Even though trusty cast-iron skillets are traditional in Southern cookery and with most upside-down cakes, this recipe turns out better in a cake pan. The sticky caramel top is easier to make than a traditional cooked caramel though. In this recipe, it’s a simple mixture of brown sugar, butter, vanilla, and salt that fills the bottom of the pan and is topped with apple wedges. You’ll then top the fruit with the cake batter, which gets a boost of caramel flavor from brown sugar and a cozy dash of apple pie spice. We love to serve this cake simply and unadorned, but adding a little whipped cream to the top is never a bad idea.
Servings: 8
INGREDIENTS
Topping:
1/2 cup packed dark brown sugar
1/4 cup unsalted butter
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 small Honeycrisp apples, unpeeled and sliced about 1/2 inch thick (3 cups)
Cake:
1 1/2 cups all-purpose flour
2 tsp. apple pie spice
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup packed dark brown sugar
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1 tsp. vanilla extract
1/2 cup whole milk
STEPS
1) Preheat oven to 350°F. Gather all ingredients.
2) Prepare the Topping: Coat a 9-inch round cake pan with cooking spray; line bottom with parchment paper. Set aside. Heat sugar and butter in a small saucepan over medium-high, stirring constantly, until mixture is smooth and thick, about 3 minutes.
Remove from heat; stir in vanilla and salt. Immediately pour sugar mixture into prepared cake pan; tilt pan to spread evenly.
Arrange apples in a single layer over sugar mixture; set aside.
3) Prepare the Cake: Whisk together flour, apple pie spice, baking powder, and salt in a small bowl; set aside. Beat together brown sugar and butter with a stand mixer fitted with a paddle attachment on high speed until light and creamy, about 2 minutes, scraping down sides of bowl as needed.
With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla until just combined. With mixer on low speed, add flour mixture to butter mixture, alternating with milk and beating until just combined after each addition.
Pour batter over apples in pan; spread evenly.
4) Bake until a wooden pick inserted in center of Cake comes out clean, about 50 minutes. Run a knife around Cake edges; let cool in pan on a wire rack 10 minutes.
Invert onto a plate; remove and discard parchment. Let cool at least 10 minutes. Serve warm or at room temperature.
Credit: Morgan Hunt Ward; Food Stylist: Jennifer Wendorf; Prop Stylist: Christina Brockman
Tags: Desserts