Cinnamon Apple Upside Down Cake
Nothing makes me more excited than a slice of cake, so as you can imagine, a warm piece of this apple-studded, caramel soaked upside down cake leaves me completely unhinged. In yet another variation of my peach upside-down cake, thick Honeycrisp slices are drenched in hot caramel before getting smothered in a buttery, cinnamon cake batter and thrown in the oven. Perfuming your kitchen, this cake may be one of my favorite recipes of hibernation, when my diet consists of mainly warm desserts. If caramel scares you, fear not! Starting the process with a little water helps make a perfect amber caramel without any stress. Just make sure your pan is already lined with parchment and the apples are arranged before you start cooking the sugar since caramel is a lot less forgiving than I am.
- Nonstick cooking spray, for greasing
- 3 Honeycrisp apples, cored and sliced into 8 wedges
- 1 3/4 cups granulated sugar, divided
- 1/2 cup light brown sugar
- 2 sticks unsalted butter, melted
- 2 eggs
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon Simply Organic Cinnamon
- 1 teaspoon Simply Organic Nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of apple slices then arrange the remaining in the center.
In a medium saucepan, combine ¾ cup sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over apples in an even layer.
In a large bowl, whisk remaining 1 cup granulated sugar with brown sugar and butter until smooth. Add eggs and whisk until incorporated, followed by buttermilk.
Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated apples. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.