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Caramel Apple Upside-Down Cake Recipe

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★★★★★

4.7 from 56 reviews

Caramel Apple Upside-Down Cake is a cozy, tender autumn dessert featuring buttery apples swimming in a homemade caramel sauce atop a spiced, moist cake. This easy-to-make cake delivers a stunning presentation when flipped, revealing glossy caramel-coated apples that create a warm, comforting centerpiece perfect for fall gatherings.

Ingredients

Scale

Caramel Apple Topping

  • 3 tbsp Unsalted Butter
  • ½ cup Brown Sugar
  • 2–3 Apples, peeled, cored, and sliced (preferably mix of Honeycrisp and Granny Smith)

Spiced Cake

  • 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)

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet thoroughly. Optionally line the bottom with parchment paper for easy release.
  2. Create the Caramel Topping: In a small saucepan over medium heat, melt 3 tbsp butter with ½ cup brown sugar, whisking constantly for 2–3 minutes until bubbly and smooth. Pour this caramel into the prepared pan and tilt to coat evenly.
  3. Arrange Apples: Place peeled, cored, and sliced apples over the caramel in an overlapping circular pattern or scatter them artistically. This will form the cake’s top once inverted.
  4. Whisk Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk well to distribute spices and leaveners evenly. Set aside.
  5. Cream Butter and Sugars: Using an electric mixer, beat the softened butter with brown and granulated sugars at medium-high speed for 2–3 minutes until light, pale, and fluffy, incorporating air for a tender cake.
  6. Add Wet Ingredients: Beat in eggs one at a time, fully incorporating each, then add vanilla extract. Mix in sour cream or yogurt and milk; batter may look slightly curdled, which is normal.
  7. Combine Batter: Gradually mix the dry ingredients into the wet on low speed until just combined. A few streaks are fine; avoid overmixing. Finish with a gentle fold by spatula to ensure even mixing.
  8. Assemble Cake: Spoon the batter over the arranged apples, gently spreading into an even layer without disturbing the apple arrangement. Use an offset spatula if available.
  9. Bake: Place pan in preheated oven and bake for 40-45 minutes until the top is golden brown, springs back when touched, and a toothpick inserted into the center (not touching apples) comes out clean.
  10. Cool and Flip: Let the cake cool in the pan on a wire rack for 10-15 minutes—this is critical to prevent sticking or breaking. Place a serving plate upside-down over the pan, then flip confidently using oven mitts. Gently lift the pan away to reveal the caramel apple top.
  11. Serve: Serve warm, ideally with a scoop of vanilla ice cream or whipped cream for the best flavor contrast and indulgent experience.

Notes

  • Use a mix of sweet Honeycrisp and tart Granny Smith apples for balanced flavor and texture.
  • Don’t overbake; the cake should be moist and tender with a golden top.
  • Timing the flip between 10-15 minutes of cooling is key to prevent sticking or breaking.
  • For vegan version, substitute vegan butter, use flax eggs, vegan yogurt, and plant-based milk.
  • Leftovers taste better the next day; store covered at room temperature and reheat gently.
  • Variations include adding bourbon to caramel, swapping pears for apples with fresh ginger, or adding chopped pecans for praline texture.
  • Use a well-seasoned cast iron skillet to make the caramel and bake all in one pan for rustic style and less cleanup.

Keywords: caramel apple cake, upside-down cake, fall dessert, autumn cake, easy caramel dessert, spiced apple cake, apple dessert

Find it online: https://dinewithlily.com/caramel-apple-upside-down-cake-recipe/