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Caramel Apple Upside Down Cake
What You’ll Need
Scale
Cake:
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 stick of unsalted butter, melted
- 1 teaspoon of vanilla extract
- 2 cups of applesauce
- 2 eggs
- 2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of kosher salt
- 2 cups of thinly sliced apples, preferably gala or granny smith
Caramel sauce:
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 3/4 cup of heavy cream, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/8 cup of apple cider vinegar
- 1 teaspoon of kosher salt
What You’ll Do
- Preheat the oven to 350 degrees.
- In a large bowl, mix the granulated sugar, brown sugar, melted butter, vanilla, applesauce, eggs, flour, baking soda, and salt until well combined. Set aside.
- Heat the granulated sugar and brown sugar directly in an 11″ skillet on medium heat for 5-8 minutes, stirring, until the sugars turn into a light golden brown liquid. Pour in the heavy cream, butter, apple cider vinegar, and salt and continue to stir until everything begins to harden slightly. Turn your heat to low and keep whisking as it will smooth out, about 5-10 minutes.
- Turn off the heat and spread the sliced apples in a layer on top of the caramel sauce. Pour the cake batter over top of the apples and spread into an even layer.
- Bake for 45 minutes. Let the cake set for 10 minutes and then flip it over onto a flat tray for serving.
- Serve with ice cream or whipped cream (or both!) and enjoy.
Note: Wrap leftovers tightly and store at room temperature.
