You’ll love the glossy caramel‑topped apples that melt into the cake underneath—sweet, tender and beautifully arranged.
The cake base is softly spiced (cinnamon, nutmeg, vanilla) and moist, complementing the apple topping perfectly. Blue Bowl+1
It’s deceptively simple: by layering caramel, apples and batter, you get something that looks elegant but is straightforward to bake.
Great for a seasonal dessert: apples + caramel = fall comfort food at its finest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apples (firm variety, peeled, cored and sliced)
Unsalted butter
Brown sugar (light or dark)
Ground cinnamon (and optionally nutmeg)
Vanilla extract
All‑purpose flour
Baking powder
Salt
Granulated sugar (or a mix of granulated + brown sugar)
Eggs
Milk (or buttermilk)
Optional: lemon juice (to toss apples), apple cider or apple juice (for caramel or batter)
Directions
Preheat your oven (for example around 175 °C / 350 °F) and grease a 8‑ or 9‑inch cake pan (or a similarly sized round or square pan).
Make the caramel/ topping layer: Melt the butter in a saucepan, stir in the brown sugar (and cinnamon/ vanilla) and cook briefly until mixture thickens slightly. Pour this mixture into the bottom of the prepared pan.
Arrange the apple slices neatly over the caramel layer in the pan, overlapping if needed, so they cover the bottom fully.
In a separate bowl, combine the dry ingredients for the cake: flour, baking powder, salt, and warm spices (cinnamon, nutmeg).
In another bowl, cream the butter (or mix the butter + sugar) if indicated, then add the eggs, vanilla, and milk/ buttermilk. Mix until smooth. Then fold in the dry ingredients until just combined.
Pour the cake batter evenly over the arranged apples and caramel layer in the pan. Smooth the top.
Bake for the time specified until the cake is golden, set in the centre and a toothpick inserted comes out clean (the baking time might range ~45‑60 minutes depending on pan size and depth).
Once done, allow the cake to cool in the pan for about 10‑15 minutes to let the caramel settle. Then place a serving plate upside down on the pan and invert the pan + plate together so the apples become the top. Lift off the pan.
Serve warm or slightly cooled. A scoop of vanilla ice cream or whipped cream on the side makes it extra special.
Servings and timing
Serves: about 8–10 slices (depending on pan size and thickness). For example one source lists servings for 10 servings.
Bake time: approximately 45‑60 minutes depending on your oven and pan size.
Cool time / invert: Allow ~10‑15 minutes cooling before inverting and serving.
Variations
Use different apple varieties: Firm tart apples like Granny Smith or crisp sweet ones like Honeycrisp or Fuji work well because they hold their shape.
Add nuts: Some versions include chopped pecans or walnuts in the topping layer for extra texture.
Use a cake mix shortcut: For convenience some recipes start with a boxed cake mix and layer apples + caramel on top.
Vegan version: Replace butter with vegan butter, milk with plant‑milk, and use vegan egg replacements to adapt.
Serving style: Serve with warm caramel sauce drizzled over or with vanilla ice cream or whipped cream to contrast the warm, sticky topping.
Choose different fruits: While apples are classic, other fruits like pears or peaches can also be used for a twist.
Storage/Reheating
Store: Cover the cake tightly. If no dairy or delicate frosting is involved, it can be kept at room temperature in a dry place for up to 1‑2 days. If you’ve served it with cream or ice cream or used other toppings, refrigerate and keep chilled.
To reheat: Warm a slice gently in the microwave for about 15‑20 seconds, or in a low‑temperature oven (~150‑160 °C / 300‑325 °F) for a few minutes until the caramel topping loosens and the slice is warmed through. Serve immediately.
Note: Because of the caramelised bottom (now top) layer, reheating gently helps preserve the gooey texture and avoids making the apples too soft or the cake too dry.
FAQs
1. What type of apples should I use?
Use firm apples that hold their shape when baked, such as Granny Smith, Fuji, Honeycrisp or Golden Delicious. These resist turning mushy and give the dessert a good texture.
2. Why is the cake called “upside down”?
Because the fruit and caramel layer are placed at the bottom of the pan at the start, and after baking the cake is inverted (flipped) onto a serving plate so that layer becomes the top.
3. Can I prepare the caramel topping ahead of time?
Yes, you can prepare the butter + brown sugar mixture ahead, or even slice the apples and toss them in lemon juice so they don’t brown. Then assemble and bake when ready.
4. My topping spread/bubbled over during baking — how can I prevent that?
Ensure your pan has adequate depth (at least 2 inches or a high‑sided pan) to contain the bubbling caramel. Also place a baking sheet under the pan in the oven to catch any drips.
5. Why is my cake so dense under the topping?
Upside‑down cakes often have denser texture because the heavier topping layer presses the batter as it bakes. It’s normal for them to be more moist and slightly heavier than a light sponge.
6. Can I make this in a Bundt pan instead of a flat cake pan?
Yes — many adaptations use a Bundt or tube pan. Just make sure the caramel/topping layer is placed well and baking time is adjusted accordingly.
7. How do I avoid the apples sticking when I flip the cake?
Grease the pan well. After baking and cooling for the recommended time (10‑15 minutes), gently loosen the edges with a knife if needed, then quickly invert onto the serving plate while still warm so the caramel layer flows smoothly.
8. Can I serve this cake cold?
Yes — you can serve it warm or at room temperature. Warm tends to bring out the caramel gooeyness more; cold will firm up the topping slightly. Just bring it to room temp for better texture if served chilled.
9. Is this cake good for special occasions?
Absolutely — the beautiful apple‑caramel top is visually impressive, and the flavour is rich without being overly fussy. It can be dressed with whipped cream or ice cream for a celebratory dessert.
10. Can I freeze leftovers?
You can freeze slices wrapped tightly, though the caramel topping may change texture slightly once thawed. For best flavour/texture, store covered in fridge and consume within 2‑3 days.
Conclusion
Apple Upside Down Cake is a wonderful dessert that combines the charm of caramel‑coated apples with the comforting spiced cake underneath. It’s elegant enough for a dinner party yet simple enough for a family treat. With the right apples, careful layering and a bit of patience during the flip, you’ll have a stunning cake that tastes even better than it looks. Enjoy baking it—and most of all, enjoy each delicious slice.
Apple Upside Down Cake is a cozy, spiced dessert featuring caramelised apple slices layered under a tender cinnamon cake batter. Once baked and inverted, the glossy apple topping becomes the crown of a warm, comforting cake perfect for fall or any time of year.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes (including cooling and inversion)
Yield:8 to 10 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2–3 medium firm apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
1/4 cup unsalted butter (for topping)
1/2 cup light or dark brown sugar (for topping)
1/2 tsp ground cinnamon (for topping)
For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or buttermilk
1 tsp lemon juice (optional, to toss apples)
Instructions
Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan.
Make the topping: In a small saucepan, melt 1/4 cup butter over medium heat. Stir in 1/2 cup brown sugar and 1/2 tsp cinnamon. Cook for 1–2 minutes until smooth. Pour into prepared pan.
Arrange apple slices in a circular pattern over the caramel layer. Slightly overlap them for a beautiful design.
In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream together 1/2 cup butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients and milk into the butter mixture, mixing until just combined.
Gently pour the batter over the apples in the pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cake cool in the pan for 10–15 minutes. Then invert onto a serving plate while still warm. Lift the pan carefully.
Serve warm or at room temperature. Add whipped cream or vanilla ice cream if desired.
Notes
Use firm apples that won’t turn mushy during baking—Granny Smith, Fuji, or Honeycrisp work well.Let the cake cool slightly before inverting to help the topping set without sticking.A sprinkle of chopped nuts over the caramel layer before baking adds crunch.To prevent overflow, place a baking sheet under the pan in the oven.Store leftovers covered at room temperature for 1–2 days, or refrigerate up to 3 days.
