I love the fall because I turn my oven back on and bake up a storm. This past weekend (in one morning) I whipped up muffins for breakfast this week, ham balls for the football banquet we had on Monday night, brownies, and this new recipe for Caramel Apple Upside Down Cake!
I Favor Apple
During the month of October and November, the whole world seems to be obsessed with pumpkin flavored everything. I am NOT one of those people and I don’t traditionally even gravitate towards pumpkin pie! The only pumpkin thing I like is pumpkin chocolate chip bread because, well…come on, it has chocolate in it! 😉 And I don’t think apples get enough glory in the fall!
November is an interesting month in our house! At this point, football is over and basketball practice starts next week. We don’t have games on the weekends, but can’t make plans because at any moment T will get busy with NH3 (Anhydrous Ammonia/Nitrogen) season and we won’t see him. Fall can be very similar to planting season in our family! Check out what I’m talking about HERE! I try to plan some fun things to do with the boys on the weekends when this happens! This weekend may bring wood splitting at my dads house and a campfire with s’mores on Saturday night!
Caramel Apple Upside Down Cake
But, I digress, so the inspiration for this recipe came from the fact that I love a good caramel apple, but hate how messy they can be, so I came up with this recipe to combine that fall treat with a moist cake! YUM!
Caramel Apple Upside Down Cake
Ingredients
- 1-2 apples peeled & sliced
- 1 bag caramels
- 2 T water
- 1/2 cup butter softened
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 t baking powder
- 1 t vanilla
- 1 egg
- 1.5 cup flour
- 1 cup milk
Instructions
- Unwrap the caramels from the plastic wrappers and place them in a small saucepan with the water over low heat, stirring occasionally
- Cream the butter and sugars together until smooth and creamy and then beat in the egg
- Add the baking powder and cinnamon and milk well
- Add in the flour and milk, alternating by the 1/2 cups, until smooth and set aside
- Grease an 8×8 pan with real butter
- Place the sliced apples on the bottom of the pan in 1-2 layers, covering as much of the space as possible.
- Once the caramels are melted and smooth, pour the caramel sauce over the apples
- Evenly spread the cake batter over hte caramels and place in an oven that has been heated to 375 and bake for 30-35 minutes or until a toothpick comes out clean
- Let cool for 5 minutes and then invert cake onto a plate for serving
Cook’s Notes
This recipe is a little more involved than a cake mix, but so worth the efforts.
- When I make mine, I actually mix up the cake batter first and then set it aside and work on the caramels. While they were get warm I grease my pan and prep the apples.
- As the caramels begin to melt down more, you will want to stir constantly until the sauce is smooth!
- This cake is best served warm and thankfully (since I’m the only one eating it in my house…it has fruit in it), it reheats very well. The caramel stays nice and gooey and keeps the rest of this cake moist!
- A scoop of ice cream or a dollop of whipped cream wouldn’t hurt anything either!
- You can easily sub gluten-free baking (1:1 ratio) flour and make this gluten-free as well!
- If you have a dairy allergy, feel free to use a nut or coconut milk
- Using a silicone pan helps to ease the cake out of the pan with ease!
PIN it for Later
This might make it to Thanksgiving dinner. Thanks!! Looks amazing!
Aw, yay! I hope you guys love it!!!
This looks amazing, Katy! Definitely need to put this on our to-try list!
Thanks so much! I hope you guys like it!
This looks so good~ I’m gonna make this soon!
I hope you love it!!
I could definitely see this at our Thanksgiving dinner. Thanks for sharing on the Celebrate 365 Blog Party!
It is so good! Thanks for hosting the blog party!!