Apple Upside Down Cake
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The buttery, cinnamon-spiced caramel perfectly complements the tartness of the apples in this Apple Upside Down Cake, creating a luxurious, gooey layer that soaks into the cake. Enjoy it warm with a scoop of vanilla ice cream for dessert, or serve it with tea or coffee as a special treat for breakfast or brunch.
You will also love my Cinnamon Baked Apples and Italian Apple Cake.
Quick Look: Apple Upside Down Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Caramel layer baked under cinnamon-spiced cake batter with apples, then inverted after baking
- Technique: Cook a buttery caramel with brown sugar, layer sliced apples in the pan, pour over a spiced cake batter, bake until set, then carefully invert so the caramelized apple topping becomes the glossy top
- Flavor/Texture: Buttery, caramelized, spiced, moist, sweet-tart
Why You’ll Love This Recipe!
A marriage of spiced caramelized apple and fluffy spiced cake creates the most exquisite apple dessert!
- Seasonal Appeal: With its warm spices and apple topping, this cake is the perfect dessert for fall and holiday gatherings, bringing cozy, nostalgic flavors to the table.
- Moist and Tender Cake: The use of Greek yogurt and brown sugar ensures the cake is incredibly moist, with a soft, tender crumb that melts in your mouth.
- Beautiful Presentation: The caramelized apple topping not only tastes amazing but also creates a stunning visual effect when you flip the cake, making it a show-stopper for any occasion.
Try my Best Brown Butter Apple Pie next!
Made With Amore,
“I made this cake tonight- so good! It only took a short time to make it and it a delightful way to end dinner!”
– Lea
Table of Contents
Simple Ingredients
Made with pantry staples and fresh apples, this cake is easy to whip up with ingredients you likely already have.
- Apples (Honeycrisp, Granny Smith, Or Pink Lady): Provide a balance of tartness and sweetness while holding their shape beautifully when baked
- Brown Sugar And Butter: Create a rich, glossy caramel base that soaks into the apples and adds deep, buttery sweetness
- All-Purpose Flour And Baking Powder: Form the structure of the cake while keeping it light, fluffy, and tender
- Warm Spices (Cinnamon, Nutmeg, And Cardamom): Add cozy depth and aromatic flavor throughout both the cake and caramel topping
- Greek Yogurt And Eggs: Add moisture, richness, and structure for a soft, perfectly tender crumb
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fruit Swap: Replace apples with pears, peaches, or pineapple for a different fruity upside-down variation. Try my Fresh Peach Pie and Italian Pear Cake.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy Swap: Substitute Greek yogurt with sour cream, buttermilk, or a dairy-free yogurt alternative.
- Flavor Variation: Add spiced rum to the caramel or top with chopped nuts like walnuts or Candied Pecans for extra depth and texture.
How to Make Caramel Upside Down Cake
This impressive cake is surprisingly easy to make! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add the sugar and butter to a saucepan.
- Cook butter and sugar until thick.
- Add the vanilla, spices, and a pinch of salt.
- Pour the caramel sauce into the bottom of the pan.
- Arrange the apples in a circular pattern in the pan or baking dish.
- Add the dry ingredients to a large bowl.
- Beat the butter and sugars until creamy.
- Add the flour mixture to the wet ingredients and stir to combine.
- Add the batter on top of the caramel and apple layer.
- Scrape the sides of the pan with a knife and carefully invert the cake onto a cake plate.
Apple Upside Down Cake FAQs
Store at room temperature, covered, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. You can also freeze the cake tightly wrapped for up to 3 months, just thaw overnight in the fridge before serving.
The butter in the caramel should prevent sticking, but you can lightly grease the sides of the pan if you’re concerned. Also, make sure to run a knife around the edges before inverting.
Firm, tart apples like Honeycrisp, Granny Smith, or Pink Lady work best as they hold their shape and balance the sweetness of the caramel.
Serving Suggestions
This caramel apple upside-down cake is best served slightly warm so the caramel stays glossy and the apples remain tender and juicy. I love pairing it with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert, or serving it alongside cozy fall-inspired treats like Pumpkin Bars or Fresh Roasted Pumpkin Pie. If you’re serving this cake as a sweet breakfast treat, pair with my Breakfast Casserole or Loaded Vegetarian Quiche for a delicious spread.
My Pro Tips
Recipe Tips
- Use Firm Apples: Choose firm apples like Honeycrisp or Granny Smith to ensure they hold their shape during baking.
- Chill the Caramel: Let the caramel layer cool in the fridge before adding the batter to prevent it from mixing with the cake.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.
- Invert Carefully: Allow the cake to cool for 10 minutes before inverting to ensure the caramel sets slightly and doesn’t run off.
- Serve Warm: For the best flavor, serve the cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
More Recipes with Apple
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Caramel Apple Upside Down Cake Recipe
Equipment
Ingredients
Caramel Topping
- 6 tablespoons butter
- ½ cup packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- ¼ teaspoon pure vanilla extract
- 2 medium apples, Honeycrisp, Granny Smith, or Pink Lady work well, peeled and sliced into 1/4-inch slices (about 2 cups of apple slices)
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup plain whole milk Greek yogurt , at room temperature
Instructions
Prepare the Caramel Topping
- Combine the butter and brown sugar in a small saucepan over medium heat.
- Whisk occasionally until the butter has melted. Continue to cook, whisking constantly, for 1 minute as the mixture thickens. Do not over cook.
- Remove from heat and whisk in the ground cinnamon, salt, and vanilla extract.
- Pour the caramel mixture into an ungreased 9×2 inch pie dish or round cake pan (ensure the pan is at least 2 inches deep).
- Arrange the apple slices on top of the caramel in a single layer, slightly overlapping if necessary. Refrigerate the pan while you prepare the cake batter.
Prepare the Cake Batter
- Preheat your oven to 350°F (177°C).
- Whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Add the granulated sugar and brown sugar to the butter, beating on medium speed until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and mix to combine.
- Stir the yogurt into the batter.
- Add the dry ingredients to the bowl of wet ingredients. Stir with a spatula or dough hook. Mix until combined, being careful not to overmix.
Assemble and Bake
- Remove the prepared pan with caramel and apples from the fridge.
- Carefully pour the cake batter over the apple slices, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If baking a metal pan, the cooking time will be slightly less (30-35 minutes).
Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges of the cake to loosen it, then carefully invert the cake onto a serving plate. The top of the cake is the bottom of the cake- so pretty!
- Optional: Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat!
Notes
- Use Firm Apples: Choose firm apples like Honeycrisp or Granny Smith to ensure they hold their shape during baking.
- Chill the Caramel: Let the caramel layer cool in the fridge before adding the batter to prevent it from mixing with the cake.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.
- Invert Carefully: Allow the cake to cool for 10 minutes before inverting to ensure the caramel sets slightly and doesn’t run off.
- Serve Warm: For the best flavor, serve the cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this cake tonight- so good! It only took a short time to make it and it a delightful way to end dinner!
Thank you! I’m happy it turned out fantastic for you!
This cake was delicious, pretty, and so easy to make! My family loved it!
Yay! I am happy to hear that! Here’s to many more yummy desserts coming your way.
Yay! Happy you and the family loved this pretty cake!
This cake tasted great, but I had a problem with the flour measurement. I usually weigh all my ingredients and the 188 grams on US and the 250 grams on metric. The 250 grams is comparable to 2 cups of flour. I unfortunately used 188 grams so my cake with the wonderful flavor was soggy, but we ate it anyway. Will make again because the flavor was so good. Also, could you verify the 1/4 c of yogurt is correct at 71grams? I looked at my ingredients chart from KA and it said yogurt was about 57 grams for 1/4 c.
Big hit in my house! Substituted Allspice for the cardamom. The batter seemed WAY too thick so I added some whole milk. Cake was a bit heavy (though delicious) so maybe I added too much milk? Great recipe though…will make it again.
Hi! I’m happy everyone loved it. The batter is a bit thick as it is a traditional upside-down. You spread over the apples as it is a bit thicker, but the end result is super moist. Enjoy
This cake is SO PRETTY, but the best part is how AMAZING it tastes. The spice cake and baked caramel apples really take it over the top! Enjoy.