Upside Down Caramel Apple Cake
This dessert is a perfect addition to enjoy this fall. A warm apple cake with a delicious caramel drizzle, turned upside down for a sweet surprise. Not only does it taste amazing, it gives off that rustic, aesthetically pleasing autumn feel that will look gorgeous on your table for an after dinner dessert.
So, honest truth here. One of my least favorite fruits would be the hearty apple. I mean, every once in awhile I crave a good apple, but overall it’s the last fruit I’ll reach for if there are other options.
Unless, of course, there’s caramel sauce or chocolate to dip into.
But, if not, I’m reaching for a banana. Or clementines. Or berries. Or grapes.
I figure that’s probably because I grew up eating mainly apples as my fruit source. Because, as we all know, apples are cheap. That’s why my kids get fed a gazillion apples now and will one day say the apple is their least favorite fruit as well.
But, even if you are like me and apples aren’t your favorite, apple desserts are a totally different ball game. Apple desserts are something my heart desires. Especially in early fall.
Just this morning I went out for a walk past an apple tree and it smelled heavenly. And I thought about how all those apples could be used for all kinds of apple treats.
I, myself, scored a bunch of apples from my neighbor’s apple tree this week which are destined to become apple butter. Or applesauce. Or both.
But, before I make those, I had to use some of the apples to make this Upside Down Caramel Apple Cake. And boy, was I glad I did that.
On those chilly fall mornings I could really enjoy this treat with a homemade pumpkin latte. Enjoy this apple cake one day, and pumpkin cinnamon buns another day.
Autumn has no shortage of comforting treats. Which is why I need to make sure I’m getting those workouts in!
Anyways, enough chatter – let’s get to the good stuff!
Tips for making this Caramel Upside Down Apple Cake
Use Fresh Apples: For the best flavor and texture, use firm, tart apples like Granny Smith or Honeycrisp. They hold up well during baking and balance the sweetness of the caramel. However, if you are like me and are super cheap, using apples from your neighbor’s apple tree will work just fine!
Cook the Caramel Just Right: When making the caramel layer, be careful not to overcook it. You want it to be bubbly and smooth, but not too dark or burnt. It should be a rich caramel color and pour easily. If I had a nickel for every time I burnt caramel sauce…it just happens so fast! So watch it carefully.
Let the Caramel Set: After pouring the caramel into the pan and arranging the apples, let it sit for a few minutes to firm up slightly. This helps the apples stay in place and prevents them from sinking into the caramel.
Smooth the Batter Gently: When adding the cake batter on top of the apples, be gentle. Use a spatula to spread the batter evenly without disturbing the caramel and apple layer underneath.
Check for Doneness: Oven temperatures can vary, so start checking the cake a few minutes before the 40-minute mark. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
Upside Down Caramel Apple Cake
Ingredients:
- 1/3 cup butter
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 medium apples (peeled and sliced)
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup milk
For the Caramel Drizzle Sauce:
- 5 tbsp butter
- 5 tbsp milk
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
Step 1: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and set aside. I cut my parchment paper to fit the bottom of the pan. I also greased the sides with some butter just to make sure the sides didn’t stick.
Step 2: In a medium saucepan, melt 1/3 cup of butter over medium heat. Stir in 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Cook, stirring constantly, until the mixture starts to bubble and becomes smooth, about 2-3 minutes. Remove from heat.
Step 3: Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom. Arrange the sliced apples in a single layer on top of the caramel, slightly overlapping if necessary. Let this set for a few minutes in the fridge while you prepare the cake batter.
Step 4: In a large mixing bowl, cream together 1/2 cup softened butter, 3/4 cup white sugar, and 1/4 cup brown sugar until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Step 5: Add the 1/3 cup milk to the batter. Again, mix until just combined.
Step 6: Gently scoop the cake batter over the arranged apples in the pan, smoothing it into an even layer. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If you notice the edges of your cake getting a little too brown too fast, cover the edges with some aluminum foil (leaving the center of the cake exposed to the heat.)
Step 7: While the cake is baking, make the caramel sauce that you will drizzle over the cake.
In a small saucepan, melt 5 tablespoons of butter over medium heat. Stir in 1/2 cup brown sugar and 5 tablespoons milk. Cook, stirring constantly, until the mixture comes to a boil and thickens slightly, about 2-3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract.
The sauce will thicken as it cools. If you find it too thick before you go to use it, just add a little bit of milk to it to thin it out.
Step 8: Allow the cake to cool in the pan for 15-20 minutes, then run a knife around the edges to loosen. Carefully invert the cake onto a serving plate. Let the cake cool completely before drizzling with the caramel sauce.
I had to use serious willpower to not eat half of this cake myself. It was especially hard because I’m trying to do this new thing where I just eat ONE slice of cake, and not two. Or ONE cookie, and not 5.
But…it’s fall, and it’s comforting, and…
You know how it goes.
Anyways, I recommend making this cake. Enjoy it with family, with friends, or with a big cup of coffee and a good book. On a wet, rainy, fall day.
Oh, how I love fall.
Upside Down Caramel Apple Cake
Ingredients
- 1/3 cup butter
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 medium apples peeled and sliced
- 1/2 cup butter softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup milk
For the Caramel Drizzle Sauce:
- 5 tbsp butter
- 5 tbsp milk
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and set aside. I also greased the sides with some butter just to make sure the sides of the cake don't stick.
- In a medium saucepan, melt 1/3 cup of butter over medium heat. Stir in 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Cook, stirring constantly, until the mixture starts to bubble and becomes smooth, about 2-3 minutes. Remove from heat.
- Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom. Arrange the sliced apples in a single layer on top of the caramel, slightly overlapping if necessary. Let this set for a few minutes in the fridge while you prepare the cake batter.
- In a large mixing bowl, cream together 1/2 cup softened butter, 3/4 cup white sugar, and 1/4 cup brown sugar until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add the 1/3 cup milk to the batter. Again, mix until just combined.
- Gently scoop the cake batter over the arranged apples in the pan, smoothing it into an even layer. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If you notice the edges of your cake getting a little too brown too fast, cover the edges with some aluminum foil (leaving the center of the cake exposed to the heat.)
For the Caramel Drizzle Sauce
- In a small saucepan, melt 5 tablespoons of butter over medium heat. Stir in 1/2 cup brown sugar and 5 tablespoons milk. Cook, stirring constantly, until the mixture comes to a boil and thickens slightly, about 2-3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract.
- The sauce will thicken as it cools. If you find it too thick before you go to use it, just add a little bit of milk to it to thin it out.
- Allow the cake to cool in the pan for 15-20 minutes, then run a knife around the edges to loosen. Carefully invert the cake onto a serving plate. Let the cake cool completely before drizzling with the caramel sauce.
Notes
- Apple Varieties: Use firm, tart apples like Granny Smith for best results.
- Caramel Consistency: Cook until bubbly and smooth, but avoid overcooking.
- Cooling Tip: Let the cake cool for 15-20 minutes before inverting to prevent caramel from running.
- Serving Suggestion: Top with vanilla ice cream or whipped cream for added indulgence. Or enjoy with coffee!
