Introduction

This Caramel Apple Upside Down Cake is a delightful twist on a classic favorite, combining tender cake with warm caramelized apples. Perfect for cozy gatherings or an indulgent dessert, it’s sure to impress with its beautiful presentation and comforting flavors.

A round cake on a white plate with a thick bottom layer of golden brown crumb texture. On top is a sticky dark amber caramel layer that drips over the sides. Arranged on this caramel layer are thin, curved slices of yellowish-brown apples spread evenly in a circular pattern. Scattered small chopped nuts are mixed in with the caramel and apples, adding a crunchy texture. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp unsalted butter
½ cup brown sugar
2–3 apples, peeled, cored, and sliced (Honeycrisp or Granny Smith)
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or plain yogurt
¼ cup milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish to prepare for the cake.
Step 2: Make the caramel topping by melting 3 tbsp butter and ½ cup brown sugar in a small saucepan over medium heat until bubbly and smooth, about 2–3 minutes. Pour the caramel into the bottom of the prepared pan and arrange the apple slices on top in a circular pattern.
Step 3: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar until fluffy.
Step 4: Beat in the eggs one at a time, then mix in the vanilla extract. Add the sour cream (or yogurt) and milk, mixing until combined. Gently fold the dry ingredients into the wet mixture until just blended.
Step 5: Spread the batter evenly over the arranged apples in the pan, being careful not to disturb the fruit placement.
Step 6: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10–15 minutes before carefully inverting it onto a serving plate.
Step 7: Serve warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgent treat.

Tips & Variations

Use tart apples like Granny Smith for a nice balance to the sweet caramel.
For extra flavor, add a splash of brandy or apple cider to the batter.
Swap sour cream with Greek yogurt for a tangier taste and healthier option.
Make mini versions using muffin tins for individual servings.

Storage

Store any leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave for 15–20 seconds or in a warm oven to enjoy that fresh-baked feel.

How to Serve

A round upside-down cake with a golden brown textured base, topped with a glossy caramel layer that drips down the sides. The top layer features evenly arranged, thin apple slices with reddish edges, surrounded by small chopped nuts scattered across the caramel. The cake sits on a simple white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this cake?

Yes, you can use any firm apples suitable for baking. Tart varieties like Granny Smith hold their shape well, while sweeter apples like Honeycrisp add natural sweetness.

How do I prevent the cake from sticking to the pan when flipping?

Grease the pan thoroughly with butter and brown sugar before adding the caramel. Also, allow the cake to cool slightly after baking so the caramel firms up, making it easier to invert the cake cleanly.

Caramel Apple Upside Down Cake Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This Caramel Apple Upside Down Cake is a delightful dessert featuring tender apple slices caramelized with brown sugar and butter, baked under a moist, spiced cake batter. With warm cinnamon and nutmeg flavors, it’s perfect served warm with whipped cream or vanilla ice cream for a cozy treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Caramel Topping

3 tbsp unsalted butter
½ cup brown sugar
2–3 apples, peeled, cored, and sliced (Honeycrisp or Granny Smith)

Cake Batter

1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or plain yogurt
¼ cup milk

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a deep pie dish thoroughly to prevent sticking.
Make the Caramel Topping: In a small saucepan, melt 3 tablespoons of unsalted butter with ½ cup brown sugar over medium heat. Stir continuously until the mixture is bubbly and smooth, about 2–3 minutes. Immediately pour this caramel into the bottom of the prepared pan. Arrange the peeled, cored, and sliced apples on top of the caramel in a circular pattern for an attractive presentation.
Mix Dry Ingredients: In a medium mixing bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until well combined.
Cream Butter and Sugars: In a separate large bowl, beat together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light, fluffy, and well combined.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract, mixing well after each addition.
Incorporate Wet Ingredients: Mix in ½ cup sour cream or plain yogurt, then add ¼ cup milk and stir until incorporated.
Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix the batter.
Assemble and Bake: Spread the batter evenly over the arranged apples and caramel in the pan. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Invert: Allow the cake to cool in the pan for 10–15 minutes. Then, carefully invert the cake onto a serving plate so the caramelized apples are on top.
Serve: Serve warm, optionally with whipped cream or vanilla ice cream for an indulgent finish.

Notes

Choose firmer apple varieties like Honeycrisp or Granny Smith to hold their shape during baking.
If sour cream is unavailable, plain yogurt works well as a substitute to keep the cake moist.
Make sure to grease your pan well to easily invert the cake without sticking.
For extra flavor, consider adding a splash of apple brandy or rum in the batter.
This cake is best enjoyed the day it’s made, but can be stored covered at room temperature for up to 2 days.

Keywords: caramel apple cake, upside down cake, apple dessert, fall dessert, spiced cake, caramel topping