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Caramel Apple Upside Down cake

Caramel Apple Upside-Down Cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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

  1. 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.
  2. 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

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg if using.
  2. 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.
  3. 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

  1. 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.
  2. 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

  1. 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.