CARAMEL-APPLE UPSIDE-DOWN CAKE
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
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 RECIPE - (4.7/5)
Provided by á-25010
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375°. 2. Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon. 3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar. 4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans. 5. Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended. 6. Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended. 7. Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet. 8. Bake at 375° for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake. Note: We tested with Bisquick Original All-Purpose Baking Mix. order ingredients Note: To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing. Southern Living January 2010 Promoted Stories We Tried Blue Apron: Here's What Happened We Tried Blue Apron: Here's What Happened The Liberty Project Librarians Love It - The One Website Book Lovers Need to Know Librarians Love It - The One Website Book Lovers Need to Know BookTalk - Tips, deals, & fun for book lovers 5 Must Try Slow Cooker Recipes 5 Must Try Slow Cooker Recipes Awesome Cooker 2016's Best Luxury and Mid-Sized Sedans 2016's Best Luxury and Mid-Sized Sedans Yahoo Search 15 Cancer Causing Foods You Probably Eat Every Day 15 Cancer Causing Foods You Probably Eat Every Day Prevention Pulse Awesome Easy Snacks For Parties Awesome Easy Snacks For Parties Awesome Cooker Sponsored Links by Average User Rating 3.8 / 5 Rating Breakdown 5 star: 4 4 star: 2 3 star: 1 2 star: 1 1 star: 1 Ratings and Reviews 3 people listening Write review Most helpful Cacameron Apr 27, 2016 "Worst recipe ever" Cacameron Followed directions exactly. Not enough apples, and they were a little overcooked. At 54 minutes the top was golden but runny on the inside. I cooked only two more minutes but cake tastes dry and overcooked. I used Bisquick original also as noted in recipe. The "caramel" wasn't caramel at all. The brown sugar never melted because it is still granular yet overcooked because it immediately hardened...and I mean HARD - like rock candy. All I got positive from this recipe is that I'll try my own variation using my method of cooked apples instead. Helpful?Yes|No Reply Share More Jennifer Jan 9, 2016 "Not bad...but wouldn't make this again" Jennifer I thought this was just ok. Toasting the pecans before putting it in the pan to bake resulted in burned pecans. The cake just tasted alright, I think it would have been better to use a boxed spice cake mix. I don't think I'd make this again. There were a lot of steps and it just was ok. Helpful?Yes|No Reply Share More wooopxy Nov 29, 2013 "wooopxy's Review" wooopxy N/A Helpful?Yes|No Reply Share More 4PPl3k4K3 Nov 17, 2013 "4PPl3k4K3's Review" 4PPl3k4K3 Delicious-- moist, fluffy, sweet. I used extra vanilla in places and nixed the brandy. Would use more apples next time. Highly recommended! Helpful?Yes|No Reply Share More jmcclintock Oct 31, 2013 "jmcclintock's Review" jmcclintock N/A Helpful?Yes|No Reply Share More norahwynn Oct 21, 2013 "norahwynn's Review" norahwynn N/A Helpful?Yes|No Reply Share More cookfortim Feb 8, 2011 "cookfortim's Review" cookfortim All I have to say is: watch out! Easy and REALLY good! Helpful?Yes|No Reply Share More tracylobertini Oct 7, 2010 "tracylobertini's Review" tracylobertini This is my go to fall cake recipe. Always a hit with my family and friends. I have made it without the nuts for my picky ones and it is fine. Helpful?Yes|No Reply Share More eve81ter Feb 9, 2010 "eve81ter's Review" eve81ter Great texture, Needs to be cold before taking out of pan .Mine was warm & broke in 1/2. Great desert . Helpful?Yes|No Reply Share More Advertisement Promoted Stories Rotel Chicken Mexican Casserole Recipe Rotel Chicken Mexican Casserole Recipe MyRecipes Crescent Roll Breakfast Casserole Recipe Crescent Roll Breakfast Casserole Recipe MyRecipes How Millennials Master The Weeknight Meal Promoted How Millennials Master The Weeknight Meal Food & Wine Praline Pecan Cake Promoted Praline Pecan Cake Betty Crocker Rotel Chicken Mexican Casserole Recipe Crescent Roll Breakfast Casserole Recipe How Millennials Master The Weeknight Meal Praline Pecan Cake Sponsored Links by More Recipes Like This Upside-Down Apple Polenta Cake Recipe Upside-Down Apple Polenta Cake Real Simple Apple Upside-Down Cake Recipe Apple Upside-Down Cake MyRecipes Reddi-wip Maple-Apple Upside Down Cake Recipes Recipe Maple-Apple Upside Down Cake Sponsor
APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL-APPLE UPSIDE-DOWN CAKE
Simple but tasty caramel-apple cake that takes little to no time to make!
Provided by Amanda Pierce
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
- Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
- Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
- Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 64.3 g, Cholesterol 94.1 mg, Fat 19.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 11.7 g, Sodium 471.4 mg, Sugar 39.4 g
UPSIDE-DOWN CARAMEL APPLE CAKE
This recipe is adapted from an Upside-Down Caramel Banana Cake recipe I found in Australia's 'Delicious' magazine. If you don't eat all of this cake immediately, it keeps well in the fridge. We just cut a couple of slices, put them on a plate, uncovered, and pop them into the microwave for a minute on HIGH. Serve drizzled with extra golden syrup and cream. If you want to try the Upside-Down Banana Cake, it's posted here as Recipe #160539.
Provided by Kookaburra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (170C fan-forced).
- Generously grease a 24cm (9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
- Peel core and dice one or two apples - enough to give you once cup of diced apple.
- Place diced apple and 1 tablespoon of water into a microwave safe dish. Cover and microwave on HIGH for 4-5 minutes or until apple is cooked and very soft.
- Stir sour cream into stewed apple and mash very well or puree with a stick mixer or small blender. Set aside until needed.
- For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- Add brown sugar and golden syrup.
- Cook for 3 minutes, stirring occasionally.
- Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- Add the apple/sour cream mixture and beat briefly to combine.
- Now, peel, core, and quarter 2 or 3 apples and then cut each quarter into four slices.
- Place the lemon juice into a large bowl, add the sliced apple and stir gently to coat each slice with lemon juice.
- Starting at the outside edge of the cake tin, arrange the apple slices, overlapping each other, in a circle on top of the sauce.
- Now, arrange another circle of apple slices inside, but slightly overlapping, the first, and so on until you reach the middle of the tin.
- Reserve some smaller slices for the centre and arrange them, overlapping, as best you can.
- Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the apples.
- Warm a bread knife under the tap, shake off excess moisture, and use the knife to gently smooth the batter until it is spread evenly.
- Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
- The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
- Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- If any apple sticks to the top of the tin, simply remove them and press back into the cake.
- Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, and serve it with vanilla ice-cream.
Nutrition Facts : Calories 423, Fat 17.3, SaturatedFat 10.4, Cholesterol 94.3, Sodium 421.3, Carbohydrate 64.7, Fiber 1.9, Sugar 43.7, Protein 4.2
CARAMEL APPLE UPSIDE-DOWN CAKE
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
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 RECIPE BY TASTY
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
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
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CARAMEL APPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (69)Category DessertServings 8Total Time 1 hr 30 mins
- Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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