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Caramel Apple Upside Down Cake Recipe

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4.4 from 6 reviews

This Caramel Apple Upside Down Cake is a delightful autumn dessert featuring tender apple slices caramelized with butter and brown sugar, layered beneath a spiced, moist cake. The combination of cinnamon and nutmeg adds warming flavors, while the buttery caramelized topping provides a luscious finish. Perfect for cozy gatherings or an elegant treat, this cake is served inverted to showcase the glossy apple topping.

Ingredients

Topping

  • 6 Tablespoons (85g) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)

Cake

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (90ml) whole milk, at room temperature

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the correct temperature for baking.
  2. Prepare Topping: In a small saucepan over medium heat, combine butter and brown sugar. Whisk occasionally until the butter melts completely. Then whisk constantly for one minute as the mixture thickens. Remove from heat and stir in the cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Neatly arrange the sliced apples on top of the caramel, overlapping where necessary. Place the pan in the refrigerator for a few minutes to set the topping.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy (about 1 minute). Add both granulated and brown sugars, beating again on high speed until well combined and fluffy (about 1 minute). Scrape down the bowl as needed.
  5. Add Eggs and Vanilla: On high speed, add the eggs one at a time along with the vanilla extract. Beat until just combined. Scrape the sides and bottom of the bowl to ensure even mixing.
  6. Combine Batter: Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Gradually pour in the whole milk as the mixer runs on low. Mix until just combined, taking care not to overmix; whisk by hand if needed to remove any lumps. The batter will be slightly thick.
  7. Assemble Cake: Remove the topping pan from the refrigerator. Evenly pour and spread the cake batter over the caramel apple topping in the pan.
  8. Bake: Bake for 40 to 46 minutes. About halfway through baking, tent a piece of foil lightly over the cake to prevent the top from over-browning before the center is fully cooked. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool and Invert: Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. Then invert the cake onto a serving plate so the apple topping is on top. Some juices may seep out—this is normal. For best results, allow the cake to cool completely at room temperature before slicing and serving to avoid a messy presentation. Avoid refrigerating the cake to speed cooling as this can make it dense.
  10. Store: Cover leftover slices and store in the refrigerator for up to 3 days or freeze portions for up to 3 months. Freeze individual slices rather than the whole cake to preserve topping arrangement. Thaw frozen slices at room temperature before serving.

Notes

  • Use a 9×2 inch cake pan or pie dish to prevent overflow and ensure proper topping arrangement.
  • Peeling the apples is important for a tender topping layer.
  • Allowing the topping to set in the refrigerator helps maintain the apple arrangement.
  • Tent the cake with foil halfway through baking to avoid over-browning the top.
  • It is best to serve the cake at room temperature after complete cooling for neat slices.
  • Do not refrigerate the cake to speed cooling as it affects texture negatively.
  • Freeze individual slices rather than the whole cake to preserve topping appearance.

Find it online: https://cozyplatter.com/caramel-apple-upside-down-cake-recipe/