Soft, moist, and bursting with fall flavors, this Apple Upside Down Cake is an absolute must-try. If you love the deep, rich, sweetness of caramel apple, this easy dessert is sure to become your next favorite. Team it up with some whipped cream or a scoop of ice cream, or just enjoy it on its own.
If you have some extra apples that you want to put to use, this old-fashioned apple dessert is a classic you can’t go wrong with. Made with simple ingredients, this recipe is an oldie and a goodie. The cake is super moist and light with a little caramel apple in every bite!
Everyone loves my caramel peach upside down cake, so I just knew I had to try this version too.
If you love making fall desserts, you’ll also want to try your hands at some delicious peach coffee cake, caramel pecan cake, Apple Pie with Graham Cracker Crust or our mouthwatering Better Than Sex Cake (Slow Cooker) recipe.
Why You’ll Love This Upside Down Apple Cake Recipe
- Simple ingredients: Just a few good apples and some pantry staples are all you’ll need to make this rich caramel apple cake.
- Perfect for the family: Sized just right, it's a great dessert for a family or a small get-together you’re hosting.
- Easy to make: It may seem like a lot of effort, but making this upside down apple cake is actually pretty easy.
- Sweet and decadent: Caramel + apple + warm spices = perfection, and this easy fall dessert is just that.
Ingredients
- Apples: Start with the best quality, organic apples you can find. Pick ones that are ripe and don’t have any soft spots.
- Flour: Just some regular all-purpose flour works best for this recipe.
- Sugar: Use both white and brown sugar. Brown sugar adds a nice caramel-y sweetness to the cake.
- Butter: You’ll need this to add to the cake and also to make the caramel. Use unsalted butter for best results.
- Eggs: Eggs help add moisture and provide structure to the cake. They’re another must.
- Sour cream: I used sour cream to make the batter nice and smooth, and also to add some of that rich flavor.
- Vanilla: Use pure vanilla extract for best results. The combination of vanilla and apples is just perfect.
- Cinnamon: Just a teeny bit of ground cinnamon adds that perfect fall flavor to the caramel apple upside down cake.
- Baking powder: You’ll need this to help the cake rise. Make sure you choose one that is fresh for the best results.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sour cream swap: Don’t have sour cream? Just use some unflavored, unsweetened Greek yogurt instead.
- Spice it up: I’ve used only cinnamon powder here, but if you want that extra fall flavor, you can use a bit of pumpkin pie spice mix.
- Make it rich: To make the cake more rich and moist, you can reduce the amount of butter you’re adding, and use some oil instead.
- Try different fruits: You can actually replicate the same recipe with other fruits too. Peaches, apricots, bananas, rhubarb, and cherries are all great choices.
How to Make Apple Upside Down Cake
Start by prepping your 9-inch round or square cake tin by greasing it with some cooking spray or butter. Preheat your oven to 350 degrees.
Step 1: Prepare caramel apple mixture. Melt butter and brown sugar in a skillet over medium heat.
Step 2: Add the apples. Once the mixture foams, add the apple slices and cinnamon and cook for 8-10 minutes.
Step 3: Pour into prepared tin. Carefully pour this mixture into the cake tin and press lightly to level the layer.
Step 4: Make the cake batter. Combine the baking powder, salt, and flour in a bowl. In another bowl, combine the sugar, brown sugar, butter, sour cream, vanilla and eggs. Mix both. Add the flour mixture to the wet ingredients and mix gently until combined.
Step 5: Add on top of apples. Pour the batter on the top of the apple caramel mixture and spread well.
Step 6: Bake and rest. Bake for around 40 minutes or until the cake is golden brown and passes the toothpick test.
Step 6: Serve and enjoy. Loosen the cake using a knife, allow it to rest, and then unmold it while it is still warm.
⭐️ Hint: Remember to let your apple cinnamon cake cool down for 10-15 minutes after you get it out of the oven. This will help it set and hold its shape.
If you love apple recipes like this one you may also enjoy my Caramel Apple Pecan Raisin Crisp or our Cast Iron Peach Cobbler recipe.
Storage Directions
- Storing: If you have any leftovers, store them in an airtight container in the fridge for up to four days.
- Reheating: To reheat the cake, first get it out of the fridge and let it rest for 15-20 minutes, getting it closer to room temperature. You can then warm it up in a low 250-degree oven for about 5-10 minutes. Remember not to overheat it, because you don't want to dry out your cake.
- Freezing: You can also freeze the caramel apple cake, then thaw it in the fridge overnight and reheat it the next day before you serve it.
Serving Suggestions
This rich apple upside down cake tastes fantastic on its own, but my favorite way to enjoy it is to pair it with a dollop of whipped cream. If you love the contrast of hot and cold, you can top a slice of the warm cake with some vanilla ice cream.
This fall cake can be a great end to a comforting meal of some pumpkin chili, a hearty slow cooker beef stew, or a delicious slow cooker hamburger steak with onion gravy.
The perfect balance of sweetness, spice, and richness in this dessert works great with these!
Expert Tips
- Choose the right apples: While you can use almost any kind of apple for this recipe, I would recommend using tart apples like Granny Smith for best results. Honeycrisp, Golden Delicious, Gala, and Fuji are other options for the best apples for apple cakes and other fall desserts with apples.
- Slice them right: Slice the apples into pieces of equal thickness. I would recommend keeping them around ¼-⅛ inch thick for best results.
- Use a deep pan: Make sure the pan or skillet that you’re choosing for this recipe is at least 2 inches deep. This will keep the cake from overflowing in the pan.
- Add mix-ins: To bring more texture and a bit of variation to the cake, you can also add mix-ins like chopped nuts (think pecans and walnuts).
Recipe FAQs
Yes! Simply swap the all-purpose flour in this recipe for gluten-free flour and you’re sorted.
You can! Just remember to gently heat the caramel first before you add in the apples. This will help get it to the right consistency.
Yes, you can! Remember that if you’re using store-bought cake mix, you can follow the directions on the box for mixing up the cake.
How to Make It Video
More Delicious Fall Dessert Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Upside Down Apple Cake
Equipment
Ingredients
Apple Topping
- 6 apples, granny smith,peeled, cored, sliced
- ½ cup butter
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon, ground to taste
Cake
- 1 cup all-purpose flour
- ¾ cup sugar
- ¼ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 6 tablespoons butter, unsalted, room temperature or ¾ of a stick
- 1 teaspoon vanilla extract
- butter or cooking spray for pan
Instructions
Apple Topping
- Prepare your 8-9 inch round or square pan with butter or cooking spray. Preheat your oven to 350 degrees.
- Peel, core and cut apples into ¼ - ½ inch slices.
- Melt butter in a large skillet over medium-high heat. Add brown sugar and combine with a wooden spoon. When foaming subsides, add apple slices and cinnamon. Stir regularly for 8-10 minutes.
- Empty apple mixture in to prepared pan and lightly press into a level layer. Set aside.
Cake Batter
- Mix flour, baking powder, and salt in medium bowl. Set aside.
- In a large bowl combine sugar, brown sugar, butter, sour cream, vanilla and eggs. Add flour mixture and mix until combined.
- Pour batter into pan on top of the apples and spread evenly. Bake until cake is golden brown and toothpick inserted into center comes out clean, 40 to 45 minutes. Let pan cool for 30 minutes.
- Take a butter knife and push in around edges to loosen the cake. Place wire rack on top of the cake pan. Holding rack tightly, flip the pan over.
- I usually do this over the sink. The cake usually drips a little. Then place the wire rack over a baking sheet or large plate. If any fruit sticks to the bottom of the pan just remove it and put it back on the top of cake. Place cake on serving plate and serve warm with whipped cream on top.
Notes
- Choose the right apples: While you can use almost any kind of apple for this recipe, I would recommend using tart apples like Granny Smith for best results. Honeycrisp, Golden Delicious, Gala, and Fuji are other options for the best apples for apple cakes and other fall desserts with apples.
- Slice them right: Slice the apples into pieces of equal thickness. I would recommend keeping them around ¼-⅛ inch thick for best results.
- Use a deep pan: Make sure the pan or skillet that you’re choosing for this recipe is at least 2 inches deep. This will keep the cake from overflowing in the pan.
- Add mix-ins: To bring more texture and a bit of variation to the cake, you can also add mix-ins like chopped nuts (think pecans and walnuts).
Nutrition
This post was originally published in September 2019. It has been updated with new images and content.
Kim says
The Apple Upside Down Cake is absolutely delicious in flavour, texture and presentation for all occasions!!!
Karin and Ken says
You just made my day! Thank you for taking the time to let me know. All the best. Karin
Beverley Macdonald says
I'm confused. The beginning of the video when the butter melting starts it says 'Bacon slices 10-12'
No mention of bacon in the ingredients or written instructions. Must be an error?
Karin and Ken says
There is no bacon in this recipe so perhaps there was a technical glitch! I apologize for the confusion and hope you still try to make this cake as the recipe is written. It is a favorite of mine and would love to hear what you think of it! Take care and all the best. Karin