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Caramel Apple Upside Down Cake Recipe

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4.2 from 13 reviews

This Caramel Apple Upside Down Cake is a deliciously moist dessert featuring a buttery caramel topping with perfectly spiced apple slices baked underneath a tender cinnamon and nutmeg-flavored cake. It combines warm fall flavors with a classic upside-down presentation, making it an irresistible treat for any occasion.

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 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: Set your oven to 350°F (177°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
  2. Prepare Topping: In a small saucepan over medium heat, combine butter and brown sugar. Whisk occasionally until the butter melts completely. Continue whisking constantly for about 1 minute until the mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch cake pan or pie dish. Arrange the apple slices neatly, overlapping slightly if needed. Place the pan in the refrigerator for a few minutes to set the topping arrangement.
  3. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle or whisk attachment, beat softened butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar, and beat on high until fully combined and fluffy, about another minute. Scrape the bowl to incorporate all ingredients.
  5. Add Eggs and Vanilla: With the mixer on high, beat in eggs one at a time along with vanilla extract until fully combined. Scrape down the bowl again as needed.
  6. Combine Batter: Reduce mixer speed to low and gradually add dry ingredients, then slowly pour in milk while mixing. Mix just until combined, ensuring no lumps remain by hand whisking if needed. The batter will be slightly thick.
  7. Assemble Cake: Remove the prepared topping from the refrigerator and evenly pour the cake batter over the apple topping, spreading gently with a spatula to cover fully.
  8. Bake: Bake the cake for 40–46 minutes. Halfway through baking, tent the top loosely with foil to prevent over-browning before the center is done. The cake is done when a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
  9. Cool and Invert: Let the cake cool on a wire rack for 15 minutes. Then invert it onto a serving plate or cake stand. Allow it to cool completely at room temperature before slicing to avoid messy slices. Do not refrigerate to speed up cooling as it can alter texture.
  10. Store: Cover leftover slices and refrigerate for up to 3 days or freeze slices individually for up to 3 months. Avoid freezing the entire cake to preserve the topping and presentation.

Notes

  • Use a 9×2 inch cake pan or pie dish to avoid overflow during baking.
  • Room temperature eggs and milk help ensure even mixing and better texture.
  • Do not over-mix the batter to keep the cake tender and moist.
  • Tenting with foil halfway through baking prevents the top from burning while the center cooks thoroughly.
  • Cooling the cake completely before slicing yields cleaner slices and better flavor.
  • You can substitute the apples for other firm fruits like pears if desired.

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