Autumn Apples Week {Day 5 ~ Loaded Caramel Apple Upside-Down Cake}

Day 5 of Autumn Apples Week! I really hope you’ve enjoyed this week! 

 

In case you've missed anything this week:

 ~ Day 1: Giveaway

 ~ Day 2: Almond Apple Bars

 ~ Day 3: Pie Crust Chips & Apple Salsa + Link-up

 ~ Day 4: Apple Pie Ice Cream

I know it’s a week about apples, but I had to find a way to incorporate chocolate – one of my other favorite Fall foods! This cake recipe is a rich coffee cake and would be fantastic with your favorite Fall drink. And it’s been officially endorsed by the staff at my son’s school! I took the cake there since I was volunteering and it was completely gone before the end of the day and raved about by all.

 

Loaded Caramel Apple Upside-Down Cake

adapted from Cooking Light

½ cup + 2 tablespoons caramel sauce {I used homemade – y.u.m.}

1 Granny Smith apple, cored, peeled, and thinly sliced

1 ½ cups unbleached flour

2/3 cup brown sugar, packed

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup buttermilk

½ teaspoon baking soda

¾ cup coconut oil, melted {can use vegetable oil}

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 tablespoon mini chocolate chips

¼ cup pecans, toasted and finely chopped

Chocolate drizzle {melted chocolate chips}

Preheat oven to 350. Spray cooking spray in 8-inch square or round pan. Pour caramel onto bottom of pan. Arrange apple slices over caramel, overlapping slightly as needed.

In large bowl, combine flour, brown sugar, cinnamon, and salt. Stir with whisk until well-combined. In medium bowl, combine buttermilk and baking soda. Stir with whisk. Stir in oil, vanilla, and eggs. Add buttermilk mixture to flour mixture. Stir together just until blended. Pour batter over apple slices in pan.

Bake at 350 for 30 minutes or until pick inserted comes out clean. Remove from oven and place on wire rack. Cool in pan for 10 minutes. Put an upside down plate on top of cake pan. Carefully invert cake onto plate. Sprinkle mini chocolate chips over top of cake. Sprinkle chopped pecans evenly over top. Drizzle melted chocolate as desired. Drizzle 2 tablespoons of caramel sauce on top. Serve warm or at room temp.

Notes:

• If you use a square pan, this recipe should work fine. If you use a round cake pan like me, then be warned of oozing caramel that smokes on the bottom of your oven! Either use a little less caramel {but who would want that??} when using a round pan or put a cookie sheet or foil on the rack below and expect a little smoke.
• I didn’t use all the apple slices from 1 apple – just fit what you can. 
• I use the kind of coconut oil that does not have a coconut flavor {from Tropical Traditions – not an affiliate}, but I think that the kind with a coconut flavor would be delicious in this cake too.
• For the chocolate drizzle, I melted a small handful of semi-sweet chocolate chips in the microwave 1 minute, stirred until smooth, filled a small plastic baggie, snipped off a corner, and then drizzled.

 

I do wish I could hand you a piece of cake right now! But how about a giveaway instead? We've been celebrating Autumn all week, so I'd love for one of you to win a copy of this lovely Kindle book: Autumn Bliss. {Did you know that you don't need a Kindle for Kindle books? You can download a free app to your computer or phone.}It's a wonderful book filled with Scriptures, ideas for celebrating Autumn with your kids, party ideas, and lots of cozy recipes {including a muffin recipe from me!}.

**Giveaway Closed.** To enter, just leave a comment telling me about one of your favorite Autumn activities! That's it! Giveaway is open to U.S. and Canadian residents 18 and older. One winner will be chosen randomly from comments and notified by e-mail. Giveaway is open through end of day on Sunday 9/29.

Thanks so much for joining me for Autumn Apples Week! I really hope you had fun and found a new recipe to try!

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

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Have a blessed day friends!