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Caramel Apple Upside-Down Cake

Caramel Apple Upside-Down Cake

Delight in the comforting warmth of Caramel Apple Upside-Down Cake, a perfect fall dessert featuring rich caramel and tender spiced apples.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 3 tablespoons Unsalted Butter Adds richness and moisture; you can substitute with salted butter if you prefer.
  • 0.5 cup Brown Sugar Provides sweetness and depth; both light and dark brown sugar work beautifully here.
For the Apples
  • 2–3 Apples Peeled, cored, and sliced; use tart varieties like Honeycrisp or Granny Smith for the best flavor.
For the Cake Batter
  • 1.5 cups All-Purpose Flour Forms the cake structure; consider whole wheat flour for added fiber.
  • 1.5 teaspoons Baking Powder Leavening agent.
  • 0.5 teaspoons Baking Soda Leavening agent.
  • 0.5 teaspoons Salt Enhances overall flavor; kosher salt is a great choice for even distribution.
  • 1 teaspoons Cinnamon Infuses warm spice notes, perfect for fall.
  • 0.25 teaspoons Nutmeg Infuses warm spice notes.
  • 0.5 cups Unsalted Butter Softened; provides moisture and flavor.
  • 0.5 cup Brown Sugar Sweetens the cake.
  • 0.25 cup Granulated Sugar Balances with caramel flavors.
  • 2 Large Eggs Binds the cake together; can use applesauce (¼ cup per egg) for a vegan option.
  • 1 teaspoons Vanilla Extract Adds depth of flavor.
  • 0.5 cups Sour Cream or Plain Yogurt Brings rich moisture.
  • 0.25 cup Milk Helps thin the batter.

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • Mixing bowl
  • Hand or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt 3 tablespoons of unsalted butter and ½ cup of brown sugar in a medium saucepan over medium heat until bubbly and smooth, about 2-3 minutes. Pour into the prepared cake pan and arrange the sliced apples on top.
  3. In a large mixing bowl, combine 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ¼ teaspoon of nutmeg. Whisk thoroughly.
  4. In another bowl, cream together ½ cup of softened unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, 1 teaspoon of vanilla extract, ½ cup of sour cream, and ¼ cup of milk into the butter-sugar mixture until smooth.
  6. Gently fold the dry mixture into the wet mixture until no flour pockets remain, being careful not to over-mix.
  7. Pour the batter evenly over the apples in the pan, spreading it out to cover completely.
  8. Bake in the preheated oven for 40 to 45 minutes, checking for doneness with a toothpick.
  9. Cool in the pan for 10 to 15 minutes, then run a knife around the edges and invert onto a serving plate.
  10. Serve warm, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

For best results, choose firm, tart apples and serve the cake warm. Store leftovers covered at room temperature for up to 3 days.

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