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Salted Caramel Apple Upside-Down Cake

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A cozy and delicious salted caramel apple upside-down cake with toasted pecans, perfect for fall and winter gatherings. This easy recipe combines soft apples, gooey caramel, and a tender cake for a comforting dessert.

Ingredients

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  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 teaspoon sea salt
  • 3 medium firm apples (about 2 cups sliced) – Granny Smith or Honeycrisp
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the caramel topping: In your 9-inch skillet or cake pan, melt 1/4 cup (57g) unsalted butter over medium heat. Stir in 1/2 cup (100g) packed light brown sugar and 1/2 teaspoon sea salt. Cook the mixture, stirring occasionally, until it’s thick and bubbling (about 5 minutes). Remove from heat.
  2. Arrange the apples and pecans: Peel (if desired) and slice your 3 medium apples into 1/4-inch (6 mm) thick slices. Arrange them in a single layer over the caramel mixture, slightly overlapping. Sprinkle the 1/2 cup (60g) toasted pecans evenly on top.
  3. Make the cake batter: In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a large bowl, beat 2 large eggs and 2/3 cup (135g) granulated sugar until pale and fluffy (about 3-4 minutes). Add 1/2 cup (120ml) whole milk and 1 teaspoon vanilla extract, mixing gently.
  4. Combine batter and bake: Gradually fold the dry ingredients into the wet, mixing just until combined—don’t overmix! Pour the batter evenly over the apple and pecan layer in your pan. Smooth the top gently. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen. Place a serving plate over the pan and carefully invert the cake. If any apples stick, gently nudge them back on top. Let it cool another 15 minutes before serving to allow the caramel to set slightly.

Notes

Use firm apples like Granny Smith or Honeycrisp to hold shape during baking. Toast pecans just before assembling for maximum crunch. Avoid overmixing the batter to keep the cake light and fluffy. Let the cake cool before inverting to prevent caramel sticking. For nut-free version, substitute toasted sunflower seeds or omit nuts. Variations include adding cinnamon or pumpkin pie spice to the batter, or using pears or stone fruits instead of apples.

Nutrition

Keywords: salted caramel, apple upside-down cake, toasted pecans, fall dessert, easy cake recipe, caramel apple cake, cozy dessert

Find it online: https://coracooks.com/salted-caramel-apple-upside-down-cake-recipe-easy-5-step-guide/