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Caramel-Apple Upside-Down Cake
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Prep Time:
25 minutes
Total Time:
1 hour 45 minutes
A modern twist on classic pineapple upside-down cake with fresh apple slices, tangy caramel sauce, and moist vanilla cake for a delicious upgrade.
Ingredients:
  • 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
  • 1/4 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
Instructions:
  • Preheat the oven to 325°F and generously grease an 8- or 9-inch square pan with cooking spray.
  • Melt 1/4 cup of butter in a 1-quart saucepan over medium heat, stirring occasionally. Add brown sugar and bring it to a boil. Remove from heat and stir in 1/2 teaspoon of cinnamon. Spread the mixture evenly in a pan and tightly arrange apple wedges over the top in 2 layers if needed.
  • Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt in a medium bowl; set aside. In a large bowl, cream 1 cup granulated sugar and 1/2 cup butter until fluffy. Mix in eggs one by one until smooth, then add vanilla. Gradually beat in flour mixture and milk alternately until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for 15 minutes. While the cake is cooling, whip the cream in a medium bowl on high speed until it starts to thicken. Slowly add 2 tablespoons of granulated sugar, continue beating until soft peaks form.
  • Loosen cake with a knife around the sides of the pan. Place a heatproof serving plate upside down over the pan, then carefully flip them over to remove the pan. Serve the warm cake with whipped cream and store it covered loosely.

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