Name: Caramel Apple Upside-Down Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 tbsp Unsalted Butter; ½ cup Brown Sugar; 2–3 Apples, peeled, cored, and sliced (preferably mix of Honeycrisp and Granny Smith); 1½ cups All-Purpose Flour; 1½ tsp Baking Powder; ½ tsp Baking Soda; ½ tsp Salt; 1 tsp Ground Cinnamon; ¼ tsp Ground Nutmeg; ½ cup Unsalted Butter, softened; ½ cup Brown Sugar; ¼ cup Granulated Sugar; 2 Large Eggs, room temperature; 1 tsp Vanilla Extract; ½ cup Sour Cream or Plain Yogurt; ¼ cup Milk (whole milk preferred)

Introduction

Caramel Apple Upside-Down Cake is a cozy fall dessert that combines tender cake with buttery caramel-coated apples. This easy yet impressive treat fills your kitchen with warm spices and is perfect for sharing with friends and family. Prepare to impress with a beautiful cake that tastes like it took all day to make—but didn’t.

A single-layer round cake stands on a white cake stand with caramel sauce dripping down its golden brown, slightly crumbly sides. The top layer is covered with a glossy caramel glaze that seeps over the edges, holding thinly sliced light yellow and light brown apple pieces arranged in a fan shape. Small pieces of chopped nuts are scattered generously over the caramel and apples, adding texture and depth. The white marbled surface beneath the cake stand complements the warm colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp Unsalted Butter (for caramel)

½ cup Brown Sugar (for caramel)

2–3 Apples, peeled, cored, and sliced

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 oven-safe skillet well. For extra assurance, place a parchment paper circle on the bottom after greasing.

Step 2: In a small saucepan over medium heat, melt 3 tablespoons of butter with ½ cup brown sugar, stirring constantly for 2-3 minutes until bubbly and smooth. Pour this caramel mixture into the prepared pan and tilt to coat the bottom evenly.

Step 3: Arrange the peeled and sliced apples over the caramel in an overlapping circular pattern or scatter them artistically—whichever you prefer.

Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 5: Using a mixer or by hand, cream the softened butter with brown and granulated sugars on medium-high speed for 2-3 minutes until light and fluffy.

Step 6: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract, then add sour cream (or yogurt) and milk. It may look curdled — this is normal.

Step 7: On low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Stop when the flour disappears; a few streaks are okay. Gently fold with a spatula to ensure an even batter.

Step 8: Spoon the batter over the arranged apples and gently spread it to an even layer without disturbing the fruit. Bake for 40-45 minutes until the top is golden, springs back to touch, and a toothpick inserted in the center comes out clean.

Step 9: Cool the cake in the pan on a wire rack for 10-15 minutes. Then place a serving plate upside-down over the pan, use oven mitts, and carefully flip to reveal the caramel apple topping. Lift the pan away gently.

Tips & Variations

Add 2 tablespoons bourbon to the caramel after removing from heat for an adult twist.

Substitute pears for apples and mix 1 tablespoon fresh grated ginger into the batter for a bright flavor.

Sprinkle chopped pecans over caramel before adding apples for a praline crunch.

Make it vegan by using vegan butter, flax eggs, plant-based milk, and vegan yogurt.

Try making the entire cake in a 10-inch cast-iron skillet for rustic charm and less cleanup.

FAQs

My caramel topping stuck to the pan! What did I do wrong?

Most often, the cake was left to cool too long before flipping—stick to the 10-15 minute window. Also, ensure the pan sides are well greased and the bottom lined with parchment for easy release. If it sticks, gently warm the pan and drizzle any caramel remnants over the cake; it will still taste delicious.

Can I make this cake ahead of time?

Yes! You can assemble the cake and keep it covered in the fridge up to 24 hours before baking, adding a few extra minutes to baking time since it starts cold. Alternatively, bake it a day ahead, cool completely after flipping, and cover. Reheat before serving.