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Irresistible Caramel Apple Upside-Down Cake

caramel apple upside-down cake - featured image
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A cozy fall dessert featuring tender cake topped with sticky, buttery caramel and cinnamon-spiced apples. Perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 6 tablespoons unsalted butter (softened)
  • 3/4 cup packed brown sugar (light preferred)
  • 3 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (room temperature; almond or oat milk for dairy-free)
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
  2. In a small saucepan over medium heat, melt 6 tablespoons butter with 3/4 cup packed brown sugar, stirring until smooth and bubbling (3-4 minutes). Pour caramel evenly into the bottom of the prepared pan.
  3. Toss sliced apples with 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Arrange apples in a single layer over the caramel in the pan.
  4. In a medium bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. In a large bowl, beat 3/4 cup granulated sugar with 2 eggs until fluffy and light yellow (3-4 minutes). Add 1 teaspoon vanilla extract, 1/2 cup milk, and 1/4 cup vegetable oil; mix until just combined.
  6. Gradually fold dry ingredients into wet mixture until just combined, avoiding overmixing.
  7. Pour batter evenly over the apples and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges are golden.
  9. Cool cake in pan for 10-15 minutes. Run a knife around edges, then invert onto a serving plate carefully.
  10. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Slice apples uniformly about 1/4-inch thick for even cooking. Soften butter before mixing with sugar to avoid grainy caramel. Stir caramel constantly to prevent burning. Avoid overmixing batter to keep cake tender. Let cake cool before inverting to set caramel topping. If caramel is runny after baking, it firms up as it cools.

Nutrition

Keywords: caramel apple cake, upside-down cake, fall dessert, autumn baking, caramel apple dessert, easy cake recipe

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