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Caramel Apple Upside Down Cake

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Submitted by warminn

YIELD

8 servings

PREP

60 min

COOK

60 min

READY

190 min

Ingredients

¾ 177
CUP ML BROWN SUGAR
packed *
2 1E+1
TEASPOONS ML CINNAMON
½ 56.5
STICK G BUTTER
unsalted, softened
5 5
LARGE LARGE APPLES
peeled, cored, sliced *
1 237
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
158
CUP ML SUGAR
1 1
EACH EACH EGGS
large
79
CUP ML BUTTERMILK
2 1E+1
TEASPOONS ML VANILLA EXTRACT

Directions

Grease Springform pan.

Wrap with foil on outside.

Spread brown sugar evenly on bottom of pan.

Press evenly.

Sprinkle 1 teaspoon cinnamon on brown sugar. Cut 2 tbsp butter into bits and scatter over sugar.

Arrange apples (halves) in pan overlapping.

Sift flour, baking powder, soda, salt and 1 teaspoon cinnamon.

Set aside.

Cream sugar and ½ cup butter. Add egg, beat until fluffy.

Add buttermilk and vanilla. Mix well (might appear curdled).

Add sifted ingredients, mix until smooth.

Spread over apples carefully.

Place pan on baking sheet.

Bake at 350℉ (180℃) for 1 hour.

Let cake cool for 5 minutes.

Remove ring and invert onto serving plate.

Leave bottom of pan on for 10 more minutes.

Lift bottom off and let sit for 1 hour before serving.

Can be made 1 day ahead. Keep at room temp.

Reheat at 200F. Serve with cool whip and sprinkle with cinnamon

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 188 31% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 168mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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