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Salted Caramel Apple Pecan Upside-Down Cake

Salted Caramel Apple Pecan Upside-Down Cake - featured image
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This easy fall dessert features a gooey layer of salted caramel, crisp apples, and toasted pecans beneath a tender, buttery cake. It’s a show-stopping treat perfect for gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
  • 1 cup pecan halves (lightly toasted)
  • 1/2 cup unsalted butter
  • 2/3 cup light brown sugar, packed
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup sour cream (or plain Greek yogurt)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 2/3 cup brown sugar and cook until bubbly, about 2-3 minutes. Add heavy cream, flaky sea salt, and vanilla extract. Stir until smooth.
  3. Pour hot caramel into prepared pan. Arrange apple slices in concentric circles over caramel, then scatter pecan halves between and on top of apples.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Add half the dry ingredients to the butter mixture and mix gently. Add sour cream, then the remaining dry ingredients. Stir just until combined.
  7. Carefully spread batter over apples and pecans. Smooth the top with an offset spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
  9. Let cake cool in pan for 10 minutes. Run a butter knife around the edges. Place a plate or cake stand over the pan and flip quickly. If apples stick, patch them back on top.
  10. Slice and serve warm, optionally with whipped cream or vanilla ice cream.

Notes

For best results, use firm, tart apples and toast pecans before baking. Let the cake cool for 10 minutes before flipping to prevent breakage. Store leftovers tightly wrapped in the refrigerator for up to 4 days or freeze for up to 2 months. Adapt for gluten-free or vegan diets as needed.

Nutrition

Keywords: salted caramel, apple cake, pecan, upside-down cake, fall dessert, easy cake, autumn baking, comfort food, potluck dessert, holiday dessert

Find it online: https://fuzzyforker.com/salted-caramel-apple-pecan-upside-down-cake-recipe-easy-fall-dessert/