There’s something truly magical about flipping a cake and unveiling a glossy, golden topping of caramelized apples. This Caramel Apple Upside-Down Cake is a stunning dessert that brings all the cozy vibes of fall in a surprisingly simple package. It’s buttery, warmly spiced, and made with real apples nestled into a quick caramel sauce that’s both rustic and elegant.
This cake is inspired by old-school Southern bakeries where flavor came first, and the results speak for themselves—moist crumb, tangy apples, and a beautiful caramel glaze that looks bakery-worthy but is easy enough to whip up at home.
Ingredients
For the Caramel Apple Topping:
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- 2–3 apples, peeled, cored, and sliced (such as Honeycrisp, Granny Smith, or a mix)
For the Spiced Cake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk (whole milk preferred)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet well, including the sides. For extra protection, line the bottom with parchment paper. - Make the Caramel Topping:
In a saucepan over medium heat, melt 3 tablespoons butter and ½ cup brown sugar. Stir continuously for 2–3 minutes until bubbly and smooth. Pour this mixture into your prepared pan and tilt to spread evenly. - Arrange the Apples:
Place the sliced apples over the caramel layer. You can do an overlapping pattern or scatter them more freely. These will become the decorative top once the cake is flipped. - Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Cream Butter and Sugars:
In a large bowl, use an electric mixer to beat ½ cup softened butter with the brown and granulated sugars for 2–3 minutes, until light and fluffy. - Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the vanilla. Then mix in the sour cream and milk. The mixture may look slightly curdled—don’t worry, it will come together. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender. - Assemble the Cake:
Spoon the batter over the apples and gently smooth the top with a spatula, trying not to disturb the apple arrangement. - Bake:
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (avoid testing in the apple layer). - Cool and Flip:
Let the cake cool in the pan for 10–15 minutes. Then, place a serving plate over the pan and carefully flip the cake onto the plate. Gently lift the pan away to reveal the caramel apple top.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Great with a drizzle of caramel or a splash of cream.
- Perfect for fall gatherings, holiday tables, or Sunday desserts.
Optional Variations
- Bourbon Caramel: Add a splash of bourbon to the caramel for depth.
- Pear Swap: Use firm pears instead of apples for a twist.
- Nut Topping: Sprinkle pecans or walnuts into the caramel layer before the apples.
Storage Tips
- Store at room temperature for up to 2 days or refrigerate for 4–5 days.
- Reheat individual slices in the microwave for 15–20 seconds before serving.