Caramel Apple Upside-Down Cake is a fun fall twist on a classic cake. Gooey caramel, cinnamon spice, and tart apples nestled into a soft white cake bring together all the best flavors fall recipes have to offer!
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Move over pineapple, this upside-down cake is sure to be a new favorite. The warm and cozy flavors of fall come together in this simple recipe that is easy to whip up when your sweet tooth needs to be satisfied.
Nothing brings on the fall season like a home filled with the glorious smells of apples and cinnamon! Apple picking brings an abundance of apples into the house and I am always looking for creative and delicious recipes to use them in.
Make the small investment in a deep, round cake pan! This is a baking essential for your kitchen to permit baking deep cakes loaded with yummy fruit! This prevents messy run off into your oven, which having to clean your cake off the bottom of your oven sure puts a damper on enjoying it!
If you love fruity upside-down cakes….check out this Peach Blueberry Upside Down Cake!
Tart, firm apples work the best for this recipe. I like to use MacIntosh or Golden Delicious. But honestly, use what you have. All varieties will be delicious! Thin slices work best to allow to stack the apples in a sunburst pattern, but get creative…horizontal lines or a chevron would be beautiful!
Tips for Success
Bake the Caramel Apple Upside-Down Cake for about an hour to an hour and 10 minutes. Tip for baking success…always set your time for the least amount and begin checking at that point, adding on additional minutes based on the cake.
A toothpick inserted into the center of the cake that comes out cleanly means your cake is perfect. Do not continue for any additional time. Overbaking is the easiest baking mistake to make. Trust the time and the test!
Caramel Apple Upside Down Cake
Ingredients
Caramel Apple Layer
- 3 Tart Apples Peeled and thinly sliced
- 4 TBSP Butter Melted
- ¾ Cup Brown Sugar
- ½ TSP Cinnamon
- Pinch of Salt
Cake
- 1½ Cups All-Purpose Flour
- 1 Cup Sugar
- 1½ TSP Baking Powder
- 1 TSP Kosher Salt
- 2 Large Eggs Beaten
- ½ Cup Milk
- 1 TSP Vanilla Extract
- 1 TSP Cinnamon
- ¾ Cup Butter Melted
Instructions
Apple Caramel Layer
- Preheat oven to 350°F and line the bottom of a 8×3 round cake pan with parchment paper.
- In a large bowl, combine 4 tablespoons of melted butter with brown sugar, cinnamon, and salt.
- Evenly spread the mixture on the bottom of the prepared cake pan.
- Arrange the apple wedges in a sunburst pattern.
Cake
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In the same bowl used to make the caramel, beat the eggs with the milk and vanilla.
- Add the melted butter, egg mixture in with the dry mixture and mix until well combined.
- Pour the cake batter over the apples and carefully spread evenly over apple layer.
- Bake the cake at 350°F for 60-65 minutes until golden and springy and a toothpick inserted into the center comes out cleanly.
- Transfer the pan to a cooling rack and allow to cool for about 30 minutes.
- Run the tip of a knife or inverted spatula around the edge of the cake pan.
- Center a serving platter over the top of the cake and carefully invert the cake and plate.
- The cake should come easily out of the pan. If necessary, remove the parchment paper from the cake. Allow the cake to cool completely.
Live fully. Eat cake.
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