Upside Down Apple Cake with Butterscotch Topping

Upside-Down Apple Cake with Butterscotch Topping is a mouthwatering dessert that combines the comforting flavors of tender apples and rich, buttery butterscotch in a beautifully presented cake. This dessert is a perfect way to showcase the autumn harvest of apples and the irresistible allure of butterscotch. In this recipe, we’ll guide you through the step-by-step process of creating this delectable treat and explore the history of upside-down cakes and butterscotch in culinary traditions.

INGREDIENTS

For the Upside-Down Apple Cake:

• 4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into thin rounds
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Butterscotch Topping:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

INSTRUCTIONS

For the Upside-Down Apple Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×2-inch round cake pan and set it aside.
2. In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1 cup of packed brown sugar, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Cook and stir until the mixture starts to bubble. Remove from heat.
3. Pour the brown sugar mixture into the prepared cake pan, spreading it evenly.
4. Arrange the sliced apples in a circular pattern over the brown sugar mixture in the pan. Overlapping the slices is fine.
5. In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Set aside.
6. In a separate large mixing bowl, cream together the softened 1/2 cup of unsalted butter and 1 cup of granulated sugar until the mixture becomes light and fluffy, usually about 2-3 minutes.
7. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
8. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; the batter should be smooth and slightly thick.
9. Pour the cake batter over the arranged apples in the cake pan, spreading it out evenly.

For the Butterscotch Topping:

1. In a saucepan, melt 1/2 cup of unsalted butter over medium heat.
2. Stir in 1 cup of packed brown sugar, 1/2 cup of heavy cream, and 1/2 teaspoon of salt. Cook and stir until the mixture comes to a gentle boil. Allow it to boil for about 2 minutes, then remove from heat.
3. Stir in 1 teaspoon of vanilla extract.

Assembly:

1. Pour the hot butterscotch topping evenly over the cake batter in the pan.
2. Place the cake pan in the preheated oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden brown.
3. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes.

To Serve:

1. Carefully place a serving platter or large plate over the cake pan.
2. Using oven mitts or a kitchen towel, hold the cake pan and platter together and quickly flip them over to release the cake onto the platter. The caramelized apple and butterscotch topping will now be on top.
3. Allow the cake to cool slightly before serving.
4. Slice, serve, and savor the irresistible combination of tender apples and rich butterscotch in this Upside-Down Apple Cake with Butterscotch Topping.

Enjoy this decadent dessert as a comforting treat on a crisp autumn day or as a delightful ending to a special meal. Share it with loved ones, and appreciate the timeless appeal of upside-down cakes and the magic of butterscotch.