This caramel apple upside-down cake is the ideal fall dessert. Serve it plain or elevate each slice with a spoonful of whipped cream or a scoop of vanilla ice cream for an extra-special finish.
For me, apple desserts beat pumpkin every time in autumn. Paired with warm cinnamon and a drizzle of homemade caramel, apples become irresistible. This cake highlights those flavors: tender apple slices caramelized in brown sugar and butter on top, a simple cinnamon-scented cake beneath, and a quick caramel sauce to finish.
Not only does this caramel apple upside-down cake taste amazing, it also looks beautiful—a lovely centerpiece for fall gatherings. The recipe is straightforward and yields a moist, comforting cake with a sticky, glossy apple layer.
Table of Contents
- Ingredients you’ll need
- The best apples for baking
- How to make caramel-apple upside-down cake
- Tips for baking an upside-down cake
- Serving and storing
- Get the recipe
- More caramel apple recipes
Ingredients you’ll need
Here are the ingredients required to make this caramel apple upside-down cake. Quantities and full details are provided in the recipe section below.
The best apples for baking
Choose tart, firm apples that hold their shape in the oven. Good options include Granny Smith, Jonagold, Jonathan, Gala, Honeycrisp, and Pink Lady/Cripps Pink. For this cake, you’ll need 2–3 medium apples.
How to make caramel-apple upside down cake
- Prepare the cake batter. This recipe uses a simple one-bowl cake method. Beat softened butter and sugar until light and fluffy, add eggs one at a time and vanilla, then gently fold in the dry ingredients and milk until a thick batter forms.
- Make the caramel base and slice the apples. In a small saucepan over medium heat, melt butter and brown sugar together, stirring until they combine. It may look slightly grainy—this is normal. Remove from heat, peel the apples, and slice them about 1/4-inch thick.
- Arrange everything in a 9-inch pan. Generously grease a 9-inch round pan and line it with a round of parchment paper. Pour the caramel base into the pan and arrange the apple slices in a slightly overlapping pattern. Carefully spread the cake batter over the apples.
- Bake. Bake at 350°F (175°C) until the top is lightly browned and the center springs back when pressed, about 30–35 minutes. Allow the cake to cool in the pan for about 10 minutes so it finishes setting up.
- Invert while warm. While the cake is still warm, run a knife around the edge, place a serving plate or cake stand over the pan, and flip it in one confident motion. If the cake doesn’t release immediately, let it sit a couple of minutes—the heat and gravity will help it release.
- Make a quick caramel sauce. In a saucepan, combine brown sugar, butter, and milk over medium heat. Whisk as it melts and simmer for a few minutes until the sauce thickens. Remove from heat and stir in vanilla and a pinch of salt.
- Top with caramel and serve. Spread some caramel over the whole cake for a glossy finish and add extra sauce to individual slices when serving. For a richer treat, top slices with whipped cream or vanilla ice cream.
Tips for baking an upside-down cake
Follow these practical tips for a smooth, attractive result every time:
- Choose the right pan. Use any 9-inch round baking pan at least 2 inches deep—cake pans, pie pans, or a cast-iron skillet all work well.
- Grease and line thoroughly. Coat the pan well with nonstick spray or butter and flour, and add a round of parchment paper to ensure the cake releases cleanly.
- Cool briefly, then flip. Let the cake cool in the pan for about 10 minutes to set, but don’t wait until it’s completely cool or it may stick.
- Flip confidently. Run a knife around the edges, invert a plate over the pan, and flip in one smooth motion. If it hesitates, let it rest a minute to release.
- Fix small imperfections. If any apple pieces stick to the pan, simply tuck them back into place on top of the cake—the appearance will still be beautiful.
Serving and storing
This apple cake is best within 1–2 days of baking, and it’s delightful served slightly warm. If you’re not serving immediately, cover the cake lightly with plastic wrap and store at room temperature. Add the caramel drizzle just before serving to keep the topping glossy and fresh.
Get the recipe
Below is the full recipe, including ingredient measurements, equipment suggestions, and step-by-step instructions so you can make this caramel apple upside-down cake at home.
Caramel Apple Upside-Down Cake
Ingredients
Caramel apple layer:
- ¼ cup (56 grams) unsalted butter
- ½ cup (106 grams) packed light or dark brown sugar
- 2–3 medium apples, peeled and sliced ¼-inch thick (about 226 grams)
Cake layer:
- 1½ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (75 grams) milk
Caramel sauce topping:
- 1 cup (213 grams) light or dark brown sugar
- ½ cup (113 grams) unsalted butter
- ¼ cup (56 grams) milk, whole milk preferred
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream or vanilla ice cream, for serving (optional)
Equipment
- Electric mixer (or whisk and elbow grease)
- 9-inch cake pan
- Offset spatula or spoon for smoothing batter
- Parchment paper
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9-inch round baking pan and line the bottom with parchment.
- In a small saucepan over medium heat, melt ¼ cup butter and ½ cup brown sugar until combined. The mixture may remain slightly grainy. Pour into the prepared pan.
- Arrange the apple slices over the caramel in a slightly overlapping pattern.
- In a bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon; set aside.
- With an electric mixer, beat ½ cup softened butter and 1 cup sugar on medium-high until pale and creamy, about 3 minutes. Scrape the bowl as needed.
- Add the eggs one at a time, mixing after each, then beat in 1 teaspoon vanilla.
- Add the flour mixture in three additions, alternating with ⅓ cup milk, beginning and ending with the flour. Mix until just combined.
- Pour the batter over the apple slices and gently spread into an even layer.
- Bake until the top is golden and the center springs back when pressed, about 30–35 minutes.
- Let the cake rest in the pan for about 10 minutes. While still warm, run a knife around the edges and invert onto a plate or cake stand. If the cake hesitates, let it sit a minute to release.
- To make the caramel sauce, combine 1 cup brown sugar, ½ cup butter, and ¼ cup milk in a saucepan over medium heat. Bring to a simmer and cook 3–4 minutes until smooth and thickened. Remove from heat and stir in 1 teaspoon vanilla and ¼ teaspoon salt.
- Spread some caramel over the whole cake and add extra to individual slices when serving. Top with whipped cream or vanilla ice cream if desired.
Notes
- Line the pan with parchment in addition to greasing it to ensure the cake releases cleanly.
- Serve warm or at room temperature. Add ice cream or whipped cream to make the dessert more indulgent.
Carbohydrates: 61 g
Protein: 3 g
Fat: 21 g
Saturated Fat: 13 g
Sugar: 47 g
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