CARAMEL APPLE UPSIDE-DOWN CAKE

Caramel Apple Upside-Down Cake image

If you love caramel and apples, this will become your favorite fall dessert. The apples on top bake in gooey caramel. With just the right amount of sugar and spices, the cake itself is tender and melts in your mouth. There are apples in every bite. Perfect with a scoop of ice cream and the extra caramel. This takes a little time...

Provided by Kimberly Dillow

Number Of Ingredients 20

Ingredients

FOR CARAMEL APPLES
1 1/2 c sugar
2 1/2 Tbsp light corn syrup
1/2 c milk or heavy cream
2 Tbsp butter
4 golden delicious apples, peeled and sliced in thicker slices (3 if very large)
FOR CAKE
1 stick butter
1 1/2 c sugar
3 eggs
1/2 c vanilla yogurt
1/3 c orange juice
1 Tbsp vanilla
3 c flour (I use a mix of white and whole wheat)
2 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp salt
1 golden delicious apple, peeled and chopped

Steps:

1. Butter a standard sized fluted tube pan.
2. For caramel, in a saucepan on medium heat, heat sugar and corn syrup, stirring occasionally until it reaches an amber caramel color (10 minutes). Make sure not to cook the caramel on too high of a heat or it will get too thick.
3. Reduce heat to medium and add the 2 Tbsp butter and milk - this will splatter, BE CAREFUL. Stir until combined. Pour caramel about 1/2-3/4 inch deep in the tube pan. Reserve any other caramel for topping the cake. Let set for about 15 minutes.
4. Place sliced apples in a decorative pattern in the caramel at the bottom of the pan. Make sure to fill all cracks. Thicker slices work better than thin apple slices for this step.
5. For the cake, preheat oven to 350 degrees.
6. In a mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time until evenly combined.
7. In another bowl, combine flour, cinnamon, nutmeg, salt, powder, and baking soda. Whisk together.
8. Mix the yogurt, vanilla, and orange juice in another bowl.
9. Alternately add yogurt mixture and flour mixture in two batches to the butter, sugar, and eggs.
10. Finishing with the flour mixture.
11. Fold in chopped apples by hand.
12. Spread the cake mixture in the pan over the apples and caramel.
13. Bake at 350 degrees 45 minutes to one hour.
14. Cool completely. To unmold, set the cake in the bottom of a skillet with simmering water 3-5 minutes to soften the caramel. Invert onto plate.
15. Slice and serve with vanilla ice cream and remaining caramel sauce.