Hi Bold Bakers!
My Caramel Apple Upside Down Cake is just bursting with flavors! I make it with my Signature Salted Caramel Sauce, which gives the cake a super deep caramel (almost like burnt sugar) flavor, and the salt takes it to a new level.
The tender baked apples make the cake so juicy and the warm spices, cinnamon, and nutmeg make the cake so comforting. Once you flip the cake from the pan, all the juices from the baked apples seeps down into the cake.
It’s a simple dessert that looks festive — no decorating needed — and perfect for an everyday treat with your afternoon tea. Just look at how beautiful the baked apples look on top. You must try this recipe this fall!
What Is Caramel Apple Upside-Down Cake?
We call this type of cake an “upside-down” cake because the toppings of the cake, in our case apples and caramel, are placed at the bottom of your baking pan, and the cake batter is poured over it. Simply put, it’s upside-down.
Once baked, you flip the cake out of the pan onto your serving plate, and now it is right-side-up, with all those lovely baked apples on top.
What You Need To Make Caramel Apple Upside-Down Cake
How To Make Caramel Apple Upside-Down Cake
Flipping the cake out onto your serving platter is almost as much fun as eating it! Here’s how you make caramel apple upside-down cake (and don’t forget to get the full recipe with measurements, on the page down below):
- Whisk together the flour, cinnamon, baking powder, salt, and nutmeg in a bowl and set aside.
- In the bowl of a stand mixer or another bowl if you are using a handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes until it is light and fluffy.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Gradually add in the dry ingredients, scraping the sides of the bowl after each addition. Stop when just thoroughly mixed, be sure not to overmix — it can make your cake tough!
- Butter the sides of a 9-inch (23 cm) cake pan and pour salted caramel sauce into the pan. Spread it evenly over the bottom and up the sides.
- Arrange the sliced apples on top of the caramel. Then, spread the cake batter evenly on top of the apples.
- Bake in a preheated 350°F (180°C) oven for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake.
- Allow the cake to cool for only 10 minutes, then invert it onto a serving dish to cool completely.
Gemma’s Pro Chef Tips For Making Caramel Apple Upside-Down Cake
- My Signature Salted Caramel Sauce is so quick and easy! But of course, you can use a good quality store-bought caramel sauce too.
- Be sure to carefully pour the batter over the apples so they stay on the bottom for baking.
- Make sure you wait just 10 minutes before inverting the cake. If you wait too long, the caramel might make the cake too sticky, and it will be difficult to release.
- Try this recipe with plums, peaches, or even bananas!
How To Store Caramel Apple Upside-Down Cake
Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice!
Make More Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Caramel Apple Upside Down Cake recipe is made with caramel sauce, tender baked apples, and warm spices. It’s the definition of comforting!
Servings: 8 people
- 1 ¾ cup (8 ¾ oz /247g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup (4oz/115g) butter, softened
- 1 cup (8oz/225g) granulated sugar
- 2/3 cup (4 oz/115g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- A generous ½ cup (4floz/115ml) salted caramel sauce
- 2-3 apples , peeled, cored and sliced about ½ inch (1.5cm) thick
Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan.
In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside.
In a bowl of a stand or handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes, until light and fluffy.
Beat in the eggs, one at a time followed by the vanilla.
Gradually add the dry ingredients, scraping down the sides of the bowl after each addition and stopping when just thoroughly mixed.
Pour salted caramel sauce into the pan and spread evenly over the bottom and up the sides.
Arrange sliced apples on top of the caramel. Spread the cake batter evenly on top of the apples.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for only 10 minutes and then invert onto a serving dish to let cool completely.
Enjoy warm with vanilla ice-cream. This cake is best served the day it is made, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.