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Caramel Apple Upside-Down Cake

Caramel Apple Upside-Down Cake – Sweet, Fruity, and Comforting

This Caramel Apple Upside-Down Cake is a cozy, fall-inspired treat that’s soft, buttery, and loaded with caramelized apples. Perfect for holiday gatherings, weekend desserts, or any time you want a little slice of sweetness. Serve warm with a scoop of vanilla ice cream for extra indulgence.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping:
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 –3 medium apples peeled, cored, and sliced
Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk and spatula
  • Knife for slicing

Method
 

Preheat Oven:
  1. 350°F (175°C). Grease a 9-inch round cake pan.
Make Topping:
  1. Melt butter in the pan over low heat. Stir in brown sugar until smooth. Arrange apple slices evenly over the sugar mixture.
Prepare Cake Batter:
  1. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Mix until smooth.
Assemble:
  1. Pour batter evenly over apples in the pan. Smooth the top.
Bake:
  1. Bake 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool & Invert:
  1. Let cake cool in pan for 5–10 minutes. Run a knife around edges, invert onto a serving plate, and gently lift pan off.
Serve:
  1. Slice and enjoy warm. Optional: top with ice cream or caramel drizzle.

Notes

Choose firm apples like Honeycrisp or Granny Smith for best texture.
For extra caramel flavor, add a pinch of cinnamon to the topping.
Make ahead: Bake, cool, and cover; store at room temperature up to 2 days.