Caramel Apple Upside Down Cake Recipe

If you’re on the hunt for a cozy, fall-inspired dessert that feels both nostalgic and fancy, this Caramel Apple Upside Down Cake Recipe is an absolute winner. I love this cake because it brings together tender apples, warm caramel, and a soft, cinnamon-spiced cake in a way that’s irresistibly comforting. Once you try it, you’ll see why my family goes crazy for this—I promise it’s worth every minute of effort!

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Ingredients You’ll Need

When you gather your ingredients for this Caramel Apple Upside Down Cake Recipe, you’ll find everything is pretty common and easy to source. Using fresh, crisp apples really makes all the difference in texture and flavor—don’t skip on quality butter either; it’s key for that rich caramel topping.

• Unsalted butter: I always recommend unsalted so you can control the saltiness; it also browns beautifully for the caramel topping.
• Brown sugar (light or dark): Dark brown sugar amps up the molasses notes in the caramel, but light brown sugar works great if that’s what you have.
• Ground cinnamon: Don’t be shy here—cinamon is the soul of this cake’s warm flavor profile.
• Pure vanilla extract: Always use pure vanilla if possible; it deepens the sweetness and aroma.
• Apples (medium-sized): I prefer Granny Smith or Honeycrisp—firm apples that hold their shape yet soften just right as they bake.
• All-purpose flour: Make sure it’s spooned and leveled for accuracy; this helps keep the cake texture just right.
• Baking powder: This is what makes your cake rise perfectly fluffy.
• Ground nutmeg: Just a pinch adds complexity to the spice blend without overpowering.
• Salt: Balances sweetness and enhances flavors.
• Granulated sugar: Adds sweetness and tender crumb.
• Large eggs: Room temperature eggs help the batter emulsify better for moistness.
• Whole milk: Adds moisture and richness to the cake; using room temp milk keeps batter smooth.

Variations

I love playing around with this Caramel Apple Upside Down Cake Recipe to suit different moods or dietary needs. You can easily tweak the types of apples or spices, and you’ll be surprised how these changes keep it fresh and exciting.

• Use Pears instead of apples: Once, I swapped in ripe Bosc pears and the cake was just as delightful—juicy and naturally sweet.
• Gluten-free version: I’ve had great luck with a 1:1 gluten-free flour blend; it doesn’t alter the texture much and keeps that tender crumb intact.
• Spiced up with ginger or cloves: Adding a pinch of ground ginger or cloves adds a warm bite that pairs wonderfully with the caramel.
• Make it vegan: You can substitute butter with vegan margarine and swap eggs for flax eggs; I’ve done this successfully, just adjust baking time slightly.

How to Make Caramel Apple Upside Down Cake Recipe

Step 1: Master the luscious caramel apple topping

Start by melting together butter and brown sugar in a small saucepan over medium heat. I love this step because you get to watch the sugars slowly transform into this rich, glossy caramel. Whisk frequently to keep it smooth and after about a minute, when the mixture thickens a bit, it’s time to whisk in the cinnamon and vanilla. Pour this into your ungreased pan—here’s a tip: using a pan at least 2 inches deep keeps the batter from spilling over when it rises. Arrange your thin apple slices neatly on top; overlapping a bit is perfectly fine. Pop the pan in the fridge for a few minutes to “set” the topping before you move on. This little trick helps keep those apple slices in place as you work on the cake batter.

Step 2: Whip up the cozy spiced cake batter

While your topping chills, whisk the dry ingredients together—flour, baking powder, cinnamon, nutmeg, and salt—to get that even spice distribution. Then, cream your softened butter and both sugars on high speed until the mix looks fluffy and light—don’t rush this part, it really helps the texture. Mix in your eggs and vanilla until everything is smooth and combined. Slowly add the dry ingredients, alternating with the room-temperature milk. A little trick I figured out is to keep the mixer on low speed as you slowly pour in liquid; this prevents flour from flying everywhere and keeps your batter silky. Don’t over-mix here—the goal is just combined, maybe give it a gentle whisk by hand at the end to catch any stray lumps. Your batter will be slightly thick, which is exactly what you want.

Step 3: Bake, cool, and flip for that wow factor

Remove the pan from the fridge and carefully pour the cake batter over the caramel apple topping, spreading it evenly. Pop it into a 350°F (177°C) oven and bake for 40-46 minutes. Halfway through baking, tent some foil on top—this prevents the surface from browning too quickly while the center finishes baking. You’ll know it’s done when a toothpick poked into the middle comes out mostly clean, maybe with a few moist crumbs. Don’t be surprised if the cake touches the foil or rises oddly—remember, it’s baked upside down! Once out of the oven, let it cool only 15 minutes in the pan before flipping onto your serving plate. My best advice here is to let it cool completely before slicing—warm slices tend to be a little messy but still delicious. Avoid refrigerating the whole cake to cool as it densifies the texture.

How to Serve Caramel Apple Upside Down Cake Recipe

Garnishes

When serving, I like to keep it simple—a dusting of powdered sugar or a light drizzle of extra caramel sauce will do wonders. Sometimes, I add a spoonful of whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the warm spices and caramel notes.

Side Dishes

This cake stands beautifully on its own, but if you want to complement it, try pairing with a warm chai latte, freshly brewed coffee, or even a spiced apple cider. For a brunch or tea party, lightly buttered cinnamon rolls or roasted nuts work nicely alongside.

Creative Ways to Present

For special occasions, I’ve decorated the cake plate with fresh apple slices and cinnamon sticks arranged artfully around the edges. Another idea is serving individual mini upside-down cakes in ramekins for a charming personal touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the refrigerator, where they stay moist and flavorful for up to 3 days. When I’m ready to enjoy, I bring them to room temperature for the best texture—refrigerated caramel can get a bit firm otherwise.

Freezing

I’ve frozen individual slices wrapped tightly in plastic wrap and placed inside freezer bags. They thaw well at room temperature, keeping most of that lovely caramel-apple goodness intact. I don’t recommend freezing the whole cake since the beautiful apple topping loses its neat arrangement after thawing.

Reheating

To reheat, I pop slices in a microwave for 20-30 seconds or briefly warm them in a low oven (about 325°F/160°C) wrapped loosely in foil. This keeps the cake moist and the caramel gooey without overcooking the edges.

FAQs

Final Thoughts

Honestly, this Caramel Apple Upside Down Cake Recipe is one of those desserts that feels like a warm hug on a chilly day. I’ve made it countless times and every batch brings smiles around the table. The way the caramel and apples glaze the cake is pure magic, and it’s surprisingly easy to pull off even if you don’t bake often. Give it a try—I’m betting it’ll become a new favorite in your household, just like it did in mine.

Caramel Apple Upside Down Cake Recipe

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• Author: Bertha
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Caramel Apple Upside Down Cake is a delightful dessert featuring tender apple slices caramelized in a buttery brown sugar topping, covered with a spiced, fluffy cinnamon and nutmeg cake. Perfect for autumn gatherings or a comforting homemade treat, this cake is baked to golden perfection and served upside down to showcase the luscious caramelized fruit atop.

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Ingredients

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

• 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

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Instructions

1. Preheat Oven and Prepare Topping: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, combine the butter and brown sugar. Whisk occasionally until the butter melts, then whisk constantly for one minute as the mixture thickens. Remove from heat and mix in the cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Neatly arrange the peeled and sliced apples on top, overlapping slices as needed. Chill the pan in the refrigerator for a few minutes to set the topping before adding the batter.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined. Set this aside for later use.
3. Make the Cake Batter: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until creamy, about one minute. Add granulated sugar and brown sugar; beat again on high speed until the mixture is light and fluffy, about one minute. Scrape down the bowl as needed. On high speed, add the eggs one at a time along with the vanilla extract, beating until fully incorporated. Scrape the bowl again. Gradually add the dry ingredients while mixing on low speed, slowly pouring in the milk as the mixer runs. Stop mixing once all ingredients are just combined to avoid over-mixing. Whisk by hand briefly if necessary to remove lumps. The batter will be slightly thick.
4. Assemble and Bake: Retrieve the topping-pan from the refrigerator. Evenly pour and spread the cake batter over the chilled apple topping. Bake in the preheated oven for 40 to 46 minutes. Halfway through baking, tent a piece of foil over the cake to prevent the top from browning too much. The cake is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs accepted.
5. Cool and Invert: After baking, remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Some caramel juices may spill over the sides – this is normal and delicious. For clean slices, let the cake cool completely at room temperature before cutting. Avoid refrigerating to speed cooling, as it can make the cake dense.
6. Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature. It is not recommended to freeze the whole cake as the topping arrangement does not thaw well.

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Notes

• Use a 9×2 inch deep cake pan or pie dish to prevent overflow and ensure proper layering.
• Allow the cake to cool completely before slicing for cleaner, less messy pieces.
• Do not refrigerate the whole cake to speed cooling; it can lead to a denser texture.
• Freezing individual slices is preferred over freezing the whole cake.
• Adjust cinnamon and spices according to taste for more or less warmth.
• Butter and eggs should be at room temperature for best mixing results.

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Nutrition

• Serving Size: 1 slice (based on 10 servings)
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 65mg