Bourbon Caramel Apple Upside Down Cake - Feedfeed TV | The Feedfeed
Episode 1

Bourbon Caramel Apple Upside Down Cake

Dessert of the Month@thesweetandsimplekitchen
Make apple season count and bake this Bourbon Caramel Apple Upside Down Cake with Kristie!
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For more great recipes by Kristie of @thesweetandsimplekitchen, be sure to check out her blog here!

Bourbon Caramel Apple Upside Down Cake

Brown Sugar Cake

1/2 cup unsalted butter, browned

3/4 cup brown sugar

2 eggs

1 1/2 tsp vanilla

1 cup sour cream

1 1/2 cups all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

2-3 Granny Smith Apples, peeled & sliced

1 cup Homemade Bourbon Caramel Sauce (recipe below)


Preheat oven to 350F degrees and grease a deep 10 inch round cake pan.

In a large bowl, whisk together brown butter, brown sugar, eggs, vanilla and sour cream until smooth. Sift in flour, baking soda, baking powder, salt, and spices. Use a spatula to fold the dry ingredients into the wet.

Peel and slice your apples into about 1/4 inch thick slices. Set aside.

Pour caramel into the bottom of your prepared pan. Fan the apple slices around the outer edge and then in the center of the pan. Pour cake batter over top and spread to the outer edges of the pan.

Place in the center rack of your oven to bake for 35-40 minutes or until the center is set. Remove from oven and allow to cool slightly until the edges have cooled but the bottom is still a bit warm.

Place a plate over the cake pan and invert the cake onto the plate. Give the bottom of the pan a few taps to release everything and slowly remove the pan. Serve warm with a scoop of vanilla ice cream and extra caramel sauce (if desired).


Bourbon Caramel Sauce

2 cups granulated sugar

1/2 cup corn syrup

1/2 tsp salt

6 tbsp butter melted

2 tbsp bourbon

3/4 cup heavy whipping cream

Place sugar and corn syrup into a medium heavy bottomed saucepan over medium heat. Use a wooden spoon or a heatproof spatula to stir the sugar and corn syrup together.

Once the sugar dissolves and begins to boil, allow it to boil undisturbed until it reaches a light, golden brown colour. Immediately remove from heat and stir in melted butter, then stir in heavy

cream, bourbon and salt, stirring constantly until your mixture stops bubbling and is smooth.

Return pot to the stove over medium-low heat and heat for another 2 minutes or so. Immediately remove from heat and allow to cool for a few minutes.