Caramel Apple Upside Down Cake
Caramel Apples
2¼ cups granulated sugar
3½ Tbsp corn syrup
¾ cup heavy cream
3 Tbsp unsalted butter
1 tsp Madagascar Pure Vanilla Extract
¼ tsp Fleur de Sel Sea Salt
3 large Granny Smith apples
Cake
1 Tbsp unsalted butter, for greasing pan
2 cups cake flour
¾ tsp kosher salt
¾ tsp baking soda
3 Tbsp Baker’s Spice Blend
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
1 stick unsalted butter (4 oz), room temperature
1 tsp Madagascar Pure Vanilla Extract
2 eggs
¾ cup buttermilk
2¼ cups granulated sugar
3½ Tbsp corn syrup
¾ cup heavy cream
3 Tbsp unsalted butter
1 tsp Madagascar Pure Vanilla Extract
¼ tsp Fleur de Sel Sea Salt
3 large Granny Smith apples
Cake
1 Tbsp unsalted butter, for greasing pan
2 cups cake flour
¾ tsp kosher salt
¾ tsp baking soda
3 Tbsp Baker’s Spice Blend
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
1 stick unsalted butter (4 oz), room temperature
1 tsp Madagascar Pure Vanilla Extract
2 eggs
¾ cup buttermilk
Preheat oven to 350°F. Butter the bottom and sides of a 9-inch cake pan with 1 Tablespoon of butter; set aside.
Prepare caramel. Cook sugar and corn syrup in a small saucepot over medium heat, stirring occasionally until the sugar dissolves and the mixture is medium amber color and slightly thickened, approximately 7 to 9 minutes. Reduce heat to medium-low. Carefully add cream, butter, and vanilla extract, stir until combined. Pour caramel into the buttered cake pan; sprinkle with sea salt and allow to set, about 30 minutes.
Prepare apples. Peel and core apples; halve, then quarter each half (8 equal slices per apple). Add apple quarters to the prepared caramel- distribute so all the caramel surface is covered (or arrange in any desired pattern). Set aside.
Prepare cake. Add cake flour, kosher salt, baking soda, and Baker's Spice Blend to a mixing bowl; stir to combine and set aside. In a stand mixer with paddle attachment (or hand mixer), beat together sugars and butter until pale and fluffy. Add vanilla extract and eggs, one at a time; beat for 1 additional minute until fully incorporated. In intervals, on low speed add half of the dry ingredient mixture, then buttermilk, then remaining dry ingredients- mix until just combined; do not to overmix. Pour batter into the caramel-apple lined cake pan; smooth/level off top of batter to ensure even baking. Bake 50 to 55 minutes, until a toothpick inserted in center comes out clean. Transfer to a cooling rack; cool for 5 to 10 minutes.
Invert. Carefully run a small metal spatula or knife around the side of pan to loosen. Place a serving plate upside-down on top of the cake pan. Wearing an oven mitt, firmly hold the cake pan and invert it quickly onto the plate. Allow to cool completely before slicing. If having difficulty inverting because the cake/caramel has cooled, rest pan in a shallow amount of hot water to soften the caramel, about 5 to 7 minutes.
Prepare caramel. Cook sugar and corn syrup in a small saucepot over medium heat, stirring occasionally until the sugar dissolves and the mixture is medium amber color and slightly thickened, approximately 7 to 9 minutes. Reduce heat to medium-low. Carefully add cream, butter, and vanilla extract, stir until combined. Pour caramel into the buttered cake pan; sprinkle with sea salt and allow to set, about 30 minutes.
Prepare apples. Peel and core apples; halve, then quarter each half (8 equal slices per apple). Add apple quarters to the prepared caramel- distribute so all the caramel surface is covered (or arrange in any desired pattern). Set aside.
Prepare cake. Add cake flour, kosher salt, baking soda, and Baker's Spice Blend to a mixing bowl; stir to combine and set aside. In a stand mixer with paddle attachment (or hand mixer), beat together sugars and butter until pale and fluffy. Add vanilla extract and eggs, one at a time; beat for 1 additional minute until fully incorporated. In intervals, on low speed add half of the dry ingredient mixture, then buttermilk, then remaining dry ingredients- mix until just combined; do not to overmix. Pour batter into the caramel-apple lined cake pan; smooth/level off top of batter to ensure even baking. Bake 50 to 55 minutes, until a toothpick inserted in center comes out clean. Transfer to a cooling rack; cool for 5 to 10 minutes.
Invert. Carefully run a small metal spatula or knife around the side of pan to loosen. Place a serving plate upside-down on top of the cake pan. Wearing an oven mitt, firmly hold the cake pan and invert it quickly onto the plate. Allow to cool completely before slicing. If having difficulty inverting because the cake/caramel has cooled, rest pan in a shallow amount of hot water to soften the caramel, about 5 to 7 minutes.