Caramel Apple Upside Down Cake – Warm, Buttery, and Irresistibly Moist
If you love the cozy flavors of fall, this Caramel Apple Upside Down Cake is everything you crave in one comforting dessert. Layers of tender caramelized apples baked beneath a buttery, golden vanilla cake — all flipped upside down to reveal a glossy, gooey topping that looks as good as it tastes.
It’s the perfect dessert to celebrate apple season, and it comes together with simple pantry ingredients. Every bite melts in your mouth with soft apples, rich caramel flavor, and the warmth of cinnamon. Serve it warm with a scoop of vanilla ice cream or a drizzle of extra caramel for a truly irresistible treat.
This classic dessert feels indulgent yet approachable — ideal for holidays, family dinners, or when you simply want something sweet and nostalgic.
Why You’ll Love This Caramel Apple Upside Down Cake
1. Perfectly caramelized apple topping
The brown sugar and butter melt together to form a luscious caramel layer that coats the apples beautifully.
2. Moist, buttery cake base
Light and tender crumb that stays soft for days — the caramel keeps it perfectly moist.
3. Easy to make
No special equipment or complicated steps — just a few simple layers and one flip.
4. Uses everyday ingredients
All you need are basic baking staples and fresh apples.
5. Crowd-pleasing flavor
A beautiful blend of sweet caramel, juicy apples, and warm spices that everyone loves.
6. Stunning presentation
When inverted, the glossy apple topping makes it look like a bakery-style dessert.
What You’ll Need
Here’s everything required to make this cozy fall favorite:
For the Caramel Apple Topping:
- 4 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 2 medium apples (Granny Smith, Honeycrisp, or Fuji work best), peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup milk
Step-by-Step Instructions
Step 1: Prepare the Caramel Apple Topping
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan (preferably nonstick) and line the bottom with parchment paper for easy removal.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and a pinch of salt, and cook until the mixture is bubbly and smooth — about 1–2 minutes.
Pour the caramel mixture evenly into the prepared cake pan. Arrange the apple slices in overlapping circles on top of the caramel, covering the entire bottom.
Sprinkle lightly with cinnamon. Set aside while you make the cake batter.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes.
This step helps create a soft, tender crumb in the cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until combined.
Step 5: Add the Sour Cream and Milk
Beat in the sour cream (or Greek yogurt) until smooth.
Gradually mix in the dry ingredients in three additions, alternating with the milk. Start and end with the dry mixture.
Mix just until everything is combined — do not overmix.
Step 6: Assemble the Cake
Carefully spoon the batter over the caramel-coated apples, smoothing it out evenly with a spatula.
Be gentle so you don’t disturb the apple layer.
Step 7: Bake the Cake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
The cake should be golden brown and slightly pulling away from the sides.
If your oven tends to brown quickly, check around the 30-minute mark.
Step 8: Cool and Invert
Let the cake cool in the pan for 10–15 minutes.
Run a knife gently around the edges to loosen, then place a serving plate upside down on top of the pan.
Carefully flip the cake over in one swift motion, then slowly lift off the pan.
The caramelized apples should now be on top, glistening beautifully.
Let the cake cool for another 10 minutes before slicing.
Tips for Perfect Caramel Apple Upside Down Cake
- Use firm apples.
Soft apples tend to fall apart during baking. Granny Smith or Honeycrisp hold their shape best. - Don’t skip the parchment.
It prevents the caramel from sticking and ensures an easy, clean flip. - Cool before flipping.
Letting it rest for 10–15 minutes allows the caramel to thicken slightly and cling to the apples. - Even slices matter.
Thin, uniform apple slices help them bake evenly and create a beautiful layered look. - Use room temperature ingredients.
This helps the batter mix smoothly for the perfect texture. - Avoid overbaking.
Check early — the caramel can darken quickly. The cake is done when a toothpick comes out clean with just a few crumbs.
Flavor Variations
Once you’ve mastered the base recipe, you can experiment with creative twists.
1. Salted Caramel Apple Cake:
Sprinkle a pinch of sea salt over the caramel layer before baking for a sweet-salty finish.
2. Maple Apple Upside Down Cake:
Replace some of the brown sugar in the caramel with pure maple syrup for deeper flavor.
3. Spiced Apple Rum Cake:
Add a tablespoon of dark rum or apple brandy to the caramel sauce for a grown-up twist.
4. Apple Pecan Upside Down Cake:
Scatter chopped pecans or walnuts over the caramel before layering the apples.
5. Gluten-Free Version:
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Check the cake a few minutes early — gluten-free batters can bake faster.
Serving Suggestions
This cake is best served warm or at room temperature. It’s perfect on its own, but even better with a few simple accompaniments:
- A scoop of vanilla ice cream for the ultimate fall dessert.
- A dollop of whipped cream or Greek yogurt for a lighter option.
- A drizzle of warm caramel sauce for extra indulgence.
- A sprinkle of toasted pecans or cinnamon sugar for added texture.
It also pairs beautifully with coffee, hot cider, or tea — making it a wonderful treat for cozy afternoons or after-dinner desserts.
How to Store and Reheat
At Room Temperature:
Keep leftover cake covered at room temperature for up to 2 days.
Refrigerator:
Store in an airtight container for up to 5 days. Warm slightly before serving to re-soften the caramel.
Freezer:
Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator and warm in the microwave for 20–30 seconds before serving.
Make-Ahead Option
You can easily prepare this cake ahead of time:
- Prep the caramel and apples: Make the caramel and layer the apples in the pan a few hours in advance. Cover and refrigerate until ready to add the batter.
- Bake and reheat: The cake can be baked the day before, then warmed in a 300°F (150°C) oven for 10–12 minutes before serving.
This makes it ideal for entertaining — no last-minute stress, just reheat and serve.
Troubleshooting
Cake sticks to the pan:
Make sure you line the bottom with parchment paper and let the cake cool before flipping.
Apples too soggy:
Use firm apples and don’t slice them too thin. Softer varieties tend to release excess moisture.
Caramel too hard after cooling:
That usually means it was cooked too long. Next time, remove it from heat as soon as it’s smooth and bubbly.
Cake too dry:
Overbaking can cause dryness — check for doneness early, around 35 minutes.
Caramel didn’t spread evenly:
Pour it quickly into the pan while still hot; it sets fast as it cools.
Frequently Asked Questions
Can I use canned or pre-sliced apples?
Fresh apples are best, but canned apple slices can work if drained well and not overly sweetened.
Can I use oil instead of butter?
Butter is key to the rich caramel flavor, so it’s best not to substitute.
What size pan works best?
A 9-inch round cake pan is ideal. You can also use a 9-inch springform pan, but wrap the outside with foil to catch any leaks.
Can I make this in a cast iron skillet?
Yes, it works beautifully. Cook the caramel right in the skillet, layer the apples, pour the batter on top, and bake directly in the same pan.
What are the best apples for baking?
Granny Smith, Honeycrisp, Braeburn, or Fuji apples are all excellent choices. Avoid Red Delicious or Gala — they’re too soft for baking.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and increase bake time to about 45–50 minutes.
Nutrition Information (Approximate per Slice)
- Calories: 310
- Protein: 4g
- Fat: 13g
- Carbohydrates: 46g
- Fiber: 2g
- Sugar: 31g
(Nutrition values vary depending on apples and serving size.)
Why This Recipe Works
The beauty of an upside down cake lies in its simplicity — the caramel and fruit form their own glossy topping as the cake bakes. When inverted, you get a beautiful, picture-perfect dessert with minimal effort.
The melted butter and brown sugar create a rich caramel base that infuses the apples as they bake, giving them depth and sweetness. Meanwhile, the sour cream and butter in the batter keep the crumb moist, tender, and flavorful.
Every element — the texture of the apples, the buttery caramel, and the fluffy cake — works together harmoniously to deliver a dessert that’s both rustic and elegant.
Tips for Customizing Your Baking Routine
- Make it mini:
Use a muffin tin to create individual caramel apple upside down cakes — great for parties. - Add a fall spice blend:
Incorporate cloves, ginger, or allspice for extra warmth. - Top with crumble:
Before baking, sprinkle a bit of cinnamon streusel over the batter for a crumble-style variation. - Experiment with fruit:
Pears, peaches, or even pineapple can replace apples for a new twist. - Turn it into breakfast:
Serve warm slices with Greek yogurt or a drizzle of maple syrup for a cozy morning treat.
Final Thoughts
This Caramel Apple Upside Down Cake is the perfect way to celebrate fall flavors — sweet, buttery, and full of comforting spice. It looks impressive yet couldn’t be simpler to make, and it fills your kitchen with the nostalgic aroma of caramel and baked apples.
Whether you serve it for a holiday gathering, a cozy weekend dessert, or just because you have extra apples on hand, this cake delivers every time. The combination of tender apples, soft vanilla cake, and buttery caramel sauce makes it a dessert worth savoring all year round.
Warm, golden, and melt-in-your-mouth delicious — this Caramel Apple Upside Down Cake will quickly become a seasonal favorite in your baking rotation.
