Caramel Apple Upside Down Cake
Sticky sweet apples and a caramel apple sauce top this decadent caramel apple upside down cake, making it perfect for breakfast, brunch, or dessert.
Yield: 1 9-inch cake
For the topping
  • 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
For the cake
  • 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
  1. Grease the bottom and sides of a deep 9-inch round cake pan. Set aside. Heat oven to 350F/180C.
  2. 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.
  3. 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.
  4. Meanwhile, simmer the remaining apple juice mixture on the stove until slightly thick, about 3-4 minutes. Set aside.
  5. 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.
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at