If you have a soft spot for cozy fall desserts or simply love the rich, buttery warmth of caramel paired with tart, tender apples, this Caramel Apple Upside-Down Cake Recipe is going to be your new favorite. Picture glossy caramel pooling beneath thinly sliced apples baked to perfection, all embraced by a moist, tender cake that’s just begging for a warm slice. It’s an absolute showstopper for dessert tables and a delightful way to share a lovingly homemade treat with family and friends.
Ingredients You’ll Need
Every ingredient in this Caramel Apple Upside-Down Cake Recipe plays an essential role, from the fragrant spices to the creamy butter, creating a harmony of flavors and textures. These simple staples come together to deliver a rich, buttery caramel topping, tender fruit, and a moist, fluffy cake that’s as beautiful as it is delicious.
- Unsalted butter (1/2 cup for topping): Melts into a golden caramel base that’s both rich and glossy.
- Light brown sugar (3/4 cup): Brings deep molasses notes that perfectly complement the apples.
- Medium apples (2): Peeled and sliced thin to balance tartness with sweetness and add texture; Honeycrisp or Granny Smith are ideal.
- Ground cinnamon (1/2 teaspoon): Adds fragrant warmth that ties the caramel and apples together.
- All-purpose flour (1 1/2 cups): Forms the tender crumb of the cake.
- Baking powder (1 1/2 teaspoons) and baking soda (1/2 teaspoon): Work together to give the cake its perfect rise and softness.
- Salt (1/4 teaspoon): Enhances all the sweet flavors without overpowering.
- Softened unsalted butter (1/2 cup for cake): Creamed into sugar to create a light cake batter.
- Granulated sugar (3/4 cup): Sweetens the cake while aiding in its tender crumb.
- Large eggs (2): Provide structure and richness to the cake batter.
- Vanilla extract (1 teaspoon): Adds a lovely aromatic depth to balance the sweetness.
- Sour cream (1/2 cup): Keeps the cake moist and adds subtle tanginess.
- Whole milk (1/4 cup): Lightens the batter and ensures a tender texture.
How to Make Caramel Apple Upside-Down Cake Recipe
Step 1: Prepare the Caramel Apple Topping
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan, lining the bottom with parchment paper for easy removal later. Melt the 1/2 cup of unsalted butter over medium heat in a small saucepan, then stir in the brown sugar and cinnamon. Cook this mixture until it bubbles gently for about 2 minutes—it transforms into that luscious caramel coating. Pour it evenly into the bottom of your prepared pan and then arrange the thinly sliced apples in a circular pattern over the caramel. This is the stunning base that will shine when you flip the cake over later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting or whisking these dry components ensures your cake layers bake evenly and rise beautifully without any clumps.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until you achieve a light, fluffy texture. This process is key for trapping air, giving your cake an airy lift and delicate crumb.
Step 4: Combine the Wet Ingredients
Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream, which add moisture and rich flavor to your batter.
Step 5: Incorporate the Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently and just until combined to avoid developing gluten, which can make the cake tough. Your batter should be smooth and pourable.
Step 6: Assemble and Bake
Spoon the batter gently over the arranged apples and caramel, spreading it evenly to cover the fruit. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert the cake onto a serving plate. Let the cake cool slightly before serving so the caramel can set just perfectly.
How to Serve Caramel Apple Upside-Down Cake Recipe
Garnishes
For an extra touch of indulgence, serve your Caramel Apple Upside-Down Cake Recipe with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a sprinkle of chopped toasted pecans can add just the right bit of sparkle and crunch.
Side Dishes
This cake pairs wonderfully with a warm cup of spiced cider or a bold black coffee. The drinks’ warmth and slight bitterness perfectly complement the sweet, buttery depth of the cake’s caramel and apples.
Creative Ways to Present
For an impressive presentation, plate individual slices with a drizzle of caramel sauce and a fresh cinnamon stick alongside. Add thin apple slices fan-shaped atop the whipped cream for that elegant, rustic look that’ll wow everyone at your table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps the cake moist without sacrificing the fresh caramel flavor.
Freezing
You can freeze the entire Caramel Apple Upside-Down Cake Recipe or individual slices. Wrap them well with plastic wrap and aluminum foil to prevent freezer burn and keep for up to three months. Thaw overnight in the refrigerator before reheating or serving.
Reheating
Reheat slices gently in a microwave for 20 to 30 seconds or warm them in a 300°F oven for about 10 minutes. This brings back that fresh-baked warmth and delicious aroma without drying out the cake.
FAQs
Can I use different types of apples for this cake?
Absolutely! Firmer varieties like Honeycrisp, Granny Smith, or Fuji work best because they hold their shape well during baking and provide a nice balance of tartness and sweetness.
What if I don’t have sour cream on hand?
You can substitute sour cream with plain Greek yogurt or even buttermilk to keep the cake moist and tender without sacrificing flavor.
Is it necessary to line the pan with parchment paper?
While not absolutely required, lining the pan with parchment paper helps the cake release smoothly after baking, ensuring your beautiful caramel apple topping stays intact when inverted.
Can I make this cake gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free baking blend designed for cakes, you can enjoy this dessert gluten-free. Just be sure your baking powder and other ingredients are gluten-free as well.
How long can I make this cake ahead of time?
This cake can be baked a day in advance and stored at room temperature. Just reheat gently before serving to restore that fresh-baked warmth.
Final Thoughts
This Caramel Apple Upside-Down Cake Recipe is such a heartwarming and irresistible dessert. It brings together the perfect balance of sweet, tart, and spiced flavors that remind you of crisp autumn afternoons and cozy kitchen moments. Whether you’re baking for a holiday gathering or simply craving a special treat, I encourage you to give this recipe a try – it’s truly a slice of happiness on a plate!
Print
Caramel Apple Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Caramel Apple Upside-Down Cake is a delightful fall dessert featuring tender cake layered over a rich caramel and cinnamon-spiced apple topping. Moist and flavorful, it’s perfect for holiday gatherings or cozy evenings when served warm with whipped cream or vanilla ice cream.
Ingredients
For the Topping:
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 2 medium apples (peeled, cored, and thinly sliced)
- 1/2 teaspoon ground cinnamon
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Prepare the Topping: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir in the brown sugar and ground cinnamon, cooking until the mixture bubbles, about 2 minutes. Pour the caramel mixture evenly into the prepared pan and arrange the thinly sliced apples over the caramel in a circular pattern.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract followed by the sour cream. Gradually add the dry ingredients alternated with the whole milk, mixing just until combined to avoid overmixing.
- Assemble and Bake: Gently spoon the batter over the apple and caramel layer, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate so the caramel apple topping is on top. Let the cake cool slightly before serving.
Notes
- Use firm apple varieties like Honeycrisp, Granny Smith, or Fuji for the best texture and flavor contrast.
- Serve the cake warm with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- The cake can be prepared a day ahead and gently reheated before serving to enhance flavors.
