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Upside-Down Salted Caramel Apple Pecan Cake

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Ambitious Kitchen

Total Time

55 minutes

Prep Time

10 minutes

Cook Time

45 minutes

Rating

(2)

Ingredients

8 servings

3 medium Honeycrisp Apples, peeled and thinly sliced
1 1/2 cups all purpose flour
1/2 cup salted butter, softened
1/3 cup of chopped pecans
1 teaspoon baking powder
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 eggs
1/2 cup of milk of choice (almond, skim, etc)
2 tablespoons sour cream
1 1/4 teaspoon vanilla
3/4 teaspoon of cinnamon
Pinch of nutmeg
Brown sugar for dusting
Coarse Sea Salt for sprinkling
For Salted Caramel:
1/2 cup of unsalted butter (1 stick)
3/4 cup of packed dark brown sugar
1/2 teaspoon of sea salt

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray.

Step 2

Peel and thinly slice apples, set aside.

Step 3

For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 cup of dark brown sugar and stir until bubbling. Add 1/2 teaspoon of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans.

Step 4

For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside.

Step 5

In medium bowl beat 1/2 cup of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes.

Step 6

Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined.

Step 7

Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter.

Step 8

Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt.