You guys! I have the perfect Halloween treat for you to make! First off, how is it almost Halloween already? Wasn’t it the 4th of July just yesterday?! Seriously before we know it the winter Holidays will be here! Don’t panic, we’ve still got time to plan!
Anyway, with Halloween coming up this weekend I knew I wanted to make a festive recipe. I am not into making eyeballs or bugs or mummies out of food. It’s too tedious for me. However, I wanted to make something appropriate for the holiday that both kids and adults would enjoy. I think we have a winner!
I saw the idea for some caramel apple upside-down cupcakes in a magazine recently and fell in love with the concept. I have had pineapple upside-down cake plenty of times but I have never even heard of caramel apple upside down cake before. It’s as if cake and caramel apples had a baby! My world will never be the same.
Usually I opt for cupcakes because they are instant portion control, then I realized that I have never made a cake here on Robust Recipes before. Sure, I have made cupcakes, but never a cake. This needed to change. There is something so sophisticated about cake, don’t you think?
When writing this recipe I wanted to keep it on the healthier side, because that’s what I do here. As you know, I have begun to bake with oat flour and have been loving it. Oat flour to keep the cake gluten-free and give us extra staying power was a no-brainer. For the caramel sauce, I thought I would try using coconut sugar as it’s lower on the glycemic index than traditional sugar, and it melts nicely. Caramel was a success.
To be honest, I was very nervous about making this cake. I am not a very skilled baker, especially when it comes to cakes. My heart was racing as I flipped the cake onto my platter. What if it fell apart?! So much suspense, I could barely handle it. The cake came right out of the cake pan and instantly filled my kitchen with delicious caramel apple and spicy fall-time aromas!
I am so smitten with how Caramel Apple Upside-down Cake turned out. It literally tastes like a caramel apple that has been baked on top of a cake. The cake is fluffy, yet tender and dense. It soaks all of that caramel-y goodness right up. Plus, no one will ever be able to tell that it is gluten-free.
Caramel Apple Upside-down Cake would be perfect to serve at a Halloween party that consists of kids or adults, or both! Or make this cake for yourself; that way you won’t be tempted to steal your kids’ Halloween candy. This cake would also be great on a Thanksgiving table. Don’t get me wrong, I love pie, but, come on; it’s a caramel apple in a cake!
I hope you give this Caramel Apple Upside-down Cake a try. If you do, make sure to leave a comment below and rate it. I love hearing your thoughts; it makes my day! I hope everyone has a happy Halloween!
- 3 green apples, peeled, cored, thinly sliced
- APPLE PIE SPICE (optional, can use store bought):
- 4 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- Optional: ½ teaspoon ground cardamom
- FOR THE CARAMEL SAUCE:
- ¼ cup butter
- ½ cup coconut sugar
- ¼ teaspoon salt
- FOR THE CAKE:
- 1 cup + 2 tablespoons oat flour (make by processing oats in a food processor until they reach a flour-like consistency. Make sure to measure after you process)
- 2 teaspoons apple pie spice (You will have spice left over. Use it in apple pie, yogurt, applesauce, oatmeal etc.)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup honey
- ½ teaspoon orange zest
- FOR THE APPLE PIE SPICE:
- Place all ingredients in a small spice jar or Mason jar and shake to mix. You will have quite a bit left over. Use in apple pie, yogurt, applesauce, oatmeal etc.
- Position your oven rack in the middle of the oven. Preheat your oven to 350 degrees. Grease a 9 inch cake pan with coconut oil or cooking spray. Line the bottom of the pan with a piece of parchment paper. Do not skip this step, otherwise the caramel will stick to the pan. Set pan aside.
- FOR THE CARAMEL SAUCE:
- In a small sauce pan heat the coconut sugar, salt, and butter over medium heat, stirring constantly. Allow the mixture to come to a boil, boil for 3 minutes, or until all of the sugar crystals have dissolved. Be sure to stir constantly.
- Carefully pour the caramel over the parchment-lined cake pan. Quickly spread the caramel out in an even layer. The caramel will harden a little as it cools.
- Arrange the apple slices over the caramel in a circular pattern (see photo above). Continue to cover the caramel until it is mostly covered. I had a few apple slices left over. Set the cake pan aside.
- FOR THE CAKE:
- In a small bowl whisk the oat flour, 2 teaspoons apple pie spice, salt, and baking soda until well incorporated.
- In a large mixing bowl mix the remainder of the wet ingredients together until well incorporated. Add the dry ingredients to the wet and stir just until all of the ingredients are well combined.
- Transfer the batter to the cake pan that has been lined with the apples. Use your spatula to smooth out the batter. Give the cake pan a few gentle taps on the counter to release any air bubbles.
- Place the cake pan on a rack in the middle of the oven so that the bottom of the cake isn’t too close to the heat source. Bake for 25 to 30 minutes, or until the center of the cake removes clean with a toothpick, and the edges have begun to pull away from the sides.
- Allow the cake to cool for 10 minutes. Run a butter knife along the edge of the cake. Place a large plate over the cake and gently flip the cake upside down. You should hear the cake release. Remove the cake pan and the parchment paper to reveal the cake.
- Cut and serve the cake immediately.
- Store leftovers covered tightly on the counter for up to 3 to 4 days. Leftovers are best when reheated slightly, however the cake is best when fresh.