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Salted Caramel Apple Upside-Down Cake
Salted Caramel Apple Upside-Down Cake
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
388
kcal
Author
Kate @ I Heart Eating
Ingredients
1
c
. all-purpose flour
1/2
c
. whole wheat flour
1
tsp
. ground cinnamon
1/4
tsp
. ground nutmeg
1/4
tsp
. ground ginger
1/2
tsp
. baking soda
1/2
tsp
. salt
1/4
c
. olive oil
1/2
c
. brown sugar
packed
1/4
c
. granulated sugar
1
large egg
1/3
c
. low-fat buttermilk
1/4
c
. plain
nonfat Greek yogurt
1/2
tsp
. vanilla extract
1
c
. salted caramel sauce
plus extra for drizzling
1
c
. peeled
thinly sliced apples
1/4
c
. chopped pecans or walnuts
Instructions
Preheat oven to 350 F. Grease a 9-inch round cake pan; set aside.
In a medium bowl, whisk together flours, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
In a large bowl, whisk together olive oil and sugars.
Add egg, buttermilk, Greek yogurt, and vanilla extract. Whisk in until well-combined.
Whisk in flour mixture until just combined.
Pour salted caramel sauce into the bottom of cake pan.
Arrange apple slices over caramel, and sprinkle nuts over apples.
Carefully pour batter over apple slices.
Set the cake pan on a cookie sheet.
Bake for 30-35, or until a wooden toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Loosen and invert onto plate to finish cooling.
Drizzle with additional salted caramel sauce.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
388
kcal
|
Carbohydrates:
72
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
488
mg
|
Potassium:
244
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
135
IU
|
Vitamin C:
5
mg
|
Calcium:
85
mg
|
Iron:
1.9
mg