Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe

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Honestly I will only accept Delish’s Caramel Apple Upside Down Cake from now on, it’s the Apple Dessert Recipes benchmark.

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I ate Delish’s Caramel Apple Upside Down Cake and I’m obsessed. I love how the apples peeled, cored and thinly sliced glisten in chewy caramel and the cake stays tender without trying too hard.

It’s not dainty. I tear into it with a fork and smile like an idiot because the browned butter taste from the unsalted butter on top hits right, and the crumb is almost pudding-level moist.

Apple Recipes Easy and Apple Dessert Recipes both get served in one bite here. I don’t want another apple cake.

Simple, loud, and totally addictive. Bring on seconds, please, right now.

Ingredients

Ingredients photo for Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe

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  • 6 tablespoons unsalted butter, room temp for topping: Rich, silky layer that helps the caramel gloss the apples.
  • 1/2 cup packed light brown sugar for topping: Basically caramel starter; gives that deep molasses sweetness.
  • 3 medium apples, peeled, cored and thinly sliced: Juicy, tender fruit layer that turns soft and slightly jammy.
  • 1 1/2 cups all purpose flour: The structure; keeps the cake tender and not too dense.
  • 2 teaspoons baking powder: Gives lift so the cake bakes up light and fluffy.
  • 1/2 teaspoon salt: Balances sweetness and amps the flavors without tasting salty.
  • 1/2 cup unsalted butter, softened for cake batter: Adds richness and keeps crumbs moist and flavorful.
  • 3/4 cup granulated sugar: Sweet backbone, helps with browning and tender texture.
  • 2 large eggs, room temp: Binds everything together and adds a bit of protein.
  • 1 teaspoon vanilla extract: Warming, familiar flavor that makes it taste homemade and cozy.
  • 1/2 cup whole milk: Adds moisture and helps make the cake tender.
  • 1/4 cup sour cream or plain yogurt: Makes the crumb extra moist and slightly tangy.
  • 1/2 teaspoon ground cinnamon (optional): Basically autumn in a spice; pairs perfectly with apples.
  • Pinch of nutmeg (optional): Tiny warm spark; use sparingly for depth.
  • Nonstick spray or extra butter for pan: Prevents sticking so the cake flips out cleanly.

Ingredient Quantities

  • 6 tablespoons unsalted butter, room temp for topping

  • 1/2 cup packed light brown sugar for topping

  • 3 medium apples (about 1 1/2 pounds), peeled, cored and thinly sliced

  • 1 1/2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened for cake batter

  • 3/4 cup granulated sugar

  • 2 large eggs, room temp

  • 1 teaspoon vanilla extract

  • 1/2 cup whole milk

  • 1/4 cup sour cream or plain yogurt

  • 1/2 teaspoon ground cinnamon (optional, for apples or batter)

  • Pinch of nutmeg (optional)

  • Nonstick spray or extra butter for pan

How to Make this

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1. Preheat oven to 350 F and grease a 9 inch round cake pan with nonstick spray or butter; line bottom with parchment if you like for extra insurance.

2. In a small saucepan or microwave safe bowl melt 6 tablespoons unsalted butter, stir in 1/2 cup packed light brown sugar until smooth and pour that into the prepared pan, tilting so it coats the bottom evenly.

3. Peel, core and thinly slice 3 medium apples. If you want, toss the slices with 1/2 teaspoon ground cinnamon and a pinch of nutmeg. Arrange the apples in an overlapping circle over the brown sugar mixture; don’t panic if they’re not perfect.

4. In a medium bowl whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt; set aside.

5. In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 3/4 cup granulated sugar until light and slightly fluffy, about 2 minutes. Add 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.

6. Mix 1/2 cup whole milk and 1/4 cup sour cream or plain yogurt together. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry. If you used cinnamon for the apples you can also add 1/2 teaspoon to the batter now if you like.

7. Spoon the batter gently over the arranged apples and spread to the edges, smoothing the top but not pressing down hard.

8. Bake at 350 F for 35 to 45 minutes, until a toothpick into the center comes out clean and the top is golden. If the top browns too fast tent loosely with foil for the last 10 minutes.

9. Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a knife around the edge to loosen it, then carefully invert onto a serving plate. If any apples stick to the pan just lift them and place back on the cake.

10. Serve warm or at room temp. Leftovers keep covered in the fridge for a few days and reheating slightly brings the caramel back to life.

Equipment Needed

1. Oven (set to 350 F)
2. 9 inch round cake pan (plus parchment paper or nonstick spray to line/grease)
3. Small saucepan or microwave safe bowl (to melt the butter for the topping)
4. Cutting board and a sharp knife (for peeling, coring and slicing the apples)
5. Mixing bowls — one large for batter and one medium for dry ingredients
6. Electric hand mixer or whisk (hand whisk works but takes more elbow grease)
7. Rubber spatula or wooden spoon (for folding and spreading batter gently)
8. Wire cooling rack and a toothpick (to test doneness and cool before inverting)

FAQ

A: Yes, use firm, slightly tart apples like Honeycrisp, Granny Smith or Pink Lady, they hold up best. You can leave skins on if you want, but the texture will be a bit chewier and the cake might look less uniform. I usually peel for a prettier result, but it's fine either way.

A: Make sure your topping isn't too wet. Pat apple slices dry and use the exact brown sugar and butter amounts for the topping. Bake in the middle of the oven, and test with a toothpick in the center; it should come out mostly clean. If the topping still seems wet, tent with foil and bake a little longer, but check often so it doesn't dry out.

A: Yes. You can bake it, cool completely, then wrap tightly and refrigerate for up to 3 days. For longer storage freeze wrapped in plastic and foil up to 2 months. Thaw overnight in the fridge before warming gently in a 300 F oven for 10 to 15 minutes to refresh the caramel.

A: It's best if they are. Room temp eggs and softened butter mix more evenly, giving a lighter crumb. If you forget, you can warm milk and eggs in a bowl of warm water for a few minutes, and microwave butter very briefly, but don't melt it completely.

A: A toothpick or cake tester inserted in the center should come out with a few moist crumbs but no raw batter. The edges will pull slightly from the pan and the middle should spring back when touched lightly. If the topping looks too liquid, bake a little longer, checking every 5 minutes.

A: Add 1 teaspoon cinnamon to the apples or batter, a pinch of nutmeg is nice too. For a richer caramel note sprinkle a little flaky sea salt over the topping after you flip the cake. You can swap half the milk for buttermilk or use plain yogurt instead of sour cream for tangier flavor.

Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe Substitutions and Variations

  • 6 tablespoons unsalted butter (topping): try coconut oil (solid, gives slight coconut note) or ghee for richer flavor; if you need dairy free use vegan butter, but the texture might be a hair different.
  • 3 medium apples: swap with firm pears, or use 2 large apples + 1 pear for more complex flavor; late summer peaches work too if theyre very firm and not too juicy.
  • 1/2 cup whole milk: use buttermilk for a tangier, tender crumb, or use unsweetened almond milk for dairy free (but the cake will be a bit less rich).
  • 1/4 cup sour cream or plain yogurt: use Greek yogurt for same tang and thickness, or full fat cottage cheese blended smooth if thats what you have on hand.

Pro Tips

1. Slice the apples as evenly and thin as you can so they cook at the same rate; a mandoline or a very sharp knife helps a lot. If some slices are thicker, tuck them toward the center where it stays a bit moister.

2. Watch the brown sugar butter layer while melting and pouring. Warm the pan slightly or pour slowly and tilt it right away so the sugar spreads evenly and does not pool in one spot and burn.

3. Keep your butter and eggs truly at room temp for a smoother batter. If the butter is too cold the batter will be lumpy; too warm and it will be greasy. If eggs are cold, drop them into warm water for 5 minutes first.

4. After baking let the cake rest 10 to 15 minutes, then invert while still warm but not hot. If any apples stick, lift them gently with a thin spatula and press them back on top. Reheat slices briefly in the microwave or oven to revive the caramel before serving.

Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe

Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe

Recipe by Tina Braven

0.0 from 0 votes

Honestly I will only accept Delish's Caramel Apple Upside Down Cake from now on, it's the Apple Dessert Recipes benchmark.


Pin

Servings

9

servings

Calories

424

kcal

Equipment: 1. Oven (set to 350 F)
2. 9 inch round cake pan (plus parchment paper or nonstick spray to line/grease)
3. Small saucepan or microwave safe bowl (to melt the butter for the topping)
4. Cutting board and a sharp knife (for peeling, coring and slicing the apples)
5. Mixing bowls — one large for batter and one medium for dry ingredients
6. Electric hand mixer or whisk (hand whisk works but takes more elbow grease)
7. Rubber spatula or wooden spoon (for folding and spreading batter gently)
8. Wire cooling rack and a toothpick (to test doneness and cool before inverting)

Ingredients

  • 6 tablespoons unsalted butter, room temp for topping

  • 1/2 cup packed light brown sugar for topping

  • 3 medium apples (about 1 1/2 pounds), peeled, cored and thinly sliced

  • 1 1/2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened for cake batter

  • 3/4 cup granulated sugar

  • 2 large eggs, room temp

  • 1 teaspoon vanilla extract

  • 1/2 cup whole milk

  • 1/4 cup sour cream or plain yogurt

  • 1/2 teaspoon ground cinnamon (optional, for apples or batter)

  • Pinch of nutmeg (optional)

  • Nonstick spray or extra butter for pan

Directions

  • Preheat oven to 350 F and grease a 9 inch round cake pan with nonstick spray or butter; line bottom with parchment if you like for extra insurance.
  • In a small saucepan or microwave safe bowl melt 6 tablespoons unsalted butter, stir in 1/2 cup packed light brown sugar until smooth and pour that into the prepared pan, tilting so it coats the bottom evenly.
  • Peel, core and thinly slice 3 medium apples. If you want, toss the slices with 1/2 teaspoon ground cinnamon and a pinch of nutmeg. Arrange the apples in an overlapping circle over the brown sugar mixture; don’t panic if they’re not perfect.
  • In a medium bowl whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt; set aside.
  • In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 3/4 cup granulated sugar until light and slightly fluffy, about 2 minutes. Add 2 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract.
  • Mix 1/2 cup whole milk and 1/4 cup sour cream or plain yogurt together. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry. If you used cinnamon for the apples you can also add 1/2 teaspoon to the batter now if you like.
  • Spoon the batter gently over the arranged apples and spread to the edges, smoothing the top but not pressing down hard.
  • Bake at 350 F for 35 to 45 minutes, until a toothpick into the center comes out clean and the top is golden. If the top browns too fast tent loosely with foil for the last 10 minutes.
  • Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a knife around the edge to loosen it, then carefully invert onto a serving plate. If any apples stick to the pan just lift them and place back on the cake.
  • Serve warm or at room temp. Leftovers keep covered in the fridge for a few days and reheating slightly brings the caramel back to life.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 178g
  • Total number of serves: 9
  • Calories: 424kcal
  • Fat: 20.7g
  • Saturated Fat: 12.4g
  • Trans Fat: 0.22g
  • Polyunsaturated: 2.07g
  • Monounsaturated: 6.2g
  • Cholesterol: 92mg
  • Sodium: 133mg
  • Potassium: 135mg
  • Carbohydrates: 60.4g
  • Fiber: 2.36g
  • Sugar: 37.4g
  • Protein: 4.06g
  • Vitamin A: 216IU
  • Vitamin C: 3.48mg
  • Calcium: 29mg
  • Iron: 0.76mg

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