Golden, moist, and draped in a rich layer of sticky caramel and tender apples, this Caramel Apple Upside Down Cake is what cozy dessert dreams are made of. Every bite captures the essence of fall comfort—caramelized apple topping melting into fluffy, buttery cake beneath. It’s rustic yet elegant, simple enough for a weekday sweet craving, but stunning enough for a holiday table centerpiece.

This cake brings together the irresistible magic of two favorites: apple pie and caramel cake. As it bakes, the apples soften and soak up a deep, buttery brown sugar caramel, creating a glossy top that glistens as you flip the cake out of the pan. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself a show-stopping dessert with minimal effort.

Ingredients for Caramel Apple Upside Down Cake

For the caramel apple topping:
- 3 medium apples (peeled, cored, and chopped)
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- Pinch of salt
For the cake batter:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup whole milk

Step 1: Prepare the Caramel Apple Topping

In a medium saucepan over medium heat, melt ½ cup of butter. Stir in the brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Cook for 2–3 minutes until the sugar is dissolved and the mixture is smooth and bubbling. Remove from heat and pour into the bottom of a greased 9-inch round cake pan. Spread evenly. Arrange the chopped apples over the caramel layer, gently pressing them down to form a tight layer.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This mix will give the cake its tender, fluffy crumb and balance out the richness of the caramel and apples.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. This step helps introduce air into the batter for a soft texture.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly blended.

Step 5: Incorporate Sour Cream and Milk

Mix in the sour cream (or Greek yogurt) until fully combined. Then alternate adding the dry ingredients and milk to the batter in two batches, starting and ending with the dry mixture. Mix just until smooth—don’t overmix to keep the cake tender.

Step 6: Assemble and Bake

Carefully spoon the cake batter over the apple-caramel layer in the pan. Smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Invert

Let the cake cool in the pan for about 10–15 minutes. Then run a knife around the edge to loosen, place a serving plate on top, and flip the cake upside down in one confident motion. Let it rest for a moment before lifting off the pan. The caramel apples should now be on top—golden, glossy, and ready to impress.

Storage Instructions

To keep your Caramel Apple Upside Down Cake fresh and delicious:

Room Temperature: Store the cake covered at room temperature for up to 2 days. Use a cake dome or wrap it loosely with foil to maintain its moisture.
Refrigerator: For longer storage, cover the cake tightly and refrigerate for up to 5 days. Let it come to room temperature before serving, or warm it briefly in the microwave to soften the caramel.
Freezing: Freeze slices (or the whole cake) by wrapping them individually in plastic wrap and placing in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

Estimated Nutrition (per slice, based on 10 servings)

Calories: ~340
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 190mg
Carbohydrates: 50g
Sugar: 35g
Protein: 4g
Fiber: 2g

Note: Nutritional values may vary slightly depending on ingredient brands and exact portion size.

Frequently Asked Questions

What are the best apples to use for this cake?

Firm and slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape well and balance the sweetness of the caramel beautifully.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and store it covered at room temperature. The flavors deepen as it sits.

Can I use a box cake mix for the base?

Absolutely. A yellow or vanilla box cake mix can save time—just prepare as directed and pour over the caramel apple layer.

How do I prevent the cake from sticking to the pan?

Grease your pan well with butter or nonstick spray, and allow the cake to cool slightly before inverting. A parchment paper circle on the bottom can also help.

Can I add nuts to this cake?

Yes! Chopped pecans or walnuts can be sprinkled over the caramel before the apples for added crunch and flavor.

What if I don’t have sour cream?

You can substitute with plain Greek yogurt or even buttermilk for a similar tang and moisture.

How do I reheat the cake?

Microwave individual slices for about 15–20 seconds, or warm in a 300°F oven for 10 minutes to revive the caramel glaze.

Is this cake gluten-free?

Not as written, but you can try using a 1:1 gluten-free flour blend in place of regular flour for a gluten-free version.

Caramel Apple Upside Down Cake

Author: Julia Walton
Total Time: 18 minute
Yield: 1 cake (about 10 slices)

Print Recipe

Description

Warm, gooey, and unapologetically indulgent, this Caramel Apple Upside Down Cake is the kind of dessert that makes you close your eyes with every bite. With sticky caramel dripping over tender apple chunks and a buttery golden cake underneath, it’s a flawless fusion of comfort and elegance. Perfect as a quick breakfast, easy dessert, or even a cozy holiday treat, this cake captures fall flavors in every forkful.

If you love breakfast ideas that double as sweet food ideas, or you’re hunting for an easy recipe to wow your guests, this caramel apple cake is your go-to. The rich aroma of caramel and cinnamon fills the kitchen as it bakes, building anticipation. Whether served warm with ice cream or enjoyed with your morning coffee, it’s a showstopper that hits all the right notes.

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a saucepan, melt 1/2 cup butter with brown sugar, cinnamon, nutmeg, and salt. Stir until smooth and bubbling. Pour into the pan and spread evenly.
Layer chopped apples over the caramel.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream the softened butter and granulated sugar until fluffy.
Add eggs one at a time, then mix in vanilla extract.
Add sour cream and mix well.
Alternately add the dry ingredients and milk, beginning and ending with the dry. Mix until just combined.
Gently spread the batter over the apple layer.
Bake for 40–45 minutes, or until a toothpick comes out clean.
Cool for 10–15 minutes. Run a knife around the edge, invert onto a plate, and let it rest before lifting the pan.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Dessert