Caramel Apple Cinnamon Upside Down Cake
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
50 minutes
All of the flavors you love with a Caramel Apple and none of the awkward biting off a stick. Chef Ryan shares this Caramel Apple Cinnamon Upside Down Cake recipe for your next fall feast. Watch the recipe video below!
Author:Chef Ryan Wiebe
Ingredients
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2 medium honey crispy or Granny Smith apples
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1/2 cup brown sugar
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6 Tbsp butter
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1 Tbsp Spiceology Pumpkin Spice seasoning
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1 1/2 Tbsp Spiceology Apple Cinnamon seasoning
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1 1/2 cup all-purpose flour
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1 1/2 tsp baking powder
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1 Tbsp Spiceology Pumpkin Spice seasoning
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1 1/2 Tbsp Spiceology Apple Cinnamon seasoning
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1/2 tsp salt
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1/2 cup butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar
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2 large eggs
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1 tsp vanilla
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6 Tbsp milk
For the Bottom Glaze
For the Cake
Directions
Pre heat your oven to 350°F.
Add you butter and brown sugar into a pan and cook for 2 minutes over medium heat until all incorporated. Mix in your Pumpkin Spice and Apple Cinnamon seasoning.
Peel and slice your apples into roughly 1/4” slices.
Pour your brown sugar mix into the bottom of a 9-inch round baking dish with at least 2-inch high sides. Add your apples onto the bottom and press them into the glaze a bit, refrigerate while you make your cake.
Mix your flour, salt and baking powder together.
In the bowl of a stand mixer mix your softened butter on medium speed for 1 minute. Add in your sugars and cream for another minute. Add in your eggs and vanilla and mix for 2 minutes. Add in your dry ingredients along with your Spiceology Pumpkin Spice and Apple Cinnamon seasoning. Slowly mix and add in your milk. Mix just until everything is almost combined, then fully incorporate everything with a rubber spatula.
Pour your cake batter into your baking dish and bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the middle. Halfway through baking, over your cake with foil to prevent the top from over baking.
Once fully baked, let cool for 15-20 minutes. Put a large plate overtop and flip the cake carefully (you might need to run a knife along the edge of the cake for it to release). Serve this cake warm with some extra caramel sauce and ice cream.
