This caramel apple upside down cake recipe was originally posted in November 2018, but has since been updated with better photography, step-by-step photos, and more tips for success.
If you’ve ever had a caramel apple at the fair, you know what this cake is all about. Glossy caramel, sweet-tart in-season apples... It’s hands-down my favorite carnival treat, so of course I had to turn it into cake!
Slices of Honeycrisp apples baked in buttery caramel sauce until they’re tender and glossy, all tucked into a fluffy, moist buttermilk cake that’s spiced with vanilla, cinnamon, and fresh nutmeg. The whole kitchen smells like autumn while it bakes and it brought me right to the apple orchard with apple fritter bread and fresh apple cider. I can't wait to go this year!
What I love most is that it's a classic old fashioned upside down cake, just with a gooey caramel apple twist. A cozy fall dessert that is special enough for a holiday party or Friendsgiving but incredibly easy to make and enjoy all season long.
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Cozy Caramel Apple Upside Down Cake
This recipe is all about keeping it simple, this time of the year is busy enough!
We start with store-bought, good quality caramel sauce. It's just easier and you have one less step and less dishes to wash, right? Then we arrange the apple slices on top, whip up the batter in a bowl and pour it on, then bake. And that's it!
The Honeycrisp apples keep their shape while baking so nothing ends up mushy, and thanks to the buttermilk we have a moist and fluffy crumb, not a heavy, dense cake.
When we invert the cake, it has that amazing caramel apple topping literally baked right in. I drizzle on more caramel sauce, sprinkle some nuts on if we're at a nut-friendly party for a really fun fair-caramel-apple touch, and fin!
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Honeycrisp Apples - this is a great baking apple that's in season right now! It'll hold it's shape as it bakes instead of getting mushy.
- Caramel Sauce - I used Mrs. Richardson's caramel sauce. It tastes so good!
- Baking Powder and Baking Soda - this is your reminder to buy fresh baking powder and soda for your fall and holiday baking!
- Kosher Salt, Cinnamon, Nutmeg, and Vanilla Extract - trust me, freshly grated nutmeg is life changing! Get the whole ones online or at a larger grocery store.
- Butter - needs to be super softened, 'press your finger into it and smush' type of soft so it creams perfectly.
- Brown Sugar - brown sugar brings moisture and that rich molasses flavor.
- Eggs and Buttermilk - both of these need to be room temp (or at least let warm for about 30 minutes) for the best cake texture.
Ingredient Swaps
- No honeycrisp apples? Other baking apples work. Try granny smith for a tart flavor or Gala apples to keep it sweet.
- No buttermilk? Use half a cup of full-fat sour cream and half a cup of whole milk instead. The cake will still turn out beautifully fluffy and the tangy sour cream adds flavor.
How to Make Caramel Apple Upside Down Cake
Step 1
Prep the pan.
Grease a 9-inch round cake pan, line with parchment, and spread caramel sauce across the bottom. Arrange sliced Honeycrisp apples over the caramel.
Step 2
Whisk the dry ingredients.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
Step 3
Cream the butter and sugar.
Beat butter and brown sugar in a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment on medium speed until lighter and fluffy, 2–3 minutes.
Step 4
Add eggs and vanilla
Mix in eggs one at a time, then stir in vanilla until smooth.
Step 5
Finish the batter.
Alternate adding the dry mixture and buttermilk, beginning and ending with dry. Mix just until smooth with a spatula.
Step 6
Bake the cake.
Spread batter over apples. Bake at 350°F for 40–45 minutes, or until a toothpick comes out clean from the center of the cake.
Step 7
Cool and flip.
Cool 20-30 minutes then invert onto a serving plate while still warm.
Step 8
Serve.
Drizzle with more caramel and serve warm, with ice cream if you’d like.
Equipment I Used
Chef's Tips for Great Fall Baking
- Caramel consistency matters – Thicker, spoonable sauces cling to the apples and cake better, while thinner ones may pool. If yours is very runny, simmer it for a couple minutes to reduce before pouring into the pan.
- Watch for carryover cooking – The caramel stays molten after baking and continues to cook the apples. Pull the cake as soon as a toothpick tests clean, even if the edges look extra golden.
- Flip with confidence – Place a plate over the cake pan, hold them firmly together with oven mitts, and invert in one motion. Hesitation is when the caramel slips or the cake cracks.
Troubleshooting
Some apples break down too much when baked. Stick with firm baking apples like Honeycrisp or Granny Smith for tender but not watery slices.
If the cake cools too long before flipping, the caramel sets hard. Flip it after about 10 minutes while it’s still warm, and make sure the pan is greased and lined with parchment.
It’s usually from overbaking. Check at 40 minutes and pull it as soon as a toothpick comes out clean. The buttermilk in the batter helps keep it moist if baked just right.
Overmixing the batter or using butter that’s too cold can weigh the cake down. Cream the butter and sugar until light and fluffy, then mix just until smooth after adding flour and milk.
Make Ahead and Storage
Make ahead
- Bake the cake the day before, let it cool completely, then cover tightly and keep at room temperature. The caramel and apples will stay soft and glossy if served within 24 hours.
Storage
- Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 4 days.
- Warm slices in the microwave for 10–15 seconds before serving to bring back that gooey caramel topping.
- If refrigerating, add a little extra caramel drizzle before serving to refresh the topping.
Cozy Apple Recipes You’ll Want on Repeat
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Caramel Apple Upside Down Cake
Ingredients
Topping
- ⅔ cup store-bought caramel sauce , plus extra for drizzling
- 2-3 medium Honeycrisp apples , peeled, cored, and thinly sliced
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter , softened
- 1 cup light brown sugar , packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup full fat buttermilk, room temperature
Instructions
- Heat oven to 350°F (175°C). Butter a 9-inch round cake pan and it with parchment. Pour caramel sauce into the pan and swirl to coat evenly. Arrange apple slices in a spiral or fan pattern over the caramel.⅔ cup store-bought caramel sauce , 2-3 medium Honeycrisp apples
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- In a stand mixer or large bowl, cream butter and brown sugar until fluffy, 2–3 minutes.½ cup unsalted butter , 1 cup light brown sugar
- Beat in eggs one at a time, then stir in vanilla. With the mixer on low, add the dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with the dry. Mix just until smooth.2 large eggs, 1 teaspoon vanilla extract, 1 cup full fat buttermilk
- Spread batter evenly over apples. Bake 40–45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Let cake cool 20-30 minutes. Place a serving plate over the pan and carefully invert. Remove parchment if needed.
- Drizzle with extra caramel before serving. Best enjoyed warm, especially with a scoop of vanilla ice cream.
Recipe Notes
Chef's Tips
- No buttermilk? Swap in a half cup of whole milk and a half cup of sour cream instead.
- No honeycrisp apples? Use granny smith or another good baking apple like Gala apples.
- Bake the cake the day before, let it cool completely, then cover tightly and keep at room temperature. The caramel and apples will stay soft and glossy if served within 24 hours.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 4 days.
- Warm slices in the microwave for 10–15 seconds before serving to bring back that gooey caramel topping.
- If refrigerating, add a little extra caramel drizzle before serving to refresh the topping.
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