What Are the Best Apples for Caramel Apple Upside Down Cake?

Firm apples that hold their shape during baking are the best choice. Granny Smith apples provide a tart flavor that balances the sweet caramel, while Honeycrisp apples add natural sweetness and a juicy texture. Pink Lady and Braeburn apples are also excellent options. You can even combine a tart variety with a sweeter apple for a more complex flavor. Avoid extremely soft apple varieties because they can break down quickly and release too much moisture. Excess liquid may make the caramel apple topping watery and prevent the cake from baking evenly.

Why Did My Caramel Apple Upside Down Cake Stick to the Pan?

A Caramel Apple Upside Down Cake may stick if the pan was not greased thoroughly or if the cake cooled for too long before being inverted. Grease the bottom and sides of the cake pan before adding the caramel mixture. Once the cake comes out of the oven, let it rest for about 10 to 15 minutes. This gives the cake time to set while keeping the brown sugar caramel warm and fluid. Run a thin knife carefully around the outside edge before placing a serving plate over the pan. Flip the cake confidently, then lift the pan slowly. If an apple slice remains behind, simply remove it and place it back onto the cake.

Can I Make Caramel Apple Upside Down Cake Ahead of Time?

Yes. Caramel Apple Upside Down Cake can be prepared ahead, although its caramel topping and soft crumb are especially enjoyable on the day it is baked. If you are serving the cake later, allow it to cool completely before covering it tightly. Store it in the refrigerator and bring it closer to room temperature before serving. Individual slices can also be warmed briefly before serving. Gentle reheating softens the caramel and brings back the aroma of cinnamon, baked apples, vanilla, and brown sugar.

Easy Caramel Apple Upside Down Cake

Name: Caramel Apple Upside Down Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/4 cup (56 g) unsalted butter, melted; 1/2 cup (100 g) packed light or dark brown sugar; 1/2 teaspoon ground cinnamon, for the topping; 2 medium firm baking apples, peeled, cored, and thinly sliced; 1 1/2 cups (188 g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon, for the cake; 1/4 teaspoon fine salt; 6 tablespoons (85 g) unsalted butter, softened to room temperature; 3/4 cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120 ml) whole milk or buttermilk, at room temperature

Description

Caramel Apple Upside Down Cake is a moist, buttery cinnamon cake topped with tender sliced apples and a rich brown sugar caramel. Baked until golden and inverted while warm, this cozy fall dessert delivers soft apple flavor, warm spices, and a glossy caramel topping in every slice.

Ingredients

Scale

1/4 cup (56 g) unsalted butter, melted
1/2 cup (100 g) packed light or dark brown sugar
1/2 teaspoon ground cinnamon, for the topping
2 medium firm baking apples, peeled, cored, and thinly sliced
1 1/2 cups (188 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon, for the cake
1/4 teaspoon fine salt
6 tablespoons (85 g) unsalted butter, softened to room temperature
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk or buttermilk, at room temperature

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Instructions

Preheat the oven to 350°F (177°C). Thoroughly grease a 9-inch round cake pan, including the bottom and sides.
Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar and 1/2 teaspoon cinnamon evenly over the butter.
Arrange the peeled and thinly sliced apples over the brown sugar mixture in a snug, slightly overlapping layer. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt until evenly combined.
In a separate large bowl, beat the softened butter and granulated sugar until light and creamy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Add the dry ingredients to the butter mixture in portions, alternating with the milk or buttermilk. Mix just until combined and avoid overmixing.
Spoon the cake batter carefully over the arranged apples and gently spread it into an even layer without disturbing the fruit.
Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Run a thin knife around the edge to loosen the cake.
Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together, then slowly lift away the pan. Replace any apple slices that remain in the pan.
Allow the Caramel Apple Upside Down Cake to settle for several minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use firm baking apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn so the fruit keeps its shape during baking.
Slice the apples evenly so they soften at the same rate and create an attractive topping.
Do not overcrowd the pan with extra apples because excess fruit can release too much moisture.
Room-temperature butter, eggs, and milk blend more evenly and help produce a tender cake crumb.
Avoid overmixing the batter after adding the flour, as this can make the cake dense.
Invert the cake after cooling for about 10 to 15 minutes. Waiting too long can allow the caramel to firm up and stick to the pan.
Store cooled leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature or warm gently before serving.
Nutrition values are estimates and can vary depending on the apple variety, ingredient brands, and serving size.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 306
Sugar: 29 g
Sodium: 157 mg
Fat: 13 g
Saturated Fat: 7.8 g
Unsaturated Fat: 5.2 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 69 mg