Caramel Apple Upside-Down Cake (Print Version)

# Ingredients:

→ Caramel Topping

01 - 45g unsalted butter
02 - 100g packed light brown sugar
03 - 2-3 large apples, peeled, cored, and thinly sliced (Honeycrisp or Granny Smith recommended)

→ Cake Batter

04 - 180g all-purpose flour
05 - 6g baking powder
06 - 2.5g baking soda
07 - 3g fine sea salt
08 - 2g ground cinnamon
09 - 0.5g ground nutmeg
10 - 113g unsalted butter, softened
11 - 100g packed light brown sugar
12 - 50g granulated sugar
13 - 2 large eggs, at room temperature
14 - 5ml pure vanilla extract
15 - 120g sour cream or plain full-fat yogurt, at room temperature
16 - 60ml whole milk, at room temperature

# Instructions:

01 - Preheat oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan or deep pie dish with butter or non-stick spray.
02 - In a small saucepan over medium heat, melt 45g unsalted butter with 100g brown sugar. Stir constantly until the mixture is bubbly and smooth, approximately 2-3 minutes.
03 - Carefully pour the hot caramel mixture evenly into the bottom of the prepared cake pan. Arrange the thinly sliced apples on top of the caramel in an attractive circular or spiral pattern. Set aside.
04 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
05 - In a large bowl, using an electric mixer, cream together the 113g softened unsalted butter, 100g brown sugar, and 50g granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
06 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the 5ml vanilla extract.
07 - In a separate small bowl, whisk together the sour cream (or yogurt) and milk. Gradually add this mixture to the wet ingredients, mixing until just combined.
08 - With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Exercise caution to avoid overmixing the batter.
09 - Gently and evenly spread the cake batter over the arranged apple slices in the prepared pan.
10 - Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake emerges clean.
11 - Allow the cake to cool in the pan on a wire rack for 10-15 minutes. This critical step permits the caramel to set slightly, preventing adherence.
12 - Carefully place a serving plate upside down over the cake pan. Using oven mitts, firmly hold the plate and pan together, then quickly and confidently invert the cake onto the serving plate. Lift the pan slowly. Should any apples cling, gently re-arrange them on the cake.
13 - Serve warm, optionally garnished with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for an enhanced experience.

# Notes:

01 - For optimal texture and balanced tartness, Honeycrisp or Granny Smith apples are highly recommended as they hold up beautifully during baking and complement the sweet caramel.
02 - To achieve a smoother batter and superior emulsification, ensure all perishable ingredients such as eggs, butter, sour cream/yogurt, and milk are at room temperature before combining.
03 - Do not bypass the 10-15 minute cooling interval before inverting the cake. This allows the caramel to firm slightly. Invert while the cake is still warm, but not excessively hot, for the best release. If cooled too much, the caramel may harden and stick to the pan.
04 - Store leftover cake at room temperature, covered, for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for a fresh-baked taste.
05 - For a nutty crunch variation, sprinkle approximately 30g (¼ cup) of chopped pecans or walnuts over the caramel before arranging the apples.
06 - To intensify the spice profile, increase cinnamon to 1.5 teaspoons and consider adding a pinch of ground ginger or cardamom to the dry ingredients.
07 - For a dairy-free adaptation, utilize plant-based butter, sour cream, and milk alternatives. Be aware that this may marginally alter the cake's final texture.
08 - To create individual upside-down cakes, divide the batter and apples into separate ramekins. Adjust baking time accordingly, typically 20-30 minutes.

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