Caramel Apple Upside-Down Cake Recipe

Introduction

This Caramel Apple Upside-Down Cake combines tender spiced cake with a luscious caramel-apple topping. It’s a cozy, inviting dessert perfect for fall or any time you crave a sweet, comforting treat.

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

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish.
2. Step 2: Make the caramel topping by melting 3 tablespoons butter and ½ cup brown sugar in a small saucepan 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.
3. Step 3: In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another large bowl, cream ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Step 4: Mix sour cream (or yogurt) and milk into the wet ingredients, then gently fold in the dry ingredients until just combined.
5. Step 5: Spread the batter evenly over the arranged apples in the pan.
6. Step 6: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a serving plate.
7. Step 7: Serve warm, optionally with whipped cream or vanilla ice cream for extra indulgence.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the caramel sweetness.
• Try adding chopped pecans or walnuts to the caramel layer for extra crunch.
• For a dairy-free version, substitute butter with coconut oil and use non-dairy yogurt or sour cream.
• Let the caramel topping cool slightly before arranging apples to prevent them from cooking too much before baking.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat slices gently in the microwave or oven to bring back the warm, gooey texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples?

Yes, pears or peaches work well as substitutes and complement the caramel topping nicely.

How do I prevent the caramel from sticking when inverting the cake?

Be sure to grease your pan thoroughly and let the cake cool for about 10-15 minutes before flipping to help the caramel loosen and release easily.

Caramel Apple Upside-Down Cake Recipe

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★★★★★

4.9 from 58 reviews

This Caramel Apple Upside-Down Cake is a delightful autumn-inspired dessert featuring tender apple slices caramelized atop a moist, spiced cake. With a buttery caramel topping and warm cinnamon and nutmeg flavors, this cake is perfect served warm alongside whipped cream or vanilla ice cream.

• Author: Nora
• 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 1x2x3x

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

1. Preheat 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.
2. Make the caramel topping: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter with ½ cup brown sugar. Stir continuously until the mixture becomes bubbly and smooth, about 2–3 minutes. Immediately pour this caramel mixture evenly into the bottom of the prepared pan. Arrange the peeled, cored, and sliced apples on top of the caramel in a circular pattern to create an attractive design.
3. Prepare dry ingredients: In a medium 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. This ensures even distribution of the leavening agents and spices.
4. Make the cake batter: In a large bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until the mixture is light and fluffy. Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Add 1 teaspoon vanilla extract. Mix in ½ cup sour cream (or plain yogurt) and ¼ cup milk until smooth. Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
5. Assemble and bake: Carefully spread the cake batter evenly over the arranged apples in the pan without disturbing the placement. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and invert: Once baked, allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate so the caramelized apples are on top.
7. Serve: Serve the caramel apple upside-down cake warm, optionally accompanied by whipped cream or vanilla ice cream for extra indulgence.

Notes

• Use tart apple varieties like Honeycrisp or Granny Smith for the best flavor contrast against the sweet caramel.
• Ensure the cake pan is well greased to allow easy inversion after baking.
• Sour cream can be substituted with plain yogurt for a slightly tangier flavor.
• For added texture, sprinkle chopped nuts such as pecans or walnuts atop the caramel before laying the apples.
• Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

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