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Caramel Apple Upside Down Cake – A Cozy, Crowd-Pleasing Dessert

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the caramel apple layer:
  • 4 tablespoons (56 g) unsalted butter
  • 3/4 cup (150 g) packed light or dark brown sugar
  • 2 large apples (about 1 lb/450 g), peeled, cored, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the cake batter:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 ml) sour cream or full-fat plain yogurt, at room temperature
  • 1/4 cup (60 ml) milk, at room temperature

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan (at least 2 inches deep) or a 9-inch springform wrapped with foil on the outside to catch drips.
  2. Make the caramel base: In a small saucepan over medium heat, melt 4 tablespoons butter. Stir in 3/4 cup brown sugar and a pinch of salt. Cook 1–2 minutes, stirring, until glossy and bubbling. Pour into the prepared pan and spread evenly.
  3. Arrange the apples: Toss apple slices with 1/2 teaspoon cinnamon. Fan them over the caramel in tight concentric circles, overlapping slightly. Fill gaps with smaller pieces.
  4. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Mix wet ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Whisk in eggs one at a time, then vanilla, sour cream, and milk until smooth.
  6. Combine batter: Add dry ingredients to wet. Stir gently with a spatula just until no dry streaks remain. The batter will be thick and silky.
  7. Assemble: Spoon batter over the apples and smooth the top. Tap the pan once on the counter to release air bubbles.
  8. Bake: Bake 38–45 minutes, until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
  9. Cool briefly and flip: Let the cake rest 10 minutes on a rack. Run a thin knife around the edge. Invert a serving plate over the pan and flip swiftly. Lift the pan. If any apples stick, nudge them back on.
  10. Serve: Let set 10 more minutes so the caramel thickens slightly. Serve warm or at room temperature. Add whipped cream, vanilla ice cream, or a drizzle of cream if you like.