Sticky sweet apples and a caramel apple sauce top this decadent caramel apple upside down cake, making it perfect for breakfast, brunch, or dessert.
Disclosure: This post was sponsored by International Delight®. As always, my thoughts and opinions are my own.
Okay, NOT REALLY/AT ALL. It was 90+ degrees here yesterday and I sweated through three shirts on my walk to work.
BUT I spied Honeycrisp apples in the produce aisle, and if there is one thing I can never resist…it’s a Honeycrisp.
So we are eating apples today and we are going to like it!
I am a sucker for a warm apple pie, but who has time for rolling out a double crust?! Or worrying that it won’t set up?! Or having its juices leak all over your oven floor because you forgot to put a pan under it for catching said juices and then burning and setting off your fire alarm?!
That I just can’t take right now.
So…caramel apple upside down cake! It basically has all the glorious flavor of apple pie filling, while still allowing you to sleep at night.
Compromise. I like it.
Honestly, what I love most about this is the caramel sauce topping. It’s made from the leftover apple brown sugar butter mixture from the sauteed apples, mixed with a little International Delight Caramel Macchiato Coffee Creamer for some extra creaminess, so it is absolutely BURSTING with juicy flavor. The apples themselves also do a hefty amount of caramelization in the oven, so the caramel on caramel on apple on light fluffy cake action is just divine.
I still can’t say I’m 100% ready for fall yet…but cakes like this are definitely making the transition far less painful.
- 4 tbsp unsalted butter, cut into 4 chunks
- 4 Granny smith apples, peeled and cored
- ⅔ cup (133 g) packed dark brown sugar
- 2 tsp lemon juice
- ¼ cup International Delight Caramel Macchiato Coffee Creamer
- 1 cup (120 g) all purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) dark brown sugar
- 2 large eggs
- 6 tbsp unsalted butter, melted and cooled slightly
- ½ cup buttermilk
- 1 tsp vanilla extract
- Grease the bottom and sides of a deep 9-inch round cake pan. Set aside. Heat oven to 350F/180C.
- Cut 2 of the apples into ¼-inch thick slices. Set aside. Cut the remaining 2 apples into ½-inch thick slices. Melt the butter in a 12-inch skillet over medium high heat. Add the ½-inch thick apple slices to the pan. Cook, stirring a few times, until the apples begin to caramelized, about 4-6 minutes. Stir in the ¼-inch thick slices, brown sugar, lemon juice, and coffee creamer. Cook, stirring constantly, until the sugar dissolves and the mixture coats all of the apples, about 1 minute more. Transfer the apples to the prepared baking pan, trying to leave as much of the juice as possible in the skillet. Press the apples into an even layer. Set aside.
- For the cake, whisk together the flour, baking powder, and salt in a medium bowl. Set aside. In a large bowl, whisk together the sugars and eggs until thick and well combined. Add in the butter until combined. Stir in the sour cream and vanilla. Add the flour mixture and mix until just combined. Pour the batter over the apples and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, simmer the remaining apple juice mixture on the stove until slightly thick, about 3-4 minutes. Set aside.
- Cool the cake in its pan on a wire rack for 20 minutes. Run a knife around the sides of the cake to loosen it. Invert the cake onto a wire rack. Allow to cool for 20 minutes or longer before cutting. Serve drizzled with the caramel apple sauce.
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This conversation is sponsored by International Delight. The opinions and text are all mine.