Hello, new internet friends! We’ve only just met but I can tell we’re going to have a roarin’ good time because we’ve got so much in common: a love for Claire, a love for cooking, an incurable and slightly embarrassing crush on dessert…
It’s okay, you don’t have to admit it yet.
Over on my blog, memo2munch, I try to strike a balance between sweet and savory dishes. And I really do enjoy making and eating things other than dessert, promise! It’s just that I feel more easily drawn to recipes for desserts. Nothing makes me swoon quite like a warm slice of apple-laden cake dripping with rich, spiced caramel and sprinkled lightly with sea salt.
Ugh, WHY is it all gone?!?
Seriously, though, this salted caramel apple upside down cake didn’t even make it a full 12 hours—on a normal weekday afternoon! It’s that delicious. I’d also like to emphasize that it’s one of those cakes that looks like you put a ton of effort into it when really it was super simple. (AKA perfect for impressing your relatives at Thanksgiving.) The hardest part is inverting the cake out of the pan after baking, but don’t worry, flipping pancakes is harder. You’ve totally got this.
This cake brings together two of my favorite flavor combinations, which are caramel and apple and caramel and sea salt. You’ve heard of synergy, right? When the total effect of combining two things is greater than the sum of their individual parts? Yeah. Just gonna leave that thought there.
Also gonna leave this:
I hope you’ll give it a try for Thanksgiving this year! And PS thank you Claire for having meee!
Sauce and Topping:
2 cups very thinly sliced apples (2-3 apples)
1/2 cup salted butter (or sub Earth Balance)
2/3 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla extract
1/4 cup butter (or sub Earth Balance)
2/3 cup brown sugar
1/4 cup unsweetened apple sauce
2 large eggs
1/4 cup milk (or sub unsweetened coconut milk)
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
Sea salt for topping
- Grease a round 9-inch cake pan.
- Make the sauce: Melt the butter and brown sugar in a saucepan over medium heat. Add the cinnamon, ginger, allspice, and vanilla. Cook for about 3 minutes until smooth and slightly thickened. Pour the caramel into the greased cake pan and top with the sliced apple.
- Make the cake: Preheat the oven to 325 degrees F. Beat the butter and brown sugar until creamy. Add the applesauce, eggs, and milk and beat until well incorporated. Gently stir in the flour, baking powder, and cinnamon. Pour the batter on top of the caramel and apple layer in the pan.
- Bake for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool for 10 minutes, and then invert onto a plate, tapping the top until the cake comes out onto the plate. Sprinkle with sea salt and serve.
Molly is the creative mind behind memo2munch. She’s a college student studying dietetics and is committed to sharing amazing allergen-friendly recipes on her blog. If you loved this recipe, feel free to share it with friends and leave a comment below! And remember, use #TGBWCooks if you make this cake!