We’re all used to cakes with all the good stuff piled up on top, right? Well, yeah, me too.
But then my baker pals blew my mind with an easy recipe for upside-down caramelized apple cake! Now, it’s my absolute favorite, and seeing everyone’s reaction when I serve it up is priceless every single time.
Why We All Swoon Over Caramelized Apple Upside-down Cake Recipe
- The magic is the caramelized apples at the bottom. Brown sugar and butter team up to create this sticky, sweet topping oozing with caramel goodness! And when you pair that with the tartness of the apples, oh boy, it’s heaven.
- Our cake is soft and moist, thanks to the apples releasing their juices while baking. It’s basically the perfect canvas for those caramelized apples to steal the show!
- Upside-down cakes are easy to put together. No fancy gadgets or pro baking skills are required; it’s super beginner-friendly! I can’t think of a better choice when you’re short on time but still craving something homemade.
- The base recipe is SUPER adaptable. Look, you can swap out the apple varieties (think sweet Honeycrisp or tart Granny Smith), sprinkle in extra spices (like ginger or cardamom), or throw in some nuts! Heck, feel free to drizzle on some caramel sauce if you want.
- I know we often think of apples as something… autumn-y, but this cake is a year-round delight! Fresh fall apples are the best, but store-bought apples will do just fine – perfect for a potluck or even a casual dessert for a weeknight treat. And hey, with its classy caramelized apple topping, it looks fancy enough for any special occasion, too.
9 Basic Steps To Make Apple Upside-down Cake
Step 1.
First, preheat your oven to 350°F (177°C) so our cake will turn golden later.
Topping
Step 2.
Now, let’s work on our yummy topping.
In a saucepan, melt unsalted butter (6 tbsp) and brown sugar over medium heat. Stir every 10-15 seconds until the butter is melted and the mixture thickens (it should take about a minute).
Then, take the mixture off the heat and stir in ground cinnamon and vanilla. Pour this gooey goodness into your ungreased cake pan or pie dish – make sure it’s about 2×9 inches and deep enough!
Step 3.
Now, layer those apple slices evenly on top and overlap if necessary. Pop it in the fridge for 2-3 minutes while we whip up the batter. Trust me; it helps to set up the arrangement nicely.
Cake Batter
Step 4.
For the batter, whisk together baking powder, flour, nutmeg, cinnamon, and salt in a separate bowl — we’ll need those later.
Step 5.
Now, onto the wet stuff. If you’ve got a mixer (both handheld and stand mixers are okay), use it to beat in the ingredients at high speed in this order: butter (1 minute), both sugar types (1 minute), eggs, and vanilla (1 to 2 minutes) until creamy. Remember to scrape the bowl’s sides and bottom with your spatula!
Then, gradually add our dry ingredients (from Step 4) while mixing on low speed, pouring in some milk as you go. Don’t overmix, by the way; we want a thick batter without any lumps. Use your hands to whisk them all if you don’t mind a little muscle workout!
Baking
Step 6.
It’s time to finish up our masterpiece.
Take your topping out of the fridge and pour the cake batter over it, making sure it’s spread out evenly.
Step 7.
Now, into the preheated oven it goes! Bake it for about 40 to 50 minutes, but halfway through, cover it with foil to keep the top surface from getting too brown too soon. You’ll know it’s ready when a small toothpick poked into the middle comes out clean (a few crumbs are fine). Oh, and don’t freak out if the cake takes slightly longer or sticks a bit to the aluminum foil – we will flip it upside down, after all!
Step 8.
Once it’s out of the oven, let it cool on the rack for 15 minutes.
Here comes the fun part: flip it onto a plate or cake stand. Don’t worry if juices spill over a little from our topping – that’s totally normal.
Step 9.
You can dig in while it’s still warm. But fair warning: it might be a bit messy! I myself like to let it cool entirely at room temp before slicing.
Whatever you do, just don’t put it in the fridge to make it “cool down faster” – that will make the cake too dense for your liking. Let it rest naturally, and you’ll be rewarded with the best slices of apple upside-down cake goodness! Enjoy!
Craving a taste of nostalgia? My guides on apple pies and apple crumb cakes surely bring up those warm, comforting memories from childhood!
Notes
1. We will prep the apples LONG before assembling our cake. That’s why they might start browning quickly! So, I often toss my apple spices into a mixture of lemon juice and water to avoid disasters. Trust me, their acidity will slow down the browning like a champ.
2. You can go for any baking pan you like, but cast iron skillets are my favorite for two very obvious reasons! Cast iron spreads out heat evenly, for once, so my cake will bake very consistently. Plus, thanks to their smooth and seasoned surface, I can invert the entire cake immediately without sticking.
Again, I don’t say you cannot use other pans here. But whatever you choose, make sure it’s oven-safe and ABSOLUTELY leakproof! The caramel sauce bubbles like crazy during our baking, and any leaks can lead to a burnt mess on your oven floor.
FAQs
How Can I Keep My Fluffy Cake From Tearing When I Flip It Over?
Before inverting the cake, gently run a thin knife around the edges of the pan. It will loosen the cake from the sides.
Can I Add Liquor To The Cake Batter?
Absolutely! Bourbon or amaretto goes well with the apple and caramel flavors. But go easy on it, though, as too much alcohol might ruin the cake’s structure.
Have fun!
Caramel Apple Upside Down Cake
Ingredients
Topping
- 6 tbsp unsalted butter
- ½ cup packed dark or light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp pure vanilla extract
- 2 cups peeled and sliced apples (¼ inch each slice) (about 2 medium apples)
Cake
- 1 ½ cups spooned and leveled all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup softened, unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed dark or light brown sugar
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- 6 tbsp whole milk, room temperature
Instructions
- Preheat your oven to 350°F (177°C) so our cake will turn golden later.
Topping
- In a saucepan, melt unsalted butter and brown sugar over medium heat. Stir every few seconds until the butter is melted and the mixture thickens (about 1 minute).
- Remove the mixture from the heat and stir in ground cinnamon and vanilla. Pour it into a 2×9 cake pan or pie dish (no need to grease).
- Layer apple slices evenly on top and overlap if necessary. Refrigerate for 2-3 minutes while we whip up the batter.
Cake Batter
- Dry ingredients: Whisk baking powder, flour, nutmeg, cinnamon, and salt in a separate bowl.
- Wet ingredients: Use your hand or electric mixer to beat in the ingredients at high speed in this order: butter (1 minute), both sugar types (1 minute), eggs, and vanilla (1 to 2 minutes) until creamy. Scrape the bowl’s sides and bottom with your spatula.
- Gradually add our dry ingredients to the wet while mixing on low speed, pouring in some milk as you go. Don’t overmix. Use your hands to whisk them all if you can.
Baking
- Take your topping out of the fridge and pour the warm cake batter over it.
- Bake it for about 40 to 50 minutes, but halfway through, cover it with foil to keep the top surface from getting too brown too soon. You’ll know it’s ready when a small toothpick poked into the middle comes out clean (a few crumbs are fine).
- Let it cool on the wire rack for 15 minutes, then flip it onto a plate or cake stand.
- You can dig in while it’s still warm. But I recommend letting it cool entirely at room temp before slicing. Enjoy.
Notes
- To prevent the apples from browning too quickly before baking, toss them in a mixture of lemon juice and water.
- Cast iron skillets are popular for upside-down cakes because they distribute heat evenly and can be inverted easily. But whichever pan you use, ensure it’s oven-safe and leakproof, as the caramel sauce can bubble up during baking.
