Introduction

This easy caramel apple upside-down cake combines tender apples with a rich caramel topping, all wrapped in a moist, fluffy cake. Perfect for cozy fall gatherings or as a delightful dessert any time of year. With simple ingredients and straightforward steps, it’s a crowd-pleasing treat you’ll love baking again and again.

A round upside-down apple cake with a glossy caramel glaze sits on a white plate with subtle raised patterns. The top layer consists of thinly sliced caramelized apples, arranged in a circular pattern with a small sprig of green mint leaves in the center. Below that is a moist golden-brown cake layer that appears soft and slightly crumbly, visible where a single slice is cut out. The caramel sauce pools around the base of the cake, creating a shiny amber border on the white marbled surface beneath. Two green apples and a stack of white bowls with a spoon rest in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Caramel Topping:

1/2 cup (1 stick) unsalted butter
3/4 cup packed light brown sugar
2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then sprinkle a little flour inside to prevent sticking.
Step 2: In a small saucepan over medium heat, melt 1/2 cup butter. Add the brown sugar and stir constantly until the mixture gently boils and becomes smooth, about 1 minute. Pour the caramel into the bottom of the prepared pan.
Step 3: Arrange the sliced apples in a circular pattern on top of the caramel, overlapping slices slightly for a pretty display.
Step 4: In a medium bowl, whisk together flour, baking powder, and salt until well combined.
Step 5: In a large bowl, cream the softened butter and granulated sugar using a mixer for 3-4 minutes until light and fluffy.
Step 6: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
Step 7: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix gently until just combined to keep the cake tender.
Step 8: Spoon the batter evenly over the arranged apples, spreading carefully to cover them completely.
Step 9: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate so the caramel apples are on top.
Step 11: Serve warm or at room temperature. Enjoy plain or with vanilla ice cream or whipped cream for extra indulgence.

Tips & Variations

Use firm, tart apples like Granny Smith for the best flavor contrast with the caramel.
For a nutty twist, sprinkle chopped pecans or walnuts over the caramel before arranging the apples.
If you prefer a spiced flavor, add 1/2 teaspoon cinnamon to the flour mixture.
Ensure not to overmix the batter to keep the cake light and tender.

Storage

Store any leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if desired. This cake is best enjoyed fresh but still delicious when warmed.

How to Serve

A round upside-down apple cake with a missing slice shows one thick layer of moist golden-brown cake topped with shiny, caramelized apple slices arranged in a fan shape covering the whole surface. The cake sits on a black plate with a white round plate beneath it, all placed on a white marbled surface. The caramel sauce glistens, especially near the edges and where the slice is removed, showing the soft texture of the cake inside. Three apples, two green and one pink-red, are placed blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this cake?

Yes, you can use any firm apple variety like Honeycrisp, Fuji, or Braeburn. Choose apples that hold their shape and don’t turn mushy when baked.

How do I prevent the cake from sticking to the pan when inverting?

Grease the pan well and lightly dust with flour before adding the caramel. Also, allow the cake to cool for about 10 minutes before inverting, and run a knife around the edges to loosen it.