Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Caramel Apple Upside-Down Cake
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- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 362
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 262 mg
This apple cake takes visual inspiration from the traditional pineapple version — with a few tweaks. Sliced apples are arranged over a sweet layer of caramel, studded with cherries, then topped with a cake layer flavored with toasty oat flour. The end result is a nod to the original with an extra cozy fall feel.
- Level: Easy
- Total: 1 hr 30 min (plus cooling)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 362
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 4 g
- Cholesterol
- 62 mg
- Sodium
- 262 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Stir together 3/4 cup sugar and the water in a small saucepan until it looks like wet sand. Cook, undisturbed, over medium heat until melted and light amber in color, 4 to 5 minutes. Quickly pour the caramel into the cake pan and swirl to coat the bottom. Fan the apple slices over the caramel around the edge of the pan with two slices in the center, placing a cherry between each apple slice.
- Whisk together the all-purpose flour, oat flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and remaining 1 cup sugar in a bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then add both extracts. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk. Spread over the apples in an even layer.
- Bake the cake until golden brown all over and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let stand 5 minutes, then run a knife around the edge and invert onto a serving plate. If any apple slices or cherries stick to the pan, use a small spatula to remove them and arrange back on the cake. Let cool completely.
