, Caramel Apple Upside Down Cake, our suggestion to make money from home:, Caramel Apple Upside Down Cake, our suggestion for walmart products, tags, our suggestion for Diamond CBD Gummy products get your last business news our CBD oil suggestion, our suggestion for weight loss our suggestion for keto weight loss,, This caramel apple upside down cake is a fall must-make. Combining a soft cinnamon-spiced cake with buttery caramelized apples, we’re essentially getting two desserts in one. After inverting, the topping’s juices seep down into the cake and add unbeatable flavor and moisture. What you’ll love most, besides the flavors, is that there’s no fancy decoration required– the lovely garnish is literally baked into the cake! I’m so excited to bring you an improved version of one of my very favorite recipes. When I started this food blog back in 2011, I had about 8 years experience in the kitchen. Most of that was through my high school and college years. Now, with another 10 years on top of that, 1,200+ published recipes, and 3 cookbooks under my belt, I have *a little* more experience. I’ve basically lived in a kitchen since 2011. LOL.
One of the first recipes I published was caramel apple upside down cake. It’s a forever favorite and totally deserving of that early spot in my archives. I bake this recipe at least once every fall season and have made a couple minor updates to the recipe over the years. The cake is better than ever. I figured you’d appreciate seeing what I’ve done!
What’s more, the recipe is written in a clearer format with extra notes and success tips. Sometimes a little refresh is all we need. This Caramel Apple Upside Down Cake Is: melt-in-your-mouth soft moist extra flavorful easy– no crazy ingredients or techniques required perfectly sized for a small family or gathering the best destination for your freshly picked apples Try it at least once. I guarantee it will be a repeat recipe in your kitchen. Apple Upside Down Cake Topping
The topping is baked underneath the cake. After the cake slightly cools, we’ll invert it onto a serving plate. The caramel flavor comes from the butter and brown sugar. Combined with vanilla and apples, the topping alone makes this a recipe worth repeating. It’s downright GOOD. I know you’ll appreciate this: I mention this above, but it’s worth repeating. Apple upside down cake is basically already frosted– once you invert the cake, the garnish is already there! A few preliminary notes on the topping: The topping in my original recipe had a little too much butter. I also reduced the cinnamon and put more in the cake itself.
Melt the butter and brown sugar together on the stove, then cook for 1 minute. The mixture will slightly thicken and take on a caramel-like flavor that intensifies as the cake bakes. Not a lot of recipes do this, but it makes a big flavor difference. In my pineapple upside down cake recipe, we simply add melted butter to the cake pan and sprinkle the brown sugar on top. As a result, you don’t really get the same caramel flavor. Perfectly fine for that recipe, but why not take an extra minute here?
Arrange the apple slices on top of the butter/brown sugar mixture. Try to squeeze as many apple slices in the pan as you can. No one has ever complained about extra caramel-y apples! Let’s Make the Cake Batter
The cake batter is pretty straightforward and similar to the original recipe. Like most cakes, the base is creamed butter and sugar. Regular sugar lightens up the crumb, while brown sugar adds flavor. Use both in this cake. The cake is super soft and cinnamon-spiced— tasty on its own, but even better with the apple topping.
The batter differs from my pineapple upside down cake. Pineapple rings are heavier than apple slices, so we use cake flour, egg whites, and sour cream in that recipe to help keep the crumb light. Here we can use whole eggs and all-purpose flour. Two Baking Tips: You can bake this cake in a cake pan or pie dish, but make sure it’s at least 2 inches deep. I recommend this pie dish, which is 1.8 inches dee…


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