caramel apple upside-down cake

How To Make caramel apple upside-down cake

• 
  Step 1
  Butter a standard sized fluted tube pan.
• 
  Step 2
  For caramel, in a saucepan on medium heat, heat sugar and corn syrup, stirring occasionally until it reaches an amber caramel color (10 minutes). Make sure not to cook the caramel on too high of a heat or it will get too thick.
• 
  Step 3
  Reduce heat to medium and add the 2 Tbsp butter and milk - this will splatter, BE CAREFUL. Stir until combined. Pour caramel about 1/2-3/4 inch deep in the tube pan. Reserve any other caramel for topping the cake. Let set for about 15 minutes.
• 
  Step 4
  Place sliced apples in a decorative pattern in the caramel at the bottom of the pan. Make sure to fill all cracks. Thicker slices work better than thin apple slices for this step.
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  Step 5
  For the cake, preheat oven to 350 degrees.
• 
  Step 6
  In a mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time until evenly combined.
• 
  Step 7
  In another bowl, combine flour, cinnamon, nutmeg, salt, powder, and baking soda. Whisk together.
• 
  Step 8
  Mix the yogurt, vanilla, and orange juice in another bowl.
• 
  Step 9
  Alternately add yogurt mixture and flour mixture in two batches to the butter, sugar, and eggs.
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  Step 10
  Finishing with the flour mixture.
• 
  Step 11
  Fold in chopped apples by hand.
• 
  Step 12
  Spread the cake mixture in the pan over the apples and caramel.
• 
  Step 13
  Bake at 350 degrees 45 minutes to one hour.
• 
  Step 14
  Cool completely. To unmold, set the cake in the bottom of a skillet with simmering water 3-5 minutes to soften the caramel. Invert onto plate.
• 
  Step 15
  Slice and serve with vanilla ice cream and remaining caramel sauce.
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