Caramel Apple Upside Down Cake
A warm, comforting dessert that combines tart apples with rich caramel in a stunning upside-down cake presentation. Perfect for fall gatherings, birthdays, or simply enjoying with coffee.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Electric Mixer
- Saucepan
Ingredients
Topping
- 2 large apples peeled, cored, and thinly sliced
- ½ cup unsalted butter divided
- ¾ cup light brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Cake
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar, cinnamon, and nutmeg until smooth and bubbly. Pour into prepared pan.
- Arrange sliced apples over the caramel mixture in an overlapping pattern.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, cream remaining 1/4 cup butter with granulated sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternate adding flour mixture and milk to wet ingredients, beginning and ending with flour. Mix until just combined.
- Spread batter evenly over apples in pan.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then carefully invert onto a serving platter. Serve warm or at room temperature.
Notes
You can substitute pears or peaches for apples, or use coconut oil for a dairy-free option. Gluten-free flour works well too.