One of my favorite cakes of all times is the Pineapple Upside Down cake. Not only are they easy to make but are so tasty! I love the way the brown sugar forms such a delicious ‘icing’!
There are several different takes on this amazing baked goody. One of which is a peach and pecan upside down cake. Another, which I have yet to try but am dying to, is the caramel apple upside down cake!
YIELD: 8 SERVINGS
PREP TIME: 0 HOURS
TOTAL TIME: 1 HOUR
INGREDIENTS FOR THE APPLES
3/4 c. lightly packed brown sugar1/4 c. butter
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
Pinch kosher salt
2 apples, peeled, cored, and sliced 1/2″ thick
INGREDIENTS FOR THE CAKE
Cooking Spray1 3/4 c. all-purpose flour
3/4 tsp. baking powder
2 tsp. ground cinnamon
1 tsp.kosher salt
1/4 tsp. ground nutmeg
1/2 c.(1 stick) butter, softened
1 c. sugar
1/2 c. lightly packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 c. milk
DIRECTIONS
- Preheat oven to 350° and grease an 8” round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, 2 minutes.
- Pour caramel sauce into prepared pan and layer apples on top.
- In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.
- In another large bowl, using a hand mixer, beat together butter and sugars until softened. Add eggs one at a time, then add vanilla. Add half the dry ingredients to wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
- Pour batter over apples and bake until a toothpick inserted into the middle comes out clean, 1 hour. Let cool in pan 15 minutes then invert onto a cooling rack and let cool completely before slicing.