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Caramel Apple Upside Down Cake
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Rating: 4.1/5 (27 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 319
% Daily Value**
Total Fat 5g
7%
Saturated Fat 2g
3%
Unsaturated Fat 1g
Cholesterol 42mg
14%
Sodium 219mg
9%
Total Carbohydrate 68g
23%
Dietary Fiber 4g
18%
Sugars 50g
Protein 4g
Vitamin A  4%Vitamin C  12%
Calcium  9%Iron  3%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Apple Upside Down Cake

Date Added: March 12, 2015
This is a delicious straight-forward recipe! The cake on its own would be good, but the added apples make it truly delicious.

Ingredients:

3/4 cup Brown Sugar packed
2 teaspoons Cinnamon
1/2 Unsalted Butter softened
5 Apples peeled cored sliced
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2/3 cup Sugar
1 Egg
1/3 cup Buttermilk
2 teaspoons Vanilla
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Directions:

1. Grease Springform pan. Wrap with foil on outside. Spread brown sugar evenly on bottom of pan. Press evenly.

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

3. Arrange apples (halves) in pan overlapping.

4. Sift flour, baking powder, soda, salt and 1 tsp cinnamon. Set aside.

5. Cream sugar and 1/2 cup butter. Add egg, beat until fluffy.

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

7. Add sifted ingredients, mix until smooth. Spread over apples carefully. Place pan on baking sheet.

8. Bake at 350F for 1 hour. Let cake cool for 5 minutes.

9. Remove ring and invert onto serving plate. Leave bottom of pan on for 10 more minutes.

10. Lift bottom off and let cool for 1 hour before serving.

11. Can be made 1 day ahead. Keep at room temp. Reheat at 200F.

12. Serve with cool whip and sprinkle with cinnamon.

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Dietary Notes:
This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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