Caramel Apple Upside Down Cakes
Indulge in the cozy flavors of fall with these Caramel Apple Upside Down Cakes—individual desserts that are as stunning as they are delicious. These mini cakes feature a luscious layer of buttery caramel and tender, spiced apple slices beautifully arranged on top of a moist, vanilla-infused cake. Perfectly portioned for six, they’re baked in a muffin tin or ramekins for easy serving and an elegant presentation. With warm cinnamon undertones and a rich caramel glaze that glistens after inversion, this recipe is a show-stopping treat for autumn gatherings or an after-dinner indulgence. Serve them warm with whipped cream or vanilla ice cream for a dessert that’s as comforting as it is decadent!
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter (divided)
- 0.75 cups Brown sugar
- 2 medium Apples (peeled, cored, and thinly sliced)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cup muffin tin or ramekins.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar until dissolved, then divide the mixture evenly among the prepared muffin cups or ramekins.
Arrange the apple slices in a decorative pattern over the caramel mixture in each cup, slightly overlapping the slices.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the dry ingredients aside.
Using an electric mixer, cream together the remaining 6 tablespoons of unsalted butter and the granulated sugar at medium speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and alternately mix in the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined, avoiding overmixing.
Spoon the batter evenly over the apple and caramel layers in each cup, filling them about three-quarters full.
Place the muffin tin or ramekins on a baking sheet to catch any potential overflow. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the pan for 5 minutes. Then, run a knife around the edges to loosen them and invert onto a serving platter or individual plates immediately to reveal the caramel apple topping.
Serve warm or at room temperature. Optionally, pair with whipped cream or vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 60.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
