The scent of caramelized apples always takes me back to autumn evenings spent with my family. There’s something so comforting about the warm, sweet aroma filling the kitchen, especially when it culminates in a slice of Caramel Apple Upside Down Cake.
This recipe is my ode to those memories, a delightful mix of tender apples, rich caramel, and a perfectly moist cake, ready in about an hour!
Table of Contents
Why You’ll Love This Caramel Apple Upside Down Cake
- Easy to Make: I’ve streamlined the process so you can enjoy a show-stopping dessert without spending hours in the kitchen.
- Incredible Flavor: The combination of sweet caramel, tart apples, and warm spices creates a flavor explosion in every bite, with hints of cinnamon dancing on your tongue.
- Guaranteed Moistness: My recipe ensures a perfectly moist cake every time, thanks to a few key techniques that I’ll share.
- Versatile: Whether you use light or dark brown sugar for the caramel base, the results will be amazing.
Tools You Need
- 9×2 inch pie dish or round cake pan: The 2-inch depth is important to prevent overflow. I personally use a pie dish that’s 1.8 inches deep, and it works beautifully.
- Small saucepan: This is essential for melting the butter and brown sugar together for the caramel base.
- Apple corer/slicer: This will make quick work of prepping your apples, ensuring even slices that bake evenly.
- Handheld or stand mixer: For creaming the butter and sugar together for the cake batter, ensuring a light and fluffy texture.
Ingredients for Caramel Apple Upside Down Cake
- 6 Tablespoons (85g) unsalted butter: This adds richness and flavor to the caramel topping.
- 1/2 cup (100g) packed light or dark brown sugar: This sweetens the caramel and gives it a deep, molasses-like flavor.
- 1/4 teaspoon ground cinnamon: A touch of cinnamon enhances the warm, comforting flavors of the caramel and apples.
- 1/4 teaspoon pure vanilla extract: Vanilla extract adds depth and complexity to the caramel.
- 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)\*: Apples provide the star flavor and texture contrast to the cake.
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled): This forms the base of the cake, providing structure.
- 1 and 1/2 teaspoons baking powder: Baking powder helps the cake rise, creating a light and airy texture.
- 1 and 1/2 teaspoons ground cinnamon: Cinnamon adds warmth and spice to the cake batter.
- 1/4 teaspoon ground nutmeg: Nutmeg complements the cinnamon, adding another layer of warm spice.
- 1/2 teaspoon salt: Salt enhances the sweetness of the cake and balances the flavors.
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature: Softened butter ensures a smooth and creamy cake batter.
- 1/2 cup (100g) granulated sugar: This adds sweetness and helps to create a tender cake.
- 1/2 cup (100g) packed light or dark brown sugar: Brown sugar adds moisture and a caramel-like flavor to the cake.
- 2 large eggs, at room temperature: Eggs bind the ingredients together and add richness to the cake.
- 1 teaspoon pure vanilla extract: Vanilla extract enhances the flavor of the cake.
- 6 Tablespoons (90ml) whole milk, at room temperature\*: Milk adds moisture to the cake, creating a tender crumb.
Apple Variety Deep Dive
Choosing the right apple can make all the difference in your Caramel Apple Upside Down Cake! Here’s a breakdown of some popular varieties:
| Apple Variety | Flavor Profile | Texture After Baking | Best For… |
|---|---|---|---|
| Honeycrisp | Sweet-tart | Firm | Maintaining shape and a bit of bite in the finished cake |
| Granny Smith | Tart | Softens | A tangy counterpoint to the sweet caramel |
| Fuji | Sweet | Softens | A very sweet and tender cake |
Different Caramel Variations
Want to take your Caramel Apple Upside Down Cake to the next level? Try these caramel variations!
| Caramel Type | Key Ingredients | Flavor Profile |
|---|---|---|
| Salted Caramel | Butter, brown sugar, cream, salt | Sweet and salty, complex |
| Bourbon Caramel | Butter, brown sugar, cream, bourbon | Rich, boozy, and slightly oaky |
| Brown Butter Caramel | Browned butter, brown sugar, cream | Nutty, toasty, and intensely flavorful |
Step-by-Step Instructions for Caramel Apple Upside Down Cake
- Preheat oven to 350°F (177°C).
- Combine 6 Tablespoons (85g) unsalted butter and 1/2 cup (100g) packed light or dark brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the 1/4 teaspoon ground cinnamon and 1/4 teaspoon pure vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep.
I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the 2 medium apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement. - Whisk the 1 and 1/2 cups (188g) all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 1/2 cup (8 Tbsp; 113g) softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add both 1/2 cup (100g) granulated sugar and 1/2 cup (100g) packed light or dark brown sugar and beat on high speed until creamed together, about 1 minute.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the 2 large eggs and 1 teaspoon pure vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients.
Turn the mixer onto low speed and as the mixer runs, slowly pour in the 6 Tablespoons (90ml) whole milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. - Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
- Bake for 40–46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean, a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides, that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.
Serving Suggestions
This Caramel Apple Upside Down Cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a drizzle of extra caramel sauce. A dollop of whipped cream also adds a lovely touch. I personally enjoy it with a cup of hot coffee or tea!
Additionally, if you are a fan of baking with apples, then you might enjoy this recipe for The Irresistible Apple Spice Cake Using Box Cake.
Make-Ahead and Storage Instructions
You can make the caramel apple topping a day in advance and store it in the refrigerator. When you’re ready to bake, simply pour the topping into the pan and proceed with the recipe.
For leftovers, cover the slices and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw at room temperature before serving.
If you need more ideas for bakes and sweets, check out our recipe category.
Expert Tips for the Best Caramel Apple Upside Down Cake
- Create Intricate Apple Patterns: Take your cake to the next level by arranging the apple slices in a decorative pattern.
- Add a Glaze: For an extra touch of sweetness, brush the finished cake with a simple glaze made from powdered sugar and milk.
- Prevent a Soggy Cake Bottom: Make sure to arrange the apple slices tightly together to prevent the cake batter from seeping through and creating a soggy bottom.
Troubleshooting Common Problems
| Problem | Solution |
|---|---|
| Soggy Cake | Ensure apples are sliced thinly and arranged tightly. Avoid over-mixing the batter. |
| Apples Sticking to Pan | Use an ungreased pan. The caramel should provide enough lubrication. |
| Uneven Baking | Rotate the cake halfway through baking. Tent with foil if the top is browning too quickly. |
| Burnt Caramel | Reduce heat slightly when making the caramel. Watch it carefully and remove from heat as soon as it thickens. |
| Cake Sticks After Baking | Cool the cake for only 15 minutes before inverting. Running a thin knife around the edges can also help. |
Dietary Modifications
To lower the sugar content, I recommend reducing the amount of granulated sugar by 1/4 cup. You can also substitute unsweetened applesauce for half of the butter in the cake batter to reduce the fat content.
For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute the butter with a vegan butter alternative and use almond milk instead of whole milk.
FAQs about Caramel Apple Upside Down Cake
Can I use a different type of sugar?
Yes, you can use coconut sugar or maple syrup as a substitute for granulated or brown sugar, but keep in mind that this may alter the flavor and texture of the cake.
Can I add nuts to the cake?
Absolutely! Chopped walnuts or pecans would be a delicious addition.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
Conclusion
This Caramel Apple Upside Down Cake is more than just a dessert; it’s a slice of comfort, a taste of nostalgia, and a celebration of simple pleasures. I truly hope you’ll give this recipe a try, and I can’t wait to hear about your experience!
Please leave a comment below sharing your thoughts, asking any questions you may have, or even sharing photos of your own Caramel Apple Upside Down Cakes. Happy baking!
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Caramel Apple Upside Down Cake Recipe
There’s something so comforting about the warm, sweet aroma filling the kitchen, especially when it culminates in a slice of Caramel Apple Upside Down Cake. This recipe is my ode to those memories, a delightful mix of tender apples, rich caramel, and a perfectly moist cake, ready in about an hour!
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C).
- Combine 6 Tablespoons (85g) unsalted butter and 1/2 cup (100g) packed light or dark brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the 1/4 teaspoon ground cinnamon and 1/4 teaspoon pure vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the 2 medium apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
- Whisk the 1 and 1/2 cups (188g) all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 1/2 cup (8 Tbsp; 113g) softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add both 1/2 cup (100g) granulated sugar and 1/2 cup (100g) packed light or dark brown sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the 2 large eggs and 1 teaspoon pure vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the 6 Tablespoons (90ml) whole milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
- Bake for 40–46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.
Notes
You can make the caramel apple topping a day in advance and store it in the refrigerator. When you’re ready to bake, simply pour the topping into the pan and proceed with the recipe. For leftovers, cover the slices and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw at room temperature before serving.
