Move over, pineapple! This is our new favorite upside-down cake. This tastes like a spice cake crossed with a caramel apple and we are INTO IT.
In the mood for more fall baking? Check out our favorite fall desserts and get cookin'!
FOR THE APPLES 3/4 c. lightly packed brown sugar 1/4 c. butter 1 tsp. pure vanilla extract 1/2 tsp. ground cinnamon Pinch kosher salt 2 apples, peeled, cored, and sliced 1/2" thick FOR THE CAKE Cooking spray 1 3/4 c. all-purpose flour 3/4 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. kosher salt 1/4 tsp. ground nutmeg 1/2 c. (1 stick) butter, softened 1 c. sugar 1/2 c. lightly packed brown sugar 2 large Nellie's Free Range Eggs 1 tsp. pure vanilla extract 3/4 c. milk
Preheat oven to 350° and grease an 8” round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, 2 minutes. Pour caramel sauce into prepared pan and layer apples on top. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In another large bowl, using a hand mixer, beat together butter and sugars until softened. Add eggs one at a time, then add vanilla. Add half the dry ingredients to wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Pour batter over apples and bake until a toothpick inserted into the middle comes out clean, 1 hour. Let cool in pan 15 minutes then invert onto a cooling rack and let cool completely before slicing.