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Caramel Apple Upside Down Cake Recipe

★★★★★

4.9 from 109 reviews
  • Author: Mariam
  • Total Time: 1 hour 5 minutes
  • Yield: 8 to 10 servings 1x

Description

This Caramel Apple Upside Down Cake combines tender, spiced apple slices and a rich caramel topping baked beneath a moist, fluffy cinnamon-spiced cake. The buttery caramel and cinnamon flavors meld perfectly with the tender apples, creating a cozy dessert that’s perfect for autumn or any time you crave a comforting classic cake with a delightful twist.

Ingredients

Scale

Topping

  • 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)

Cake Batter

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. Make the Topping: In a small saucepan over medium heat, combine 6 tablespoons of butter and 1/2 cup brown sugar. Whisk occasionally until butter melts, then continue whisking constantly for 1 minute as the mixture thickens. Remove from heat and whisk in cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan, ensuring it is about 2 inches deep. Arrange the peeled and sliced apples neatly on top of the caramel, overlapping as needed. Chill the pan in the refrigerator for a few minutes to set the topping.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar, then beat on high speed until well combined, about 1 minute. Scrape down the bowl as needed.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time with the vanilla extract on high speed until fully incorporated, scraping down the bowl again as necessary.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture alternated with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid over-mixing. If needed, whisk by hand to ensure no lumps remain; your batter should be slightly thick.
  7. Assemble Cake: Remove the prepared pan with the chilled apple caramel topping from the refrigerator. Pour the cake batter evenly over the topping and gently spread it out.
  8. Bake: Bake for 40 to 46 minutes, tenting foil over the cake halfway through baking to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool and Invert: Remove from oven and cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand so the caramel apple topping is on top. Some juices may run over the sides, which is normal.
  10. Serve and Store: The cake can be served warm but will slice more cleanly once fully cooled at room temperature. Do not refrigerate to speed cooling as this may make the cake dense. Leftovers can be stored covered in the refrigerator for up to 3 days or frozen in slices for up to 3 months. Thaw at room temperature before serving.

Notes

  • Use a cake pan or pie dish approximately 9 inches in diameter and 2 inches deep to prevent overflow.
  • Chilling the topping before adding the batter helps keep the apple arrangement intact.
  • Tent foil during baking to avoid over-browning the top.
  • Allow the cake to cool completely before slicing for cleaner cuts.
  • Do not refrigerate cake to speed cooling as it can cause dense texture.
  • Freeze leftover slices rather than the whole cake to preserve topping appearance.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel apple cake, upside down cake, autumn dessert, apple dessert, caramel topping, cinnamon cake

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