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You need to try this apple upside down cake! It’s a fall version of a retro cake recipe, combining soft and spiced vanilla cake with a topping of gooey caramelized apples. It’s perfect for the autumn season, and I can’t wait to make it again for the holidays!
This fall dessert uses the same method as a classic pineapple upside down cake, baked with a layer of buttery caramel apples instead. And if you love the flavors in this recipe, also try my apple dump cake!
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I’m so thrilled with how this apple upside down cake turned out. I’ve been wanting to put a seasonal spin on your usual pineapple upside down cake for ages, and finally, here it is! After a recent splurge on a bag of orchard apples, I decided to give this retro cake recipe a buttery caramel apple layer instead. I’m so glad that I did. This is one of those easy fall desserts that I’ll be making from now through the holidays, right up there with apple cider cookies and caramel apple pie bars!
Why You’ll Love This Apple Upside Down Cake
- Perfect for fall. I love making this cake after we go apple picking, or any time I can get my hands on fresh fall apples. It smells amazing while it bakes and it’s one of my favorite cozy, home-style desserts for a chilly day.
- Ooey-gooey caramel. The topping combines thinly sliced apples with homemade caramel sauce and it tastes amazing with the flavors in the cake layer. Every bite has the perfect balance of sweet caramel apples and soft, tender, vanilla-scented cake.
- Easy to make. Even if you’ve never made an upside down cake before, the method is super simple. All you do is layer in your sweet and spiced apples, pour over the batter, and bake. I share some easy tips for removing this cake from the pan, too.
Why Is It Called Upside-Down Cake?
Unlike an apple coffee cake where the topping is baked on top, the whole point of an upside down cake is that it’s baked, well, upside down. In this case, caramel apples are layered into the bottom of the pan, while the cake batter goes overtop. After baking, you’ll flip the finished cake to remove it from the pan, so that it’s right-side-up for serving. The apples caramelize, creating a glossy, candied fruit layer on what’s now the top of the cake!
Ingredients You’ll Need
Here are my notes on the ingredients in this easy apple upside down cake. Scroll down to the recipe card after the post for a printable list with the full ingredient amounts.
For the Caramel Apple Topping
- Apples – Use any type of apples you’d like, though I recommend baking apples like Fuji or Gala (my choice for this recipe), or Granny Smith. You can mix and match different kinds of apples. Peeling is optional, but you’ll need to slice the apples up nice and thin.
- Brown Sugar – Granulated sugar works, too, but the topping won’t have the same rich, caramelized flavor.
- Butter – Salted or unsalted.
- Cinnamon – I use ground cinnamon, but you can use another fall spice like nutmeg, or a blend, like apple pie spice.
- Vanilla – For the best flavor, stick with real vanilla extract or substitute an equal amount of vanilla paste.
For the Cake
- Dry Ingredients – All-purpose flour, cinnamon, baking powder, and salt. Check the date on your baking powder to make sure it’s not expired!
- Butter – Softened to room temperature before you start.
- Sugar – Both granulated sugar and brown sugar. You can substitute all of one type of sugar for the other if needed.
- Eggs
- Vanilla
- Milk – This can be whole milk, 2%, or another kind.
How to Make a Caramel Apple Upside Down Cake
These are the easy steps to make a perfect apple upside down cake. You’ll find the printable instructions in the recipe card below.
- Make the caramel. First, simmer melted butter and sugar over medium heat. Let it cook for 1 minute, and take it off the heat right away. Stir in the cinnamon and vanilla.
- Prepare the apple layer. Pour the caramel into the bottom of a greased 9” round pan. Arrange the apple slices over the caramel (I always do this in a fan shape similar to ratatouille, as pictured). Afterward, place the pan into the fridge while you make the cake batter.
- Make the batter. Whisk the dry ingredients together, and cream together the wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet batter, alternating with milk, until that’s combined. Take out the pan with the apples and spread the batter in an even layer over top.
- Bake. Bake the cake for 40-45 minutes at 350ºF. You may need to cover the pan with foil if you notice that the top is browning too quickly.
- Flip! Afterward, rest the cake for 15 minutes. Then, loosen the cake from the pan, and invert it onto a plate. Voila! Your apple upside down cake is ready to serve.
Recipe Notes
- Don’t overcook the caramel. Make sure to let the caramel simmer for only a minute before you take it off the heat. Overcooking the caramel will cause it to harden once it cools and the texture will be more like chewy caramels. Delicious, but not the consistency we’re going for!
- Don’t overmix. Overmixing the cake batter yields a dense, tough cake that won’t rise in the oven.
- Take care when flipping. I recommend loosening the edges of the cake with a knife and then placing a large plate face-down over the cake pan. Grip the pan and the plate tightly, and flip. Give the pan a few taps afterward, and lift it slowly so the cake doesn’t break as it comes out.
- Cool before serving. This cake is fine to serve while it’s still warm, but I like to let it cool as it’s easier to slice at room temperature.
Frequently Asked Questions
I usually remove the cake after 15 minutes. It’s important not to let this apple upside down cake cool completely in the pan, otherwise, the caramel will harden and the cake will stick. Let the cake rest for a bit once it’s out of the oven, and invert it before it finishes cooling.
Ideally, the round pan you use for this upside down cake should be at least 2” deep so that it doesn’t overflow in the oven. Mine isn’t quite that high, so I placed a baking sheet underneath to catch any caramel sauce that bubbles over. Make sure to grease the pan well with cooking spray or shortening, to keep the cake from sticking.
Serving Suggestions
This cozy apple upside down cake pairs perfectly with a scoop of vanilla bean ice cream and a drizzle of caramel sauce! It’s the best fall dessert with a cup of coffee or Kahlua hot chocolate after dinner, or I’ll enjoy a slice for breakfast or brunch with a cranberry mimosa on the side.
How Long Does an Upside-Down Cake Last?
- Fridge. This apple upside down cake lasts for up to 3 days in the fridge. Store it in an airtight container or wrap it tightly with plastic wrap.
- Freezer. You can also double-wrap this cake in plastic wrap or foil and freeze it for up to 1 month. Thaw the cake in the fridge before serving.
More Apple Recipes
Apple Upside Down Cake
Ingredients
Caramel Topping
- 2 apples, thinly sliced (peeling is optional and up to you)
- ½ cup light brown sugar
- 6 Tablespoons butter
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1/3 cup milk
Instructions
- Preheat oven to 350º F. Spray an 9-inch cake pan with non-stick spray. Set aside.
- In a saucepan melt together the butter and brown sugar for the caramel topping. Stirring contastantly bring the mixture to a simmer over medium heat. Once it starts to simmer let it cook for 1 minute, not stirring. Remove from heat and stir in the cinnamon and vanilla until well combined.
- Pour mixture into the prepared pan. Arrange the apples in a circle, almost fanning out like an accordion around the cake pan. Set in the fridge to chill while you prepare the cake.
- Whisk together flour, cinnamon, baking powder and salt. Set aside.
- Using an electric mixer cream together butter and both sugars for about 2 minutes, until it is light and fluffy. Beat in eggs and vanilla until well incorporated.
- Add the flour mixture and mix on low, slowly pouring in the milk until the batter just comes together.
- Pour into cake pan over the apples, and spread into an even layer.
- Bake for 40-45 minutes, covering with foil after 30 minutes if it starts to get too browned on top, until a tester comes out clean. Remove from the oven and let stand for 15 minutes.
- After 15 minutes, run a knife around the edge to loosen the cake. Place a large plate over the top and invert the cake onto the plate. Take the top a few times and slowly remove the cake pan.
Notes
- Store leftover cake in the fridge for up to 3 days.
- You can slice the cake warm, but it’s easier to get clean slices after it cools.
- Use any type of apple. I use a mix of Fuji and Gala apples for this recipe, but Granny Smith is another good choice.
- Ideally, you want your cake pan to be 2 inches deep to ensure that it doesn’t overflow. Mine isn’t quite that high, so I placed a baking sheet underneath to catch any of the caramel sauce that bubbled up
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
