Comments on: Caramel Apple Upside Down Cake

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Wed, 30 Oct 2024 22:25:56 +0000

In reply to Katie. Hi Katie, If you have a 9″ spring form pan, it should be fine.

By: Katie

Katie — Wed, 30 Oct 2024 22:20:23 +0000

could you use a spring form pan?

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Mon, 28 Oct 2024 23:39:05 +0000

In reply to Joann. Hi Joann! For larger servings, you can try doubling it and baking in a 9×13 inch pan. We are unsure of the bake time needed but let us know if you give it a try!

By: Joann

Joann — Mon, 28 Oct 2024 22:45:57 +0000

Your recipe looks absolutely delicious but I’m wondering if it will be sufficient for nine adult servings. I know it says serves 8 to 10 but when I look at my pie pan, it looks like the pieces would be very thin. Have you ever tried doubling it and putting in a 9 x 13 pan?

By: Kathleen Allen

Kathleen Allen — Mon, 28 Oct 2024 20:15:01 +0000

Hi Sally: Your raves and reviews were so good I had to make this cake. We are fortunate here in Bucks Co., Pa. to have Empire apples. They are a cross between a Delicious and a Macintosh apple, perfect for eating and baking. Plus if you keep the skins on when making applesauce, you get the most beautiful pink color, and not a drop of sugar is needed. I baked this cake for 55 minutes in my Wolf toaster oven. It turned out perfectly. I just had a warm piece and it is everything you said it would be–gorgeous and very delicious. Thanks for another great recipe! Kathy

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Mon, 28 Oct 2024 18:55:59 +0000

In reply to Diana Garver. Hi Diana! Try cooking the butter and sugar together in step 2 for a little longer to allow the brown sugar to melt. That should help for next time! So glad it was a hit.

By: Diana Garver

Diana Garver — Mon, 28 Oct 2024 17:54:41 +0000

Just made this recipe for the first time for Sunday family dinner. Flavor was wonderful. It was a hit. My caramel had a slightly grainy texture. Any ideas of what went wrong? I’d love to get the smooth texture as in Sally’s photos.
Thankyou!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 28 Oct 2024 12:18:54 +0000

In reply to Diane. Hi Diane, we wouldn't recommend doubling the caramel sauce in the cake, but it would be delicious served with caramel sauce drizzled on the baked slices.