I’ve been thinking about this cake for over 3 months, ever since Thanksgiving. I had a large bounty of apples that I’d picked up from the Farmer’s Market and was looking for desserts to make. And Thanksgiving seemed like the perfect opportunity because I can usually make a few different desserts!
For the last few years, the boyfriend and I have been hosting a left-behind Thanksgiving dinner, but since we had plans with his family last year, we hosted a Secondsgiving over the following weekend. Usually, I take care of the turkey and the desserts, which are my two favourite parts. But last year, other friends who host a left-behind dinner bought over all their leftover dessert… So I didn’t need to bake anything!
While I had mixed feelings about not being able to make all the desserts, it was a nice change of pace to be able to focus on savories and sides. But then I never got the chance to make the Caramel Apple Upside-down Cake! After 3 months, I finally found the right time!
The cake starts with a layer of sliced apples coated in a quick caramel sauce. A fluffy cinnamon cake is baked on top of the apples, and the whole thing is inverted onto a serving platter. The caramel cooks the apples and creates a gooey layer on top of the cake, with a light caramel taste. To boost the caramel flavor, serve the cake with extra caramel sauce!
One thing to note when baking this cake is to use extra-wide aluminum foil to cover the bottom of your springform pan, and place a large cookie sheet on the rack below the cake. Springform pans have a tendency to leak slightly, so you’ll want the pan there to catch any drippings! Otherwise, you’ll panic when smoke starts pouring out of your oven, like I did… 😛
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂