When the air turns crisp and apples are at their peak, there’s no better way to celebrate the season than with a warm, sticky apple upside-down cake. This recipe takes the nostalgic charm of caramelized apples and buttery cake and makes it approachable for any baker.
My love for this cake began one chilly afternoon when I had an abundance of orchard-fresh apples and a craving for something sweet and comforting. One bite of its tender crumb and glossy, caramel-kissed topping, and I was hooked.
The real magic? This cake is both stunning and simple. With a quick stovetop caramel, a sprinkle of warm spices, and a batter that comes together in minutes, you’ll have a show-stopping dessert that tastes like it took hours.
Pair it with other cozy seasonal favorites like a Christmas Camembert and Cranberry Pithivier for a savory-sweet balance, a Beetroot and Goat’s Cheese Terrine for a vibrant appetizer, or a hearty Cheesy Baked Goulash to round out your holiday table.
Why This Is My Go-To Recipe
- The buttery caramel layer is foolproof—no candy thermometer required!
- It’s versatile: use tart Granny Smiths, sweet Honeycrisps, or whatever apples you have on hand.
- Perfect for gatherings: It looks impressive yet comes together in under an hour.
- Leftovers (if there are any) make the best next-day breakfast treat.
Apple Upside Down Cake Recipe
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowls
- Handheld
- Rubber spatula
- Measuring cups and spoons
- Wire Cooling Rack
- Aluminum foil
Ingredients
Topping
- 6 Tablespoons unsalted butter
- 1/2 cup 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)*
Cake
- 1 and 1/2 cups 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 unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons whole milk at room temperature*
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Prepare Topping: Melt butter and brown sugar in a saucepan over medium heat, whisking until thickened (about 1 minute). Remove from heat, stir in cinnamon and vanilla, and pour into a 9-inch round cake pan. Arrange apple slices on top and refrigerate.
- Mix Dry Ingredients: Whisk flour, baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Cream Wet Ingredients: Beat butter until creamy. Add sugars, then eggs and vanilla, beating until combined.
- Combine Ingredients: Gradually mix dry ingredients into wet, alternating with milk, until the batter is smooth. Avoid over-mixing.
- Assemble Cake: Pour the batter evenly over the chilled apple topping.
- Bake: Bake for 40–46 minutes, covering with foil halfway through. Check doneness with a toothpick—it should come out with a few moist crumbs.
- Cool and Serve: Cool the cake for 15 minutes, then invert onto a serving plate. Let it cool completely before slicing for neater pieces.
