CURRENTLY READING

Gluten Free Caramel Apple Upside Down Cake

Is there really anything better than a caramel covered slice of cake? I think not. This Gluten Free Caramel Apple Upside Down Cake is sure to knock the fall-themed socks right off of your feet!

{{ The recipe and post for this Gluten Free Caramel Apple Upside Down Cake was made in partnership with Premier Protein. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

A weathered wooden table top has another wood board laid across it. On top of the wood board is a vintage blue and white plate with a Caramel Apple Upside Down Cake on top. There is a small sauce spot with a wooden handle that has caramel inside of it. There are white dessert plates and silver forks on the table as well as linen napkins.

My 40th birthday is next week and THIS is my birthday cake! It’s definitely not a traditional cake, but to be honest this type of cake is more my speed. This Caramel Apple Upside Down Cake is rustic but refined at the same time. I find that it’s best paired with a hot cup of tea or coffee and it somehow imparts instant cozy vibes every time I eat a slice. 

This birthday is a B-I-G one, and I would be lying if I said I wasn’t slightly freaked out about the fact that it is looming, but just knowing that I have another slice of this cake in my near future makes the count down to this birthday bearable. I hardly can believe that 40 years of my life has flown by…where the heck did they go? Seriously?! Also, can someone please tell me why I still feel like I’m 18 in my mind? Getting old is weird…

A golden colored round cake sits on a plate that is on top of a weathered wood board. There is a woman in a grey thermal shirt with a linen apron tied around her waist that is pouring hot caramel from a red saucepan over the top of the cake. The caramel is starting to drip down the sides of the cake onto the plate.

You want to know what’s NOT weird? Making your own homemade caramel sauce! 

Look, no one wants to get older, look back, and say they wished they had tried new, exciting things. Maybe making caramel will change your life, maybe it won’t, but I can tell you it’s a delicious skill worth mastering at some point. I learned how to make caramel sauce a few years ago and its such a simple process now that it hardly feels like a recipe at all. Only 5 simple ingredients and a few minutes stand between you and this velvety caramel sauce, lets talk about it. 

Simple small batch caramel sauce
1/2 cup sugar
1/4 cup water
1/4 teaspoon coarse kosher salt
1/4 cup heavy whipping cream, warmed
2 tablespoons unsalted butter

In a small saucepan, heat the sugar, water, and salt over high heat, gently swirling the pan to combine, do not stir.  Cook until golden brown, 5-7 minutes. Remove from the heat and carefully stir in the warm cream and butter.

Here’s a few caramel sauce making tips for you: 

  1. Resist the urge to stir the caramel and water together in the beginning stages of making this caramel sauce! You can gently swirl the pan as the liquid is bubbling away, but don’t stir. Stirring in the initial stages of cooking sugar can cause it to crystallize and you wouldn’t want that
  2. Don’t forget to take the pan off of the heat before you add the butter and cream as they will cause the caramel to bubble and swell up. Trust me, no one wants together burned or to be stuck  cleaning up caramel sauce from countertops.

a woman in a grey shirt and tan, linen apron is pouring caramel sauce onto a cake from a small red saucepan. There is a bottle of Premier Protein Vanilla Shake on th eatable in front of the cake.

While this cake is definitely a sweet treat, I couldn’t resist adding in a little boost of protein by substituting the buttermilk I would normally use for Premier Protein’s Vanilla Protein Shake.  I feel good knowing that while I may be indulging in cake, I’m actually giving myself a healthy protein boost at the same time! Plus, I love the fact that Premier has introduced new Earth First packaging for their products. This new packaging represents their ongoing commitment to reduce their environmental footprint and introduce more sustainable packaging for their customers. I just love a brand with a conscious…don’t you? 

Close up of one half of a caramel apple upside down cake. The cake is on a vintage blue and white plate. The plate is on a weathered wooden table top. There is also a linen napkin and a vintage metal cake server on the table

If you’ve made this Gluten Free Caramel Apple Upside Down Cake or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

Print
A weathered wooden table top has another wood board laid across it. On top of the wood board is a vintage blue and white plate with a Caramel Apple Upside Down Cake on top. There is a small sauce spot with a wooden handle that has caramel inside of it. There are white dessert plates and silver forks on the table as well as linen napkins.

Gluten Free Caramel Apple Upside Down Cake

  • Author: This Mess Is Ours
  • Prep Time: 20 minutes
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: Gluten Free

Description

This easy to make cake is great served with a casual cup of coffee, but it’s also impressive enough to serve at a holiday celebration! You may have a bit of caramel sauce leftover after topping the cake. for a fast and easy topping for ice cream. 


Ingredients

For the cake: 

Coconut oil spray for greasing pan

1 1/4 cups gluten free all purpose flour, plus more for dusting pan, divided

1/2 cup plus 2 tablespoons unsalted butter, softened and divided 

1/4 cup firmly packed dark brown sugar

1 apple sliced into thin rounds, seeds removed

1 cup granulated sugar

3 large eggs

1/4 cup apple sauce, preferably homemade

1 teaspoon vanilla extract

1/4 cup finely ground almond flour

2 1/4 teaspoons baking powder

1/4 teaspoon coarse kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground gingersnap seasoning, or ground ginger 

1/2 cup Premier Protein Vanilla Protein Shake

For the caramel sauce:

1/2 cup sugar

1/4 cup water

1/4 teaspoon coarse kosher salt

1/4 cup heavy whipping cream, warmed

2 tablespoons unsalted butter


Instructions

Bake the cake:

Preheat the oven to 350°F. Spray an 8-inch round cake pan with coconut oil spray and sprinkle the sides with gluten free flour. Tap out any excess flour then line the bottom of the pan with parchment paper. 

Place 2 tablespoons butter into the prepared pan, then place the pan in the oven until the butter is melted. Sprinkle brown sugar in an even layer over the melted butter then arrange the apple slices in a ring around the outside edge of the pan with the slices slightly overlapping each other.

In a large mixing bowl, beat the granulated sugar and the remaining 1/2 cup butter with a mixer at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and the applesauce. Set aside.

In a separate bowl whisk together the remaining 1 1/4 cups gluten free all purpose flour, almond flour, baking powder, salt, cinnamon, nutmeg, and gingersnap seasoning (or ground ginger).

With the mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the Premier Protein Vanilla Protein Shake, beginning and ending with the flour mixture, beating until just combined after each addition. Pour the batter over the apple slices, smoothing the top with an offset spatula. gently tap the pan on the counter to release any air bubbles from the batter.

Bake for 35-40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Run a knife around the edges of the cake to loosen then invert the cake onto a serving platter and gently remove the pan. 

Make the caramel sauce: 

In a small saucepan, heat the sugar, water, and salt over high heat, gently swirling the pan to combine.  Cook until golden brown, 5-7 minutes. Remove from the heat and carefully stir in the warm cream and butter. Drizzle the desired amount of caramel over the prepared cake. 

If you have any leftover caramel, transfer to a heatproof bowl, and let cool. Refrigerate in an airtight container for up to 2 days. When ready to use, heat the caramel in the microwave in 15 second intervals until pourable. 


Notes

If you do not have any Premier Protein Vanilla Protein Shake on hand you can also make this cake with buttermilk. 

Leave a Reply

Your email address will not be published. Required fields are marked *

POPULAR POSTS

SPONSORS

ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.