Dessert

Caramel Apple Upside Down Cake Recipe

Bylilan Sage July 12, 2026July 12, 2026

Introduction

Caramel Apple Upside Down Cake is a delightful treat that combines tender cake with sweet, spiced apples and a rich caramel topping. This dessert is perfect for cozy autumn gatherings or any time you want a comforting, flavorful cake. Its beautiful presentation and irresistible taste make it a crowd-pleaser.

A close-up view of a round cinnamon apple upside-down cake with two visible layers; the top layer features shiny, golden caramelized apple slices arranged in overlapping segments coated with a sticky cinnamon glaze, while the bottom layer is a dense, dark golden-brown spongy cake with soft texture, shown on a white plate with a silver cake server lifting a triangular slice under it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)*
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

Step 1: Preheat your oven to 350°F (177°C).
Step 2: Prepare the topping by combining butter and brown sugar in a small saucepan over medium heat. Whisk occasionally until the butter melts, then cook whisking constantly for 1 minute as the mixture thickens. Remove from heat and stir in cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly over the caramel, overlapping if needed. Chill the pan in the refrigerator for a few minutes to set the topping arrangement.
Step 3: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 4: Using a mixer, beat the softened butter on high speed until smooth and creamy (about 1 minute). Add granulated sugar and brown sugar, beating on high until creamed together, about 1 minute. Scrape down the bowl as needed. Beat in eggs and vanilla extract on high speed until combined, scraping down the bowl again as needed.
Step 5: Slowly add the dry ingredients to the wet ingredients on low speed, then slowly pour in the milk while mixing on low. Beat just until combined, avoiding over-mixing. Use a whisk if necessary to eliminate any lumps. The batter will be slightly thick.
Step 6: Remove the topping pan from the refrigerator and evenly pour the cake batter over the apples and caramel.
Step 7: Bake the cake for 40–46 minutes. Halfway through baking, tent the top with foil to prevent over-browning. Test doneness with a toothpick inserted into the center; it should come out mostly clean with a few moist crumbs.
Step 8: Cool the cake on a wire rack for 15 minutes. Then carefully invert the cake onto a serving plate. Some caramel juices may seep out, which is normal.
Step 9: For best results, let the cake cool completely at room temperature before slicing and serving to avoid messy slices. Avoid refrigerating to speed cooling, as this can make the cake dense.
Step 10: Store leftovers covered in the refrigerator for up to 3 days or freeze slices for up to 3 months. Thaw frozen slices at room temperature. Freezing the entire cake is not recommended as the apple topping does not thaw well.

Tips & Variations

Use tart apples like Granny Smith to balance the sweetness of the caramel.
For extra flavor, sprinkle chopped nuts, such as pecans or walnuts, on top of the caramel before adding the apples.
If you prefer, swap whole milk for sour cream for a richer texture.
Allowing the cake to cool fully before slicing ensures cleaner pieces and better presentation.

Storage

Store leftover cake slices in an airtight container in the refrigerator for up to 3 days. To keep longer, freeze individual slices for up to 3 months and thaw at room temperature before serving. Avoid refrigerating the cake whole or freezing it assembled, as the apple topping arrangement may not hold up well.

How to Serve

A round upside-down apple cake with one slice removed sits on a white fluted plate. The top layer is made of glossy golden-brown apple slices arranged in overlapping fan shapes. Beneath the apples is a thick, moist brown cake layer that looks dense and soft. A small piece of the cake slice is on a smaller white plate nearby. The scene includes two whole apples, one red and one green, on a white marbled surface with a green cloth napkin at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples?

Yes! Pears or peaches work well in this recipe and provide a lovely variation. Just slice them similarly and arrange over the caramel topping as you would the apples.

Do I have to use whole milk?

Whole milk works best to keep the cake moist and tender, but you can substitute with 2% milk or a non-dairy alternative like oat milk if needed. Keep in mind it may slightly alter the texture.