Caramel Oatmeal Apple Upside Down Cake with Brown Butter

Upside down cake on a wood platter with apples.

5 from 1 vote

Caramel Oatmeal Apple Upside Down Cake with Brown Butter

This warming Caramel Oatmeal Apple Upside Down Cake merges a wonderfully soft + moist spiced apple cake with impeccably tender apples, all infused with the richness of delicious brown butter and a layer of indulgent caramel. It's the ultimate cozy, hassle-free fall bake that's slightly dense yet maintains a soft, deliciously flavorful texture.

Prep Time15

Cook Time35

Total Time50

Course: Brunch, Dessert

Keyword: apple, apple cake, baked, brown butter, cake, caramel, dessert, fall recipe, fall spices, family-friendly, kid-friendly, oatmeal, thanksgiving, upside down cake, vegetarian

Servings: servings

Calories: 413kcal

Author: Shanika

Ingredients

OATMEAL CAKE:

1 ½ cups organic all-purpose flour
½ cup unsalted butter
½ cup rolled oats, organic
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
½ cup organic cane sugar
½ cup organic brown sugar
1 teaspoon vanilla extract
¼ cup Almond milk + 2 Tbsps, at room temp.
1 teaspoon apple cider vinegar

TOPPING:

2 Gala apples, peeled + sliced thin
6 Tbsps unsalted butter
½ cup organic brown sugar
¼ teaspoon vanilla extract
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

TO MAKE THE BROWN BUTTER:

In a medium 10-inch skillet or saucepan over medium-high heat, melt the butter. Reduce the heat to medium-low and stir occasionally and let it cook for 6-8 minutes, until the entire butter becomes fragrant and darker (amber looking). Set aside and let it cool completely.

TO MAKE THE CARAMELIZED TOPPING:

In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Reduce heat to low and add the brown sugar, vanilla, and cinnamon whisking until sugar dissolves and the mixture becomes brown in color, about 3-4 minutes.
Preheat the oven to 350 degrees Fahrenheit and lightly grease (w/ olive oil or spray) a 9-inch round cake pan. At the bottom of the pan, arrange the apple slices until fully covering the base of the pan.
Pour the caramelized topping mixture atop the arranged apple slices in the pan, evenly covering everything. Set aside.

TO MAKE THE CAKE:

In a bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, allspice, and sea salt until combined. Set aside.
In a bowl, add the cooled brown butter and both sugars, beating them together using a hand-mixer (on high-speed), until wet and combined, about 1-2 minutes. Reduce the speed and add in the vanilla, milk, and the apple cider vinegar followed by the dry ingredients, mixing everything together until well combined and smooth, about 1-2 minutes. NOTE: DO NOT over-mix!

ASSEMBLE + BAKE:

Pour the cake batter into prepared pan atop the topping mixture, spreading everything around for a perfect evenness.
Bake for 30-35 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.

REMOVE + COOL:

Once done, remove the cake from the oven and let cool for about 10-15 minutes before carefully lifting it from the pan and unto a serving platter or plate.
Slice and enjoy it warm with your favorite scoop of ice cream or by itself.
Bon Appetit!

Notes

STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.

Nutrition