Caramel Apple Upside Down Cake

By srumbel

A delicious apple upside down cake that is perfectly moist and has a caramel glaze on top!
from therecipecritic.com

Ingredients

• Whipped Cream topping:
• 1/4 cup butter
• 2/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 medium apples, peeled, cut into 1/2-inch wedges
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup milk
• 1 cup whipping cream
• 2 tablespoons sugar

Details

Servings 8
Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 325 degrees. Spray an 9 inch round or square pan with cooking spray. Set aside.
In a medium saucepan melt ¼ cup butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat. Stir in ¼ teaspoon of cinnamon. Pour into the bottom of the greased pan. Arrange the apples over the brown sugar mixture.
In a medium size bowl whisk together flour, baking powder, ½ teaspoon cinnamon and salt. Set bowl aside.
In a large bowl or mixer, beat together 1 cup sugar, and ½ cup butter on medium speed until fluffy. Add in eggs and vanilla.
Beat in flour mixture alternating with the milk until smooth. Pour the better over the apples and spread evenly.
Bake 55-60 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes.
Meanwhile, to make the whipped topping, beat whipping cream on high until soft peaks start to form. Add in 2 tablespoons sugar.
Run knife along the edges of the cake and flip upside down on a pan. Serve warm with whipped cream on top.
n medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and ½ cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.