Ingredients
Topping
- 6 Tablespoons (85g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g)
Cake
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (90ml) whole milk, at room temperature
Instructions
- Preheat and prepare topping: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, combine butter and brown sugar, whisking occasionally until the butter melts. Continue whisking constantly for 1 minute as the mixture thickens. Remove from heat and stir in cinnamon and vanilla extract. Pour this caramel topping into an ungreased 9×2 inch pie dish or round cake pan, then neatly arrange the apple slices on top, overlapping as needed. Chill the pan in the refrigerator for a few minutes to set the topping arrangement.
- Mix dry cake ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream butter and sugars: Using a handheld or stand mixer fitted with paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until the mixture is light and fluffy, about 1 minute. Scrape down the bowl as needed.
- Add eggs and vanilla: With the mixer on high, beat in the eggs and vanilla extract until just combined, scraping the bowl as needed to ensure even mixing.
- Combine wet and dry ingredients: Reduce mixer speed to low and gradually add the dry flour mixture to the wet ingredients. While mixing on low, slowly pour in the whole milk. Beat just until combined. Avoid over-mixing; whisk by hand if necessary to eliminate lumps. The batter will be slightly thick.
- Assemble and bake: Remove the pan with the chilled topping from the refrigerator. Pour and evenly spread the cake batter over the apple and caramel layer. Bake the cake for 40–46 minutes. Halfway through baking, tent a piece of foil over the cake to prevent over-browning of the top while the center finishes baking. The cake is done when a toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
- Cool and invert: Remove cake from oven and let cool on a wire rack for 15 minutes. Invert the cake onto a serving plate or cake stand. Some caramel juices may spill over the edges, which is expected. For best serving results, allow the cake to cool completely at room temperature before slicing to avoid messy slices. Do not refrigerate to cool as it may affect the texture.
- Store leftovers: Cover leftover slices and refrigerate for up to 3 days or freeze portions for up to 3 months. Thaw frozen slices at room temperature. Freezing the whole cake is not recommended as the apple topping can lose its arrangement and presentation.
Notes
- You can refrigerate the topping for up to 1 day before assembling, but if refrigerated longer than 1 hour, cover tightly to prevent drying.
- This cake is best served fresh, as freezing the entire cake negatively impacts the apple topping’s appearance.
- To prepare ahead, you can mix and refrigerate the wet and dry ingredients separately up to 1 day in advance; bring wet ingredients to room temperature before combining.
- Use apples suitable for baking such as Granny Smith, Fuji, or Honeycrisp for best flavor and texture.
- Whole milk is preferred, but you can substitute with lower-fat or non-dairy milk if needed.
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
