Caramel Apple Upside Down Cake

4.80 from 5 votes

Caramel Apple Upside Down Cake

This caramel apple upside-down cake takes all the best parts of a fairground caramel apple and turns it into a cozy fall dessert you can bake at home. Honeycrisp apples bake in a layer of buttery caramel sauce, then get flipped over a fluffy vanilla cake spiced with cinnamon and nutmeg. The crumb stays soft and moist while the topping is gooey, glossy, and full of apples. Simple to make, beautiful on the table, and perfect for Thanksgiving or any autumn weekend.

Prep Time20

Cook Time40

Cooling Time20

Total Time1 20

Course: Desserts

Cuisine: European

Servings: slices

Calories: 394kcal

Author: Eden Westbrook

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

US Customary - Metric

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.

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.

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.

Nutrition