Best 5 Toffee Apple Upside Down Cake Recipes

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Indulge in the delightful Toffee Apple Upside-Down Cake, a captivating dessert that combines the irresistible flavors of sweet, caramelized apples and a moist, tender cake. This enticing treat starts with a layer of sautéed apples coated in a luscious toffee sauce, creating a tantalizing topping that caramelizes during baking. Beneath lies a delectable vanilla cake batter, infused with warm spices and a hint of cinnamon, which bakes to perfection, absorbing the toffee-apple juices, resulting in a symphony of flavors and textures. Discover the step-by-step instructions and helpful tips to create this stunning dessert, along with variations such as a gluten-free version and a delectable salted caramel sauce that takes the cake to the next level.

Let's cook with our recipes!

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY



Upside-Down Apple Cake Recipe by Tasty image

Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar

Provided by Camille Bergerson

Categories     Desserts

Yield 10 servings

Number Of Ingredients 12

¾ cup butter, softened
1 ½ cups sugar
3 eggs
1 teaspoon vanilla extract
½ cup milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
1 cup butter, melted
1 cup brown sugar

Steps:

  • Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
  • In a bowl, cream together the butter and sugar.
  • Whisk in the eggs, vanilla and milk until fully incorporated.
  • Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
  • For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
  • Pour the sauce into the greased cake pan.
  • Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
  • Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
  • Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
  • Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
  • Garnish slices with vanilla ice cream or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams

TOFFEE APPLE UPSIDE DOWN CAKE



Toffee Apple Upside Down Cake image

From Blissful Brownies...the best recipe in the book. Note: It's best to have your ingredients, including eggs, butter and apples, at room temperature.

Provided by gailanng

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup light brown sugar (a generous 1/3 cup)
4 tablespoons unsalted butter
1 apple, of your choosing unpeeled, cored and thinly sliced (Granny Smith, Honeycrisp or Pink Lady)
8 tablespoons unsalted butter, at room temperature
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 apples, of your choosing partially peeled and coarsely grated (Granny Smith, Honeycrisp or Pink Lady)
3/4 cup walnuts, chopped and lightly toasted (a few minutes over low heat in a saute pan is fine)

Steps:

  • Preheat oven to 350 degrees F. Thoroughly grease and flour a 9x9-inch baking dish or cake pan using butter and flour.
  • To create the topping: This mixuture goes into the baking dish first. Mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of the prepared 9x9-inch baking dish or cake pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside.
  • To make the cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
  • In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated.
  • Pour batter over toffee apple topping already in the baking dish or cake pan. If necessary, carefully move batter around until evenly distributed over topping. Place baking dish into a preheated 350 degree F oven and bake for 30-40 minutes depending on the accuracy of your oven. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown and a toothpick inserted in center and near edges of cake should also come out clean.
  • When cake is done, remove from oven and allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of baking dish; holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift baking dish from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing.
  • For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream or whipped topping, if desired. Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before re-serving.

PINEAPPLE TOFFEE UPSIDE-DOWN CAKE



Pineapple Toffee Upside-Down Cake image

This recipe I found in a library cookbook by Kathleen King. The toffee bits in this cake increases the butterscotch flavor with wonderful results.

Provided by waynejohn1234

Categories     Dessert

Time 1h18m

Yield 8 serving(s)

Number Of Ingredients 12

20 ounces .can pineapple slices in juice
12 tablespoons salted butter, 4 tbls. sliced and 8 tbls. at room temperature
1 cup toffee bits e.g. Skor English toffee bit
7 maraschino cherries, drained and stems removed
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup low fat Greek yogurt

Steps:

  • Preheat oven to 350 degrees.
  • Grease well a 9 inch round cake pan.
  • Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
  • Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
  • Arrange pineapple rings in the pan, placing a cherry in the center of each.
  • Sift together dry ingredients.
  • In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
  • At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
  • Stir in chopped pineapple.
  • Spread the batter evenly over pineapple rings and cherries.
  • Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
  • Let cool in pan 5 minutes.
  • Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
  • Enjoy.

Nutrition Facts : Calories 484.5, Fat 25, SaturatedFat 15, Cholesterol 102.6, Sodium 531.3, Carbohydrate 62, Fiber 1.6, Sugar 42.5, Protein 5.1

TOFFEE APPLE CAKE



Toffee apple cake image

This showstopping bake is a celebration of classic apple desserts with spiced sponge, vanilla icing and a sticky caramel apple filling

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 28

150ml vegetable oil, plus extra for greasing
175g dark brown soft sugar
2 large eggs
250g eating apples (prepared weight - about 3 apples), peeled, cored and coarsely grated
200g self-raising flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
25g rolled oats
50g ground almonds
100g sultanas
zest 1 lemon
juice 1 lemon
4 eating apples (I used Pink Lady)
25g butter
50g dark brown soft sugar
1 tbsp golden syrup
¼ tsp cinnamon
100g white caster sugar (optional, for the tiny toffee apples)
75g dark brown soft sugar
juice 1 lemon
1 tbsp brandy, or water
50g butter
100g white chocolate
280g tub cream cheese
1 vanilla pod, seeds only
170g pot Greek yogurt
8 long wooden skewers (optional, for the tiny toffee apples)

Steps:

  • Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
  • Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
  • While the cakes cook, prepare the apple filling. Tip the lemon juice into a large bowl and fill halfway with cold water. Peel the apples, then cut into spheres using a melon baller - pop them in the bowl of lemon water as you go to stop them discolouring. In a medium saucepan, combine the butter, dark brown sugar, golden syrup, cinnamon and 200ml water, and heat until boiling. Take the apple balls out of the water and put them in the pan -if you want to make the tiny toffee apples for the top, keep 8 apple balls in the water until needed. Bring the mixture in the pan back to the boil for 8 - 10 mins or until the apples are soft but not losing their shape, and a thick syrup starts to form. Remove from the heat and allow to cool completely, then chill until needed.
  • Stir all the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
  • While the cakes cool, make the icing. In a small heatproof bowl set over a pan of simmering water, melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. Finally, fold in the yogurt. When the mixture is cool, chill until needed.
  • To assemble the cake, take the cooled sponges out of their tins and put one of them on a cake stand. Top with half the white chocolate icing - use a spoon or pipe it using a very large round nozzle. Scatter the cooked apple pieces, along with a drizzle of the syrup, over the icing, then place in the fridge to firm up for 15 mins. Add the top layer of the cake, then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle. Put the whole cake in the fridge until ready to serve. Will keep for 2 days in the fridge.
  • For a showstopping, but optional, finish, make some beautiful miniature toffee apples. Their effect is stunning but fleeting, so make them just before serving your cake, as the caramel will dissolve quickly due to the moisture in the air. Brush a baking tray with a little vegetable oil and set aside. Very thoroughly dry the reserved apple balls from step 3 of the cake with kitchen paper or a clean tea towel and insert a long wooden skewer into each one.
  • Put the caster sugar in a small saucepan over a medium heat, stirring often, until the sugar melts. Keep cooking until the sugar has become a liquid golden caramel, then remove from the heat. If it looks like it's getting too hot, sit the base of the pan in a heatproof dish of cold water.
  • Tilt the pan and, working quickly (as the sugar will continue to cook), hold the apple balls by the skewer and dip each one in turn into the caramel and twist it around to coat it. It's really important that the apple balls are well dried and that you don't turn them in the hot caramel more than twice, otherwise the apple will cook and release liquid, which will stop the caramel from sticking. As soon as they are coated, slowly lift them out vertically. Hold the apple up out of the pan and pause before transferring it to the oiled tray on its side. Holding it up like this will allow a long drip of caramel to set hard and create a beautiful long spike. Repeat the process with the rest of the apples, working quickly so that the caramel doesn't harden completely before all the apples have been coated. However, don't worry too much as you can always gently reheat it over a low heat before continuing - just be careful not to burn it, otherwise it will taste bitter.
  • After a couple of minutes, the apples should have set. When they are cool enough to handle, pull out the skewers. Place the apples on top of the cake so that the spike is pointing upwards and the base of the apple (where the skewer was) is pressed into the icing. Serve immediately.

Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

APPLE UPSIDE-DOWN CAKE



Apple Upside-Down Cake image

Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup butter, melted
1 cup packed brown sugar
3 medium tart apples, peeled and sliced
1/2 cup chopped walnuts
CAKE:
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
3 tablespoons sour cream
1 teaspoon apple brandy or rum, optional

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.

Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Use a heavy-bottomed skillet to prevent the toffee from burning.
  • Cook the toffee over medium heat, stirring constantly, until it reaches a deep amber color.
  • Pour the hot toffee into the prepared cake pan and tilt the pan to coat the bottom evenly.
  • Arrange the apple slices in a single layer on top of the toffee.
  • Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for 10 minutes before inverting it onto a serving plate.
  • Serve the cake warm with whipped cream, ice cream, or caramel sauce.

Conclusion:

Toffee apple upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and sticky toffee, the tart apples, and the moist cake combine to create a truly irresistible treat. Whether you are a seasoned baker or a beginner, you are sure to love this recipe.

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