There’s something timeless about the pairing of apples and caramel, especially when it’s baked into a moist, buttery cake that flips out of the pan like a holiday miracle. This Caramel Apple Upside-Down Cake is the kind of cozy dessert you’ll want to bring out year after year—it’s warm, nostalgic, and just indulgent enough to end any Christmas feast on a high note. Whether you're looking to expand your list of easy Christmas cakes or searching for Christmas desserts ideas that don't require fancy tools or hours in the kitchen, this cake delivers all the holiday feels with a fraction of the effort.
Caramel Apple Upside-Down Cake
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
9-inch round cake pan (2-inch deep) A springform pan can work in a pinch, just line the bottom to prevent leaks.
Mixing bowls One medium and one large.
Electric hand mixer or stand mixer For creaming the butter and sugar.
Rubber spatula For folding and scraping the batter.
Small saucepan To make the caramel topping.
Cooling rack and serving plate A must for flipping the cake cleanly after baking.
For the Caramel Apple Topping
- 3 large apples Honeycrisp or Granny Smith work great, peeled, cored, and thinly sliced
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Optional: 1/4 teaspoon nutmeg for extra warmth
Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper. This step is crucial to ensure the apple topping releases beautifully after baking.
Make the Caramel Apple Topping
In a small saucepan over medium heat, melt 1/2 cup butter with 3/4 cup brown sugar. Stir until smooth and the sugar has melted into a golden caramel (about 2-3 minutes). Add cinnamon and a pinch of salt.
Pour the caramel into the prepared cake pan. Arrange the apple slices in a fan pattern or concentric circles directly over the caramel—get creative if you're into Christmas cake decorating. This topping will eventually become the top of the cake once flipped.
Prepare the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg if using.
In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined. Don’t overmix—this will keep your cake tender.
Assemble and Bake
Spoon the batter over the arranged apples and caramel in the cake pan. Smooth the top with a spatula. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes—any longer and the caramel may start to harden. Carefully invert the cake onto a serving plate. Gently peel off the parchment paper if it sticks to the apples.
Serve and Enjoy
This cake is best served warm or at room temperature. The glossy layer of caramelized apples on top makes it elegant enough for any holiday cake recipe, and it tastes even better the next day if you're lucky enough to have leftovers.
Pairings
This cake has that buttery richness and warm spice profile that makes it perfect for the winter season. Here are a few perfect pairings:
- Vanilla Bean Ice Cream: Classic and cold, this balances the cake’s warmth and richness beautifully.
- Hot Apple Cider or Mulled Wine: Perfect for enhancing the cake’s apple and spice notes during a cozy Christmas gathering.
- Aged Cheddar Cheese Board: For those who like their xmas desserts with a savory counterpoint, serve a slice of this cake alongside a small cheese board—it’s surprisingly harmonious.
- Espresso or French Press Coffee: The bitterness of coffee cuts through the sweetness and makes for an ideal post-dinner treat.
FAQs
1. What kind of apples should I use?
For baking, you want an apple that holds its shape. Honeycrisp, Granny Smith, or Pink Lady are great choices. Avoid Red Delicious—they get mushy and don’t bring much flavor.
2. Can I use boxed cake mix?
Technically yes, but making the batter from scratch gives you way more control over flavor and texture. If you must use boxed mix, choose one with warm Christmas cake flavors like spice or butter pecan.
3. Can I make this in a bundt pan?
Yes, though it’s a bit trickier to invert due to the shape. If you’re looking for a Christmas bundt cake with a dramatic presentation, just make sure to grease the pan thoroughly and slice your apples thin for easier layering.
4. Can I use yogurt instead of sour cream?
Absolutely. Use full-fat plain Greek yogurt for the closest match in texture and tang. It’s a common substitution in many easy Christmas desserts.
5. What if I want to add nuts or dried fruit?
Go for it! Chopped pecans or walnuts add a great crunch, and dried cranberries give a nice tart pop. Just sprinkle them over the apples before adding the batter. This gives a nod to a more rustic Christmas fruit cake flavor profile.
