Best 7 Apple Walnut Upside Down Cake With Calvados Caramel Sauce Recipes

CARAMEL APPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F (177°C).
• Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
• Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
• Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
• Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
• Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

APPLE-WALNUT UPSIDE-DOWN CAKE

Steps:

• For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
• For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.

APPLE WALNUT UPSIDE-DOWN CAKE WITH CALVADOS CARAMEL SAUCE

Steps:

• Make topping:
• Peel, core, and quarter apples.
• In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.
• Preheat oven to 375°F.
• Make cake batter while topping is cooking:
• Peel apple and chop fine.
• In a bowl whisk together flour, baking powder, salt and cinnamon.
• In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.
• Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.
• Serve cake warm or at room temperature with caramel sauce and whipped cream.
• To make Calvados caramel sauce:
• In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.
• Makes about 1 1/4 cups.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CARAMEL APPLE UPSIDE-DOWN CAKE

Steps:

• Spray an 8- or 9-inch round cake pan with nonstick spray.
• Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
• Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, and salt together in a bowl.
• Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
• Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
• Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

APPLE-WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
• Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
• In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
• Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.