Description
This Caramel Apple Upside Down Cake boasts tender cake layered over a sweet and buttery caramel apple topping. Made with warming spices like cinnamon and nutmeg, it’s an inviting dessert perfect for fall or any occasion. The cake is baked with a luscious caramelized apple layer on the bottom that becomes a glossy topping when inverted after baking. Featuring a moist crumb with classic apple and caramel flavors, this recipe offers tips for perfect preparation and presentation.
Ingredients
Scale
Topping
- 6 Tablespoons unsalted butter (85g)
- 1/2 cup packed light or dark brown sugar (100g)
- 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 all-purpose flour (188g, 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 unsalted butter, softened to room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light or dark brown sugar (100g)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons whole milk, at room temperature (90ml)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
- Prepare Topping: In a small saucepan over medium heat, combine 6 tablespoons unsalted butter and 1/2 cup brown sugar. Whisk occasionally until butter melts, then cook for 1 minute while whisking constantly to thicken the mixture. Remove from heat and stir in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the peeled and sliced apples neatly on top, overlapping slices as needed. Refrigerate the pan with topping for a few minutes to set the arrangement.
- Mix Dry Ingredients: In a bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 1/2 cup softened unsalted butter on high speed for about 1 minute until smooth and creamy. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar and beat on high speed for another minute until well combined. Scrape down the bowl sides and bottom as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 teaspoon vanilla extract on high speed until fully incorporated. Scrape down the sides and bottom of the bowl again.
- Combine Batter: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Slowly pour in 6 tablespoons whole milk while mixing on low until all ingredients are just combined. Avoid over-mixing; whisk by hand if needed to remove lumps. The batter should be slightly thick.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and spread the prepared cake batter evenly over the apple topping layer.
- Bake Cake: Bake for 46 minutes total. Halfway through baking, tent foil loosely over the cake to prevent over-browning of the top before the center is cooked. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool and Invert: Remove cake from oven and cool on a wire rack for 15 minutes. Then carefully invert the cake onto a cake stand or serving plate. Some juices may seep out and that is normal. For best slicing and less mess, allow cake to cool completely at room temperature before serving. Avoid refrigerating to cool as it may make the cake dense.
- Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze slices individually for up to 3 months. Thaw frozen slices at room temperature. Freezing the whole cake is not recommended due to topping presentation.
Notes
- You can refrigerate the topping in the pan for up to 1 day; cover tightly if leaving longer than 1 hour.
- This cake is best served fresh; apples settle if prepared far in advance, affecting presentation.
- You may prepare wet and dry cake ingredients separately up to 1 day ahead and mix just before baking.
- Use your favorite baking apples like Granny Smith, Fuji, or Honeycrisp for best flavor and texture.
- Whole milk works best but you can substitute with lower fat or nondairy milk if needed.
- Ensure all refrigerated ingredients come to room temperature before mixing for even batter texture.
- Tenting foil during baking prevents the cake top from burning while ensuring center cooks through.
- Serving warm may cause slices to be messy; cooling completely improves sliceability.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
