Dessert

Caramel Apple Upside Down Cake Recipe

ByMariam Harutyunyan August 22, 2026August 22, 2026

Introduction

Caramel Apple Upside Down Cake is a delightful autumn treat combining tender apple slices with a rich caramel topping and a spiced, moist cake. This easy-to-make dessert turns classic flavors into a stunning, shareable cake perfect for any occasion.

The image shows a close-up of a sliced apple upside-down cake placed on a white plate on a white marbled surface. The cake has a rich, golden brown base that looks moist and dense. On top, there are two layers of glossy, caramelized apple slices arranged in a circular pattern, each slice glistening under a shiny caramel glaze with visible specks of cinnamon, adding to the warm brown color. A cake server with a silver handle is lifting one slice, showing the contrast between the soft fruit topping and the thick cake beneath. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons (85g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (177°C).
Step 2: Prepare the topping by combining butter and brown sugar in a small saucepan over medium heat. Whisk occasionally until butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat, stir in cinnamon and vanilla extract.

Step 3: Pour the caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping as needed. Place the pan in the refrigerator for a few minutes to set the topping arrangement.
Step 4: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 5: Using a mixer, beat softened butter on high speed until creamy, about 1 minute. Add granulated and brown sugars; beat for another minute until combined and fluffy. Scrape down the bowl.

Step 6: Beat in eggs and vanilla extract on high speed until fully combined, scraping down as needed.
Step 7: With the mixer on low speed, gradually add the dry ingredients alternated with milk. Beat just until combined and smooth; avoid over-mixing. Whisk by hand if any lumps remain.
Step 8: Remove the topping pan from the refrigerator and evenly spread the cake batter over the apples and caramel.

Step 9: Bake for 40–46 minutes. Halfway through, tent foil over the cake to prevent over-browning. The cake is done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
Step 10: Cool the cake on a wire rack for 15 minutes. Carefully invert onto a serving plate. Let the cake cool completely at room temperature before slicing to prevent messiness. Do not refrigerate the cake to cool.

Tips & Variations

For extra flavor, sprinkle chopped toasted pecans over the caramel before arranging the apples.

Use Granny Smith or Honeycrisp apples for a balance of tartness and sweetness.
To make ahead, prepare the topping and keep refrigerated while mixing the batter. Bake and enjoy fresh for best texture.

Storage

Store leftover slices covered in the refrigerator for up to 3 days or freeze slices for up to 3 months. Thaw frozen slices at room temperature before serving. Avoid freezing the entire cake to preserve the topping’s neat arrangement and texture.

How to Serve

A round apple upside-down cake with a shiny caramel glaze sits on a white fluted plate on a white marbled surface. The cake has a top layer of soft golden-brown apple slices arranged in a circular pattern, covered with smooth, glossy caramel. The cake layer underneath is rich brown and moist, visible where a large slice has been cut and removed. On the left side, the slice is placed on a small white plate, showing the same layers of caramel-coated apples and the thick, dark cake base. In the background, there are two whole apples, one red and one green, and a green cloth napkin lies on the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for this cake?

Yes, you can use any firm apple variety you prefer. Tart apples like Granny Smith balance the caramel’s sweetness well, while sweeter apples like Fuji add more natural sweetness.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Baking time may vary slightly depending on your oven.