Caramelized Apple Upside Cake

This rustic apple upside-down cake transforms simple ingredients into a showstopping dessert that fills your home with the aroma of caramelized apples and warm cinnamon. The tender cake layer perfectly complements the sticky caramel apple topping for a dessert that feels both homey and elegant.

I first made this cake for my daughter's autumn birthday when she requested something "not too sweet but still special." The moment we flipped it over to reveal those glistening caramelized apples, it became our go-to celebration cake.

Ingredients

• Granny Smith or Honeycrisp apples: choose firm varieties that hold their shape when baked
• Unsalted butter: creates the rich caramel base and adds moisture to the cake
• Brown sugar: develops a deep caramel flavor as it bakes with the apples
• Ground cinnamon: enhances the apple flavor and adds warmth
• All-purpose flour: provides structure to the cake
• Baking powder and baking soda: the perfect leavening combination for a tender crumb
• Granulated sugar: sweetens the cake without overwhelming the apple flavor
• Eggs: bind the ingredients and add richness
• Vanilla extract: adds depth and enhances the other flavors
• Milk: creates a moist cake texture

Step-by-Step Instructions

Prepare the Apples:

Peel, core, and slice apples into uniform thin wedges about ¼ inch thick. Aim for consistent thickness so they cook evenly. I find that cutting each apple into 12 16 slices works perfectly for an attractive pattern when arranged.

Make the Caramel Base:

Melt butter in a saucepan over medium heat until it begins to foam. Add brown sugar and cinnamon, stirring constantly until the mixture becomes smooth and glossy, about 3 minutes. Watch carefully as it can burn quickly. Pour this luscious mixture into a well-greased 9 inch round cake pan, spreading it evenly across the bottom.

Arrange the Apples:

Carefully layer apple slices in concentric circles over the caramel mixture, slightly overlapping each slice. Start from the outside edge and work your way toward the center. The more precisely you arrange them, the more beautiful your finished cake will be. Press them gently into the caramel.

Prepare the Cake Batter:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. In a larger bowl, beat the granulated sugar and eggs with an electric mixer until light and fluffy, about 2 minutes. The mixture should be pale yellow and nearly doubled in volume. Add vanilla extract and beat to incorporate. Gradually add the dry ingredients alternating with milk, beginning and ending with the flour mixture. Mix just until combined to avoid developing too much gluten.

Combine and Bake:

Gently pour the batter over the arranged apples, being careful not to disturb your pattern. Use a spatula to spread the batter evenly. Bake in a preheated 350°F oven for 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. The cake will rise significantly but settle as it cools.

Cool and Serve:

Allow the cake to cool in the pan for exactly 10 minutes. This timing is crucial as cooling too long will cause the caramel to harden and stick to the pan, while flipping too soon might cause the cake to fall apart. Run a knife around the edge to loosen, then place a serving plate upside down over the cake pan and carefully flip both together in one confident motion. Leave the pan in place for a minute to allow the caramel to drip onto the cake before removing.

Save

The caramel apple topping is truly the star of this recipe. I remember the first time my grandson helped me make this cake. His eyes widened with wonder when we flipped it over to reveal the glistening apple pattern. Now it's our special baking project whenever he visits.

Perfect Apple Selection

The type of apple you choose dramatically affects the final result. Granny Smith apples provide a tart contrast to the sweet caramel, while Honeycrisp offers a perfect balance of sweetness and structure. Avoid softer varieties like McIntosh or Red Delicious as they tend to break down too much during baking. For an interesting flavor dimension, try using a combination of apple varieties in the same cake.

Serving Suggestions

This cake reaches new heights when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The contrast between the warm cake and cold topping creates a delightful sensory experience. For a more sophisticated presentation, drizzle each serving with additional caramel sauce and a sprinkle of toasted walnuts or pecans. This cake also pairs beautifully with afternoon tea or coffee.

Troubleshooting Tips

If your cake appears done on top but still underbaked in the center, cover loosely with aluminum foil for the last 10 minutes of baking to prevent over browning. Should your caramel crystallize while cooking, add a tablespoon of water and continue heating until smooth again. And if any apple slices stick to the pan when inverting, simply remove them and place them back on the cake they'll never know.

Recipe FAQs

→ What type of apples work best for this upside-down cake?

Granny Smith or Honeycrisp apples are specifically recommended for this cake. Granny Smiths provide a tart contrast to the sweet caramel, while Honeycrisps offer a perfect balance of sweetness and firmness. Any apple that holds its shape when baked will work well, including Braeburn, Jonagold, or Pink Lady varieties.

→ Can I make this cake ahead of time?

Yes, you can prepare this cake 1-2 days in advance. After cooling completely, store it covered at room temperature for up to 24 hours or refrigerate for up to 3 days. For best results, warm individual slices slightly before serving to restore the soft texture and enhance the caramel flavors.

→ Why did my caramel harden during baking?

If your caramel layer hardened, it likely cooked too long initially or the cake wasn't inverted while still warm. Always turn out the cake after allowing it to cool for only 10 minutes. The residual heat keeps the caramel pliable. If you wait too long, the sugar mixture can crystallize and harden.

→ Can I substitute the dairy ingredients to make this dairy-free?

You can create a dairy-free version by substituting the butter with coconut oil or a plant-based butter alternative. Replace the milk with almond, oat, or coconut milk in equal amounts. These substitutions may slightly alter the flavor profile but will still yield a delicious caramelized apple cake.

→ How do I prevent the cake from sticking to the pan when inverting?

To ensure clean release when inverting, thoroughly grease your cake pan before adding the caramel mixture. Use parchment paper in the bottom for extra insurance. When it's time to flip, run a thin knife around the edges first, place your serving plate on top, and flip in one confident motion while the cake is still warm.

→ What can I serve with this apple cake?

This cake pairs beautifully with vanilla ice cream or freshly whipped cream as suggested in the notes. Other excellent accompaniments include crème fraîche, caramel sauce drizzle, vanilla custard, or even a sprinkle of toasted nuts. For breakfast or brunch, serve with a dollop of Greek yogurt.