- 10 minutes
- 55 minutes
You’ve probably had a pineapple upside-down cake before, right? Well, this Caramel Apple Upside-Down Cake recipe is a twist on that classic baked dessert, but with the fall flavors of caramel apple and cinnamon. So, for your next sweet craving, or when planning out your Thanksgiving meal menu, keep this cake in mind. Enjoy it warm as-is, or with a scoop of Food Lion vanilla ice cream and a little caramel drizzled on top. Either way, you and your family are sure to love this delicious apple dessert!
- Preheat the oven to 325°F and grease a 9-inch round cake pan. In a saucepan over medium-high heat, melt 1/2 cup butter. Whisk in cinnamon and brown sugar and cook until bubbly, about 4 minutes. Pour the mixture into a cake pan, then layer the apple slices on top, overlapping slightly and completely covering the bottom.
- In a medium bowl, cream together the butter and sugar with a hand mixer on medium speed. Add eggs one at a time, then add vanilla. Gradually pour in the milk and beat until fully combined. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, salt, baking powder and cinnamon. Slowly fold in the wet mixture with a rubber spatula until combined. Pour and spread evenly over the top of caramel apple mixture in the cake pan.
- Bake 50-60 minutes, until a toothpick or cake tester comes out clean. Allow the cake to cool 10-15 minutes before carefully running a butter knife along the pan’s edge to loosen. Place a plate over the top of the pan, then flip it and plate upside-down together. Wiggle the cake out of the pan and serve warm. Cover loosely when storing.