don’t hesitate to ask!
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Upside down apple cake
petro
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Equipment
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Mixing bowls
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hand mixer
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spatula
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cake pan with removable bottom
Ingredients
For the cake
- 4 eggs large
- 6 tbsp sugar
- 8 tbsp flour
- 1 tbsp baking powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 5 medium red apples cored and peeled
- 5 tbsp quince jam
- handful unsalted peanuts
For the caramel
- 10 tbsp sugar
- lemon peel as preferred
- cinnamon powder as preferred
- 2 tablespoons lemon juice
- rum extract as preferred – optional
Instructions
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Preheat oven to 325 F
For the caramel
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Place the caramel sugar in the cake pan, on the stove over medium heat and caramelize the sugar, making sure it coats the sides of the pan too. Do not over brown the sugar! It will cook a little more when baking the cake.
For the cake
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Clean the apples, peel the skin off and remove the core with a sharp knife.
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Mix quince jam and peanuts in a small bowl.
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Place the apples in the pan and fill the cores with the jam peanuts mixture.
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Drizzle lemon juice and sprinkle cinnamon powder.
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Make the sponge cake batter. In a large bowl, beat the eggs and the sugar with a hand mixer. Slowly add milk, oil, vanilla and lemon zest and mix well. Mix flour and baking powder. Gradually add flour mixture and mix well.
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Pour the batter between the apples.
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Bake in the middle of the oven for about 40-45 minutes or until the cake top becomes golden (make a toothpick test in the middle, inserting into the batter not the apples; if it comes out clear the cake is done).
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Optional step – make a syrup. Mix 2 tablespoons rum extract, 4 tablespoons sugar and half a cup water. Use a spoon to distribute the syrup evenly.
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Place a large plate over the cake pan then turn it upside down. Remove the pan.
Nutrition