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Caramel Apple Upside-Down Cake

Delicious Caramel Apple Upside-Down Cake for Cozy Fall Nights

This Caramel Apple Upside-Down Cake combines tender apples and rich caramel for a perfect autumn dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 3 tbsp unsalted butter Essential for creating a rich caramel sauce; can substitute with margarine for dairy-free.
  • ½ cup brown sugar Adds sweetness and depth to the caramel.
For the Cake
  • 2–3 pieces apples Peeled, cored, and sliced; Honeycrisp or Granny Smith work best.
  • 1½ cups all-purpose flour Gluten-free flour blend can be used as substitute.
  • 1½ tsp baking powder Ensure it’s fresh for the best results.
  • ½ tsp baking soda Balances acidity and supports rising in the cake.
  • ½ tsp salt Opt for less if low-sodium is preferred.
  • 1 tsp cinnamon Consider using pumpkin spice for a seasonal twist.
  • ¼ tsp nutmeg Can be omitted for a more subtle flavor.
  • ½ cup unsalted butter Vital for moisture and tenderness in the cake.
  • ¼ cup granulated sugar Coconut sugar is a good alternative.
  • 2 large eggs For vegan version, substitute with a flax egg.
  • 1 tsp vanilla extract Enhances overall flavor.
  • ½ cup sour cream or plain yogurt Greek yogurt or buttermilk can also be used.
  • ¼ cup milk Feel free to use non-dairy milk for a vegan option.

Equipment

  • 9-inch round cake pan
  • Small saucepan
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
  2. In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat, stir in ½ cup of brown sugar, boil for 2-3 minutes, then pour into the pan and arrange apple slices on top.
  3. In a mixing bowl, whisk together 1½ cups of flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ¼ teaspoon of nutmeg.
  4. Cream ½ cup of softened butter and ¼ cup of granulated sugar until fluffy, then add 2 eggs one at a time and 1 teaspoon of vanilla until integrated.
  5. Incorporate ½ cup of sour cream and ¼ cup of milk, then gently fold in the dry ingredients until just combined.
  6. Spread the batter over the apples in the cake pan, smoothing the top evenly.
  7. Bake for 40-45 minutes or until a toothpick comes out clean. The cake should be golden brown.
  8. Let the cake cool in the pan for 10-15 minutes before inverting onto a serving plate.
  9. Serve warm with a scoop of vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Choose Honeycrisp or Granny Smith apples for the best flavor. Monitor baking time closely to avoid overbaking.

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