Caramel Apple Upside-Down

This caramel apple upside-down cake is a cozy dessert that shines on cool autumn evenings or whenever you crave something sweet and comforting. The rich, buttery caramel topping melds perfectly with tender apple slices beneath a soft, spiced cake. It looks impressive but comes together with pantry staples and hearty fruit you can find year-round.

I threw this together one chilly fall evening with a few apples left on the counter and it quickly became a household favorite for cozy weekend treats.

Ingredients

• Unsalted butter: gives the caramel topping its rich, creamy base and keeps the cake moist. Use good quality butter for the best flavor.
• Brown sugar: adds deep molasses notes essential for traditional caramel. Choose a fresh, soft brown sugar, not hard packed.
• Honeycrisp or Granny Smith apples: offer bright tartness and hold their shape well when baked. Pick firm, crisp fruit with no bruises for the best texture.
• All-purpose flour: provides structure to the cake while keeping it tender. Fresh, well stored flour improves rise and texture.
• Baking powder and baking soda: work together to leaven the cake and create a light crumb. Check expiration dates to ensure rise.
• Ground cinnamon and nutmeg: give warm, cozy spice notes that complement the apples and caramel superbly.
• Eggs: bind the batter and add richness. Use fresh eggs at room temperature for easier mixing.
• Sour cream or plain yogurt: adds moisture and subtle tang, balancing the sweet caramel perfectly.
• Vanilla extract: brightens the overall flavor with its sweet floral notes.
• Milk: thins the batter just enough for smooth spreading without making it runny.

Instructions

Build The Pan:

Preheat your oven to 350 degrees Fahrenheit and generously grease a 9 inch round cake pan or deep pie dish. This prepares your pan so the caramel doesn't stick and your cake will release easily after baking.

Prepare The Caramel Topping:

Melt butter and brown sugar in a small saucepan over medium heat stirring until bubbly and smooth, about two to three minutes. Immediately pour this mixture into the bottom of your prepared pan then neatly arrange your peeled, cored, and sliced apples in overlapping circles on top of the caramel. This creates the beautiful upside-down look after baking.

Make The Cake Batter:

In a medium bowl whisk together your dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl beat softened butter with both brown and granulated sugars until light and fluffy. Add eggs one at a time and incorporate the vanilla extract. Mix in sour cream and milk until well combined then gently fold in your dry ingredients until just mixed. Avoid overmixing to keep the cake tender.

Combine Batter And Apples:

Carefully spoon and spread the batter evenly over the arranged apple slices. Take care not to disturb the fruit so the final presentation stays pretty.

Bake And Cool:

Place the pan in your preheated oven and bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes so the caramel firms slightly and doesn't run during flipping.

Invert And Serve:

Run a knife around the edges of the cake then place a serving plate on top of the pan and quickly invert. The caramel and apples will now be the star attraction on top. Serve warm ideally with a scoop of vanilla ice cream or freshly whipped cream for a delightful finish.

My favorite part is the caramel itself it reminds me of my grandmother's old fashioned desserts where sticky, buttery topping elevated simple fruit. Sharing this cake became part of our family's fall traditions and always draws a crowd with its stunning presentation.

Storage Tips

Store any leftovers wrapped tightly at room temperature for up to two days. For longer storage wrap tightly and refrigerate then bring to room temperature or warm gently before serving. This cake does freeze well wrapped in foil and plastic wrap. Thaw overnight in fridge before warming.

Ingredient Swaps

If you don't have sour cream plain whole-milk yogurt works just fine. Substitute your favorite variety of tart apple or even pears for a different twist. For dairy-free versions swap butter for a vegan alternative and milk for a plant-based choice.

Serving Ideas

Try serving the cake warm topped with whipped cream or vanilla ice cream for a cozy dessert. It also pairs well with a drizzle of caramel sauce or a sprinkle of toasted nuts for added texture. A cup of strong black coffee or spiced tea completes the cozy vibe.

This cake brings nostalgic autumn warmth with every bite and is sure to become a seasonal favorite.

Frequently Asked Recipe Questions

→ What type of apples work best for this cake?

Honeycrisp and Granny Smith apples are ideal because they hold their shape during baking and offer a balance of tartness and sweetness.

→ How do I prevent the caramel from sticking when inverting?

Allow the caramel to cool slightly before adding the apples and batter, and let the cake cool for 10–15 minutes after baking before flipping it onto a serving plate.

→ Can I use plain yogurt instead of sour cream?

Yes, plain yogurt can be used interchangeably with sour cream to maintain moisture and tenderness in the cake batter.

→ What spices enhance the flavor of this cake?

Cinnamon and nutmeg add a warm, aromatic touch that complements the sweetness of the caramel and apples perfectly.

→ What is the recommended serving suggestion?

Serving warm with a scoop of vanilla ice cream or a dollop of whipped cream enhances the comforting richness of the cake.