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Caramel Apple Upside Down Cake

Fall Brookline Stoneware with upside down cake cinnamon and apples.

Caramel Apple Upside Down Cake

Serve this warm Caramel Apple Upside Down Cake à la Mode for a crowd-pleasing finish to a delicious meal on a cool winter day. Much like the summer version (Pineapple Upside Down Cake), this dessert not only tastes great, it will make your kitchen smell amazing, and it also has a nice presentation: the pan you bake it in!

Prep: 30 minutes | Bake: 25-30 minutes | Total: 55-60 minutes 

Yields: 1 Cake

Fall Brookline Stoneware with upside down cake cinnamon.

Ingredients

For The Apple Layer

  • 3-4 apples
  • 1/4 cup unsalted butter + 1 tbsp
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
  • lemon juice

For The Cake

  • 1/3 cup unsalted butter, room temperature
  • 5 Tbsp brown sugar
  • 3 eggs
  • 3 Tbsp sour cream
  • Grated peel of 1 orange
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup all purpose flour
  • 1 tsp cinnamon 
  • 1/2 tsp nutmeg 

For The Drizzle

  • Caramel Sauce

This recipe was developed specifically for use with our Brookline Baker Pan.

Directions

  1. Preheat oven to 350 degrees F.
  2. Butter a Brookline Baker pan.
  3. Clean apples, slice them (you should have 7 thin discs) and sprinkle lemon juice over each disc. Remove the core, chop the rest of apples and set them aside.
  4. Melt the butter in a sauce pan. Add brown sugar and cook until sugar dissolves and mixture turns golden brown, add cinnamon. Pour the mixture in the prepared Brookline Baker pan and arrange the apple discs. Set aside.
  5. Start preparing the cake batter by separating egg whites from the egg yolks. 
  6. Whisk together the flour and baking powder in a small bowl and set aside.
  7. In a large bowl, cream together butter and sugar and spices until well mixed. Beat in the egg yolks, sour cream, lemon zest and vanilla extract. Stir in flour mixture and mix well. 
  8. Whip egg whites until very stiff and firm. Fold them into the butter mixture, add chopped apples.
  9. Pour the batter over the apple discs and bake for 25-30 minutes until golden and a toothpick inserted in the center of the cake comes out clean.
  10. Remove the cake from the oven and let it stand for about 5 minutes. Run a knife around the edges of the cake to loosen it from the sides of the baker, invert the cake onto plate and transfer back to the Brookline Baker
  11. Drizzle with caramel. Enjoy!

Emerson Creek products featured in this recipe:

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

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