Roasted Cinnamon and Rum Caramel Apple Upside Down Cake

New Recipe. Did you see my pic on Instagram? Do you follow me yet? Well you should. But a warning: I post tons and tons of food pics. I am not responsible for your weight gain.

Yum. This cake literally left me speechless. I am so happy with the end result. And it’s starting to smell and taste like fall around my house. How about yours?

Roasted Cinnamon and Rum Caramel Apple Upside Down Cake

2 medium Granny Smith apples, cored and sliced

1/2 cup butter

1 cup brown sugar

Pinch of roasted cinnamon

1 tsp. rum extract or dark rum

Pinch  of salt

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tbsp. vanilla extract

1 cup sugar

1 cup milk

2 eggs

1 tsp. roasted cinnamon

In you 9″ round cake pan, melt the butter, add the brown sugar, rum, pinch of salt. Then gently mix together. Top with sliced apples (I leave the peels on- but you can take them off if you’d like) in a pretty arrangement (see photo) until all apples are placed. Then in a medium mixing bowl, combine the flour, baking soda and powder, and stir to combine.

Then add the wet ingredients, vanilla, sugar, milk, eggs, and roasted cinnamon. Stir until just combined. Do not over mix the batter. Pour batter on top of the sliced apple and caramel mixture. Place in the oven preheated at 350 degrees and bake for 35-40 minutes, until knife comes out clean when stuck in the top of the cake.

Remove from the oven and cool for 10 minutes. Then carefully, flip cake onto your serving plate…. channeling Julia Child all the way. If any apples stick, just simply put them back into place and serve warm (my favorite way), with a scoop of ice cream for sweetness.

Look at how much cake has the rum caramel soaked in! Perfect ratio of cake to topping. Happy Baking!