Prep Time: 20 min
Total Time: 60 min
Yield: 8
There are countless ways to use apples in desserts, and upside-down cake is one of my favorites. The apples make the cake juicy, while the spices add warmth and comfort, an ideal fall treat.
You can use dulce de leche, store-bought caramel, or homemade caramel, it’s your choice. My favorite part is arranging the apples in different patterns, but no matter how you do it, the more apples, the better!
If you love warm desserts paired with ice cream, serve this cake with vanilla ice cream, you won’t regret it.
3-4 Apples (sliced into 1/8 inch slices)
1 cup Granulated Sugar
1/2 cup Butter
2 Eggs
1/2 teaspoon Vanilla
1 1/3 cup All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 teaspoons Cinnamon
1/4 cup Milk
4 tablespoons Dulce de Leche or Caramel
Vanilla Ice Cream (optional)
Preheat oven to 350°F.
In a bowl of a stand mixer add the sugar and butter. Beat with the paddle attachment until soft and creamy.
Add the eggs one at a time and beat until doubled in volume and light in color. Add the vanilla and beat for another minute.
Sift the flour, baking powder, salt and cinnamon into the bowl. Beat just until everything combined. Add the milk and beat for another minute.
Pour the dulce de leche or caramel into a 9-inch cake pan.
Arrange the apple slices neatly on top in any way that you want.
Pour the cake batter on top of the apples.
Bake in the oven for 35 to 40 minutes or until cake is cooked through.
Remove cake from the oven and cool on a wire rack for about 15 minutes. Invert the cake onto a cake stand or serving plate.
Serve warm with ice cream if desire. Enjoy!
