Spiced Apple Upside Down Cake with Bourbon Caramel Glaze

a fork taking a bite from apple upside down cake

Spiced Apple Upside Down Cake with Bourbon Caramel Glaze

Celebrate fall flavors and cooler temperatures by baking a Spiced Apple Upside Down Cake with Bourbon Caramel Glaze! Apple-filled and bursting with cinnamon, ginger and allspice, this boozy cake is sure to be loved when served to family, friends or guests. Perfect for a dinner party, a holiday shindig or even the showstopping Thanksgiving dessert, this Spiced Apple Upside Down Cake with Bourbon Caramel Glaze is a cake the whole family can love.

Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings bundt cake

Calories 256kcal

Ingredients

Topping

4 tablespoons unsalted butter
½ cup dark brown sugar
2 oz. bourbon
A pinch of kosher salt
1 apple thinly sliced

Apple Cake

4 tablespoons unsalted butter melted
1 cup unsweetened applesauce
¾ cup granulated sugar
3 eggs
1 tablespoon pure vanilla extract
1 oz. bourbon
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground allspice
1 apple diced into ½” cubes (about 1 cup)

Instructions

Make the Topping

Spray a bundt pan with nonstick cooking spray, and set aside.
Heat a nonstick skillet over medium-heat on the stovetop.
Melt the butter, then add the brown sugar. Sprinkle in a pinch of salt, too.
When the brown sugar begins to bubble, add the bourbon.
Stir constantly until the bourbon has cooked off, then remove from the heat.
Pour the topping into the prepared bundt pan. Arrange the apple slices in a pattern you’d like for the top of the cake. (There does not have to be any rhyme or reason, so have fun with this!)
Set aside.

Make the Apple Cake

Preheat the oven to 350°F.
In a large glass bowl, melt the butter in the microwave.
When the butter is melted, add the applesauce to the mixture. Whisk together until smooth and combined.
Pour in the sugar, and whisk until combined.
Add the eggs, vanilla and bourbon, whisking until smooth.
In another glass bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.
Slowly add the dry ingredients to the wet ingredients, stirring until smooth and combined. The batter will be thick, so use a rubber spatula or a wooden spoon to mix at this point.
Toss in the ½” diced apples, and stir until mixed into the batter.
When the batter is complete, pour onto the prepared topping in the bundt pan.
Smooth out the batter until it's evenly distributed in the pan.
Place the pan in the oven, and bake for 50-55 minutes, or until an inserted toothpick comes out clean. The cake will be a dark golden brown color.
When the cake has baked through, remove from the oven, and let sit for 5 minutes.
Place a heatproof cake plate on top of the bundt pan, and carefully flip the cake to remove it from the pan. Some of the apples may have gone astray, so you can rearrange them.
Let the cake cool before serving.
Sprinkle with powdered sugar, then serve and enjoy!

Notes

Adapted from my Praline Pumpkin Upside Down Cake recipe.

Please note total time does NOT include the amount of time it will take the cake to cool off.

How to store: When the cake is completely cooled, cover its plate with a glass top or plastic wrap and refrigerate for up to 3 days.

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