Caramel Apple Upside
Down Cake GF/DF

Topping Ingredients:
 

• 6 Tbsp unsalted dairy-free butter

• ½ cup packed brown sugar

• ¼ tsp ground cinnamon

• ¼ tsp pure vanilla extract

• 2 medium apples, peeled, cored, and sliced into ¼-inch slices (should amount to about 1 ½ to 2 cups apple slices)
   

Cake Ingredients:
 

• 1 ½ cups gluten-free 1-to-1 flour blend (spooned & leveled)

• 1 ½ tsp baking powder

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp salt

• ½ cup unsalted dairy-free butter, softened to room temperature

• ½ cup granuated sugar

• ½ cup packed brown sugar

• 2 large eggs, at room temperature

• 1 tsp pure vanilla extract

• 6 Tbsp dairy-free milk (such as oat milk), at room temperature

Directions:
 

Preheat oven to 350 degrees Fahrenheit.
 

Prepare the topping first by combining butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens.
 

Remove from heat. Whisk in the cinnamon and vanilla.
 

Pour into an ungreased 9x2-inch pie dish or round cake pan. (Make sure that the pan is 2 inches deep so that the cake will not overflow the pan as it bakes.)
 

Arrange the apple slices neatly on top of the topping, overlapping where necessary. Place the pan in the refrigerator as you prepare the cake batter. This will help to set the topping and arrangement of apples.
 

Next, make the cake batter by whisking the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
 

Using either a handheld or stand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up from the bottom with a rubber spatula as needed.
 

On high speed, beat in the eggs and vanilla until combined. Scrape down the sides and bottom again as needed.
 

Add the dry ingredients into the wet ingredients. With the mixer now on low speed, begin combining the dry ingredients into the wet ingredients. At the same time, slowly pour in the milk. Beat on low speed just until all the ingredients are combined. DO NOT over-mix. (The batter will be slightly thick. You may want to whisk the batter by hand to make sure there are no lumps at the bottom of the bowl.)
 

Remove the topping from the fridge. Pour and spread the cake batter evenly over the topping.

Bake for 20 minutes. Take the cake out of the oven and tent foil over the top of the cake. (This will prevent the over-browning.) Return the cake to the oven and continue to bake for an additional 20-25 minutes.
 

The cake will be done when a toothpick inserted into the center comes out mostly clean. (By the way, don’t be scared if the cake rises up and sticks to the foil. It will be served upside down, so it won’t mess it up.)
 

Cool the cake on a wire rack for only 15 minutes. Invert the cake onto a cake stand or serving plate. You may notice some of the juices running over the sides. That’s okay.
 

Cool the cake completely, at room temperature, before slicing and serving. The cake can be eaten warm, but it’s messy. Also, don’t speed up the cooling process by refrigerating the cake. If you do, the cake could become unpleasantly dense.
 

After serving, leftover slices can be stored in the refrigerator for up to 3 days or in the freezer up to 3 months. (If slices are frozen, thaw at room temperature before serving.)
 

Makes 8 to 10 servings.