Caramel Apple Upside Down Cake
1 ¾ cup (8 ¾ oz /247g) all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup (4oz/115g) butter, softened
1 cup (8oz/225g) granulated sugar
2/3 cup (4 oz/115g) brown sugar
2 large eggs
1 teaspoon vanilla extract
A generous ½ cup (4floz/115ml) salted caramel sauce
2-3 apples , peeled, cored and sliced about ½ inch (1.5cm) thick
Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan. In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside. In a bowl of a stand or handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes, until light and fluffy.
Beat in the eggs, one at a time followed by the vanilla. Gradually add the dry ingredients, scraping down the sides of the bowl after each addition and stopping when just thoroughly mixed.
Pour salted caramel sauce into the pan and spread evenly over the bottom and up the sides. Arrange sliced apples on top of the caramel. Spread the cake batter evenly on top of the apples.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for only 5 minutes and then invert onto a serving dish to let cool completely. If it cools down too mcuh the apples will stick to the pan.
Enjoy warm with vanilla ice-cream. This cake is best served the day it is made, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.