Caramel Apple Upside-down Cake
An Amber Original!
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- 2 medium cooking apples, such as granny smith
- 2 tablespoons raisins
- 2 tablespoons chopped pecans or walnuts
- 1 recipe caramel sauce (found here) or 3/4 cup pre-made caramel topping
- 1 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 2/3 cups milk
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
Butter a 9x 1 1/2 inch round cake pan. Peel, core, and thinly slice the apples; arrange in the bottom of the pan. Sprinkle in raisin and nuts. Gently spread caramel sauce evenly over fruit and nuts.
In a medium mixing bowl stir together flour, granulated sugar, and baking powder. Add milk, softened butter, egg, and vanilla. Beat with an electric mixer on low until combined. Beat on medium speed for one additional minute. Batter may have visible flecks of butter. Spoon batter over caramel layer in pan.
Bake in a 350F oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Gently run a knife around the edges of the pan to loose cake; invert onto a plate and serve warm.
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Looks yummy!!! I’d love with vanilla ice cream. Perfect for this time of year. Did Nora enjoy?
She did. Could barely eat her dinner she was so excited about desert. It was probably good that we took it to my friend that just had the baby, because I might have eaten it all that first night!