Sure we have all heard of pineapple upside-down cake, but let’s change it up for Fall a little bit with Apple Upside Down Cake. A mix of cinnamon, brown sugar, caramel, and apples give this cake a new fall-inspired twist, and truthfully, we may never go back. It’s best served warm when the apples and caramel are all gooey, and we wouldn’t judge if you paired with a scoop of vanilla ice cream.
For The Apple Layer:
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 2 medium apples
For The Cake Layer:
- 1 3/4 cup all-purpose flour
- 1 cup of sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/2 cup melted butter
- 2 large eggs
For The Topping:
- 2 tablespoons caramel sauce
- 1/2 teaspoon flake sea salt
- Preheat oven to 350°.
- Melt butter in a 10 inch cast iron skillet with brown sugar over medium heat, about 5 minutes. Stirring constantly until brown sugar is melted.
- Remove from heat and top with chopped walnuts.
- Peel, core, and thinly slice apples. Spread apples in a single layer over walnuts.
- In a mixing bowl, combine flour, sugar, brown sugar, cinnamon, baking powder, and salt.
- Add milk, melted butter, and eggs. Mix with a wire whisk until smooth.
- Pour over apples and smooth in an even layer.
- Place skillet on a rimmed baking sheet to catch any overflow of the caramel layer.
- Bake for 45- 50 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool 15 minutes.
- Place a serving plate over the top of the skillet and while holding both sides, invert cake onto a cake plate.
- If any walnuts or caramelized sauce sticks to the skillet, just carefully scrape from the skillet and place it on the cake.
- The cake can be served warm or at room temperature.
Recipe and photo from MissInTheKitchen.com