Good things come to those who wait.
Think about it. Good things usually don’t happen in a moment.
They take time to evolve; to become beautiful. Sometimes even to reach their potential.
A good crock pot black bean soup takes about two days.  Perfect apple pies take about 3 hours from start to finish.  Some nights my hair may take an hour. Summer tomatoes take three months. The best friendships develop over years. Careers build over lifetimes.
Waiting can be good.
Love, however, doesn’t require a certain time frame. It can happen in moments, develop over months, and mature over years.
You don’t have to wait or even look for love, it just finds you.
Good news friends. I think it found me, in only an hour in fact!  That’s the time it took for magic to happen.
Fall in love with…
Upside-Down Salted Caramel Apple Pecan Cake.
It’ll grab your heart. Â Happy Fall & Happy Baking.
Upside-Down Salted Caramel Apple Pecan Cake
Ingredients
- 3 medium Honeycrisp Apples, peeled and thinly sliced
- 1 1/2 cups all purpose flour
- 1/2 cup salted butter, softened
- 1/3 cup of chopped pecans
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 eggs
- 1/2 cup of milk of choice (almond, skim, etc)
- 2 tablespoons sour cream
- 1 1/4 teaspoon vanilla
- 3/4 teaspoon of cinnamon
- Pinch of nutmeg
- Brown sugar for dusting
- Coarse Sea Salt for sprinkling
- For Salted Caramel:
- 1/2 cup of unsalted butter (1 stick)
- 3/4 cup of packed dark brown sugar
- 1/2 teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray.
- Peel and thinly slice apples, set aside.
- For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 cup of dark brown sugar and stir until bubbling. Add 1/2 teaspoon of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans.
- For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside.
- In medium bowl beat 1/2 cup of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes.
- Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined.
- Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter.
- Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt.
- Let the cake cool for an additional 10 minutes. Serve warm with vanilla bean ice cream.
I made this cake for a church function and it did not turn out. it was not cooked properly and very heavy. I used an 8 inch round pan as I didn’t have a 9 inch round like in the photo of the cake. I notice only 1/2 cup milk called for in the recipe. could this be a misprint?
Hi, Adele. Sorry to hear that! It’s possible the smaller cake pan affected the texture, as the cake would be thicker. Did the batter feel really thick, too?
This recipe has the most delicious cake mix that I have ever tasted. The only thing I changed and used in cake mix part was 1/4 cup unsweetened heavy cream and 1/4 cup almond milk. Everything else, I followed the recipe. My family and I really enjoyed this cake. My family and I are stuck at home right now, during covid19 pandemic. And this cake has brought smiles and happiness to us, Thank you.
I’m so glad you all love this one! The perfect treat during this time.
I am planning to make this for our thanksgiving dinner and my question is whether it is still good at room temp if I make it in the morning on the day or should I leave it in the pan and throw it back in the oven to warm just before serving. Any comments? Thanks
It’s wonderful at room temperature. It’s best if you flip it and do not leave it in the pan — just follow the instructions and you should be golden!
Was hoping to make this recipe gluten free. Any recommendations on the best flour to replace the all purpose with?
Try Bob’s Red Mill 1:1 all purpose gluten free flour.
Could you use almond flour to replace the all purpose flour?
Does this recipe freeze well? And, if so, for how long?
Did you make it, Angie?
Just made this….it is in the oven and, so far (cause I haven't burned it yet), it smells delicious!
What is nutments? Did you mean nutmeg? 🙂
Looks so good! Can't wait to try it!
This is the 3rd recipe of Monique’s I’ve made in the past 2 weeks (I am a little obsessed now with your recipes). I tried this yesterday to bring to a party and it turned out great for my first ever upside-down cake. The “cake” part itself is so full of flavor it is ridiculously delicious and perfect on these fall days! The vanilla bean ice cream that went with it truly made this desert perfection! Keep the recipes coming, you have quite a talent!
In the process of preparing now, very excited to serve to the family, & to myself….thank you!!
In the process of preparing now, very excited to serve to the family, & to myself….thank you!!
can't wait to try this………..bought pumpkins and mums today…this will go with it perfectly!
How much pecans?
1/3 cup, sorry about that Kelli I've fixed it now!
Wooooo! That’s all I’m gonna say! 😉
This looks great!
Thanks Alison! It’s really delicious.