Sweet, luscious and divine, this cake will give any other apple cake a run for its money. Buttery vanilla cake sweetened with brown sugar is baked with tart apple, caramel and sea salt flakes.
So, guys, it is officially autumn around here; lots of orange and red leaves, frosty mornings and long dark nights. But this also means a lot more comfort food recipes and sweet treats to make the day more pleasurable. I feel I have cracked a code – this cake is absolutely Amazing with a capital A.
May I introduce my Salted caramel apple upside-down cake! (That is a heck of a title!!)
If you love caramel, salted caramel, apples, and vanilla, you have come to the right place, this cake is an explosion of all things fall-like.
Salted caramel…Where do I begin? It’s sweet, sticky and very addictive, may it be a sauce or chewy candy. It is so versatile! Throw some salted caramel sauce into a muffin mix for very luxurious muffins or even put some soft caramels into cookies. This cake is super-duper yummy; soft and tender brown sugar cake with butter, caramel, and vanilla with a tart but sweet apple slices and a salted caramel dulce de leche topping.
Once the cake is baked, the “leche” is a molten sugary sauce and once you turn the cake upside-down onto a plate, the sauce runs into the cake, making it so flavorful and delicious.
You can probably tell that I LOVE this cake, and you will too!
To make this gorgeous cake, you will need to start with some “dulce de leche” which is condensed milk which has been caramelized. You can buy cans of ready-made dulce de leche but the nearest shop that sells it to me is a 40-minute drive away! Instead, I just made my own by boiling a sealed can of sweetened condensed milk for 2 hours, constantly topping up the pan with water.
To be honest, it is much easier (and probably tastier) to just buy a ready-made can of sweet dulce goodness.
Melt the soft caramel with some milk and a sprinkle of sea salt flakes in a small saucepan until smooth and velvety in texture. I advise that you use cows milk when it comes to this recipe as we need the dairy richness to carry the warming flavors of the caramel in the sauce. I used semi-skimmed (2% fat) milk but to be decadence, you could use whole milk (3.25% fat), breakfast milk (5.4% fat) or to be over the top, you could even use double cream (48% fat).
However, if you are extremely against using cows milk, you could use full-fat coconut milk.
While the dulce, milk, and salt are melting together, slice up your apples thinly. I like to use a tart apple and a sweet apple as each bite is filled with the traditional apple flavor along with a very subtle tang. Arrange the apples neatly on the bottom of the tin, make a pretty top.
Now, this is the part when my willpower completely, absolutely, fails me. So, warm salted caramel sauce slowly getting poured on to sweet, crisp slices of apple. You see where I am going?! Yep, just grab one or two of those apple slices covered in caramel and just take a minute to enjoy it. Slow down and just put the appley-caramelly goodness in your mouth. Ahh, sweet satisfaction…
Next, start the batter for the cake. Cream together some soft salted butter and light brown sugar. The brown sugar creates a beautiful color as well as flavor, echoing the caramel topping. Add your room temperature eggs one at a time until the mixture has become a soft beige cream. It is very important that your eggs are at room temperature; if they are not, the cake mixture can easily curdle and separate, giving the cake an uneven bake and texture. When adding the eggs, I like to give 2 minutes beating-time once I have added 1 egg and another 2 minutes beating-time once I have added the second eggs, producing lovely emulsification between the butter and eggs.
To enhance the caramel flavor, I added 3 drops of natural “buttery caramel” flavoring to the batter. I use this brand but beware, it is extremely strong and intense; 1 drop can go a very, very long way!
Sieve in your dry ingredients and mix in the wet ingredients and you are good to go. Dollop the batter carefully onto the cooled caramel apple top and level. Just bake until the house smells like an explosion in an autumn-themed bakery.
But seriously, my little bakers, this cake is not to be missed. Tender apples covered in a sweet and salty rich dulce de leche caramel sauce, topping a divine and dreamy caramel brown sugar butter cake.
It may look innocent but oh no, this cake will blow your socks off!
For the caramel apple topping 130g dulce de leche For the cake 70g salted butter softened This cake is best served on the day of baking. Keep leftovers in an air-tight container in the fridge for up to 3 days.
How do you make Salted Caramel Apple Upside-Down Cake
50ml milk, at room temperature
1 granny smith apple or any other tart apple
1 gala apple or any other sweet eating apple
1/2 – 1 tsp. sea salt flakes
100g light brown sugar
2 eggs, at room temperature
3 drops caramel flavoring (optional)
50g plain yogurt
50ml milk, at room temperature
1 tsp. vanilla extract
180g plain flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Try out our Salted Caramel Apple Upside-Down Cake recipe and post your results below in the comments…
For the caramel apple topping
130g dulce de leche
For the cake
70g salted butter softened
This cake is best served on the day of baking. Keep leftovers in an air-tight container in the fridge for up to 3 days.