Apple Upside-Down Cake 🍎🍰

This moist, buttery Apple Upside-Down Cake features tender caramelized apples topped with a soft vanilla cake. It’s perfect served warm with whipped cream or a scoop of vanilla ice cream.

Servings: 8–10
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 5 minutes

Ingredients

For the Apple Topping

¼ cup (57 g) unsalted butter
½ cup (100 g) packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 medium apples (Honeycrisp, Gala, Granny Smith, or Fuji), peeled, cored, and sliced ¼-inch thick
1 teaspoon vanilla extract
¼ teaspoon salt

For the Cake

1½ cups (190 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon apple pie spice (optional)
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120 ml) milk
¼ cup (60 g) sour cream or plain Greek yogurt

Instructions

1. Prepare the Pan

Preheat the oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan or a 9-inch cast-iron skillet.

2. Make the Apple Layer

Melt ¼ cup butter in a saucepan over medium heat.
Stir in the brown sugar, cinnamon, nutmeg, vanilla, and salt.
Cook for 2–3 minutes, until smooth and bubbling.
Pour the caramel mixture into the prepared pan.
Arrange the apple slices in overlapping circles over the caramel.

3. Make the Cake Batter

In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Apple pie spice (if using)
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
Beat in the eggs one at a time.
Mix in the vanilla.
Add the dry ingredients in three additions, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until combined.

4. Assemble and Bake

Spread the batter evenly over the apples.
Smooth the top with a spatula.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Invert

Let the cake cool in the pan for 10–15 minutes.
Run a knife around the edges.
Place a serving plate over the pan and carefully invert the cake.
Lift off the pan and allow the caramel to drip over the apples.

Optional Caramel Glaze

For extra indulgence, drizzle with:

¼ cup caramel sauce
1 tablespoon heavy cream
Pinch of flaky sea salt (optional)

Warm together and spoon over the cake before serving.

Serving Suggestions

Serve warm with:

Vanilla ice cream
Fresh whipped cream
Crème fraîche
Salted caramel sauce
Toasted pecans or walnuts
A dusting of powdered sugar

Variations

Apple-Pear: Replace one apple with a ripe pear.
Nutty: Sprinkle ½ cup chopped pecans or walnuts over the caramel before adding the apples.
Spiced: Add a pinch of cloves or cardamom to the batter.
Maple: Replace 2 tablespoons of the brown sugar with pure maple syrup.
Gluten-Free: Substitute a 1:1 gluten-free baking flour blend.

Storage

Room Temperature: Cover and store for up to 2 days.
Refrigerator: Store for up to 5 days in an airtight container.
Freezer: Wrap individual slices tightly and freeze for up to 3 months.

Reheating

Microwave: 20–30 seconds per slice.
Oven: Warm at 300°F (150°C) for 8–10 minutes.

Approximate Nutrition (Per Slice, based on 10 servings)

Calories: 320
Protein: 4 g
Carbohydrates: 47 g
Fat: 13 g
Fiber: 2 g
Sugar: 30 g
Sodium: 220 mg

Tips for the Best Apple Upside-Down Cake

Choose firm apples like Honeycrisp, Granny Smith, or Fuji so they hold their shape during baking.
Don’t let the cake cool for more than 15 minutes before inverting, or the caramel may harden and stick to the pan.
Use room-temperature eggs, butter, and milk for a smoother batter and a lighter cake.
For an extra glossy finish, brush the warm apples with a tablespoon of warmed apricot jam after unmolding.