Upside Down Caramelized Apple Cake Recipes

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CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY



Caramel Apple Upside-Down Cake Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 11

1 ½ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 tablespoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
vanilla ice cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
  • In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
  • Immediately pour the dulce de leche mixture into a round baking pan.
  • Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
  • Pour the cake batter on top of the apples and spread the batter evenly on top.
  • Bake for 25 minutes, then cool until bottom is slightly warm.
  • Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
  • Slice and serve with ice cream!
  • Enjoy!

Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams

CARAMEL APPLE UPSIDE-DOWN CAKE



Caramel Apple Upside-Down Cake image

This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!

Provided by Rebekah Rose Hills

Categories     Upside-Down Cake

Time 2h5m

Yield 12

Number Of Ingredients 13

nonstick cooking spray
6 tablespoons unsalted butter
½ cup brown sugar
2 medium apples, cored and thinly sliced
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

Steps:

  • Spray an 8- or 9-inch round cake pan with nonstick spray.
  • Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
  • Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cinnamon, baking powder, and salt together in a bowl.
  • Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
  • Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
  • Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
  • In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

UPSIDE-DOWN CARAMELIZED APPLE CAKE



Upside-Down Caramelized Apple Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the sides of a 9-inch cake pan (not a springform pan).
  • Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
  • To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
  • Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
  • Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

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