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Hi Bold Bakers!
My Caramel Apple Upside Down Cake is just bursting with flavors! I make it with my Signature Salted Caramel Sauce, which gives the cake a super deep caramel (almost like burnt sugar) flavor, and the salt takes it to a new level.
The tender baked apples make the cake so juicy and the warm spices, cinnamon, and nutmeg make the cake so comforting. Once you flip the cake from the pan, all the juices from the baked apples seeps down into the cake.
It’s a simple dessert that looks festive — no decorating needed — and perfect for an everyday treat with your afternoon tea. Just look at how beautiful the baked apples look on top. You must try this recipe this fall!
What Is Caramel Apple Upside-Down Cake?
We call this type of cake an “upside-down” cake because the toppings of the cake, in our case apples and caramel, are placed at the bottom of your baking pan, and the cake batter is poured over it. Simply put, it’s upside-down.
Once baked, you flip the cake out of the pan onto your serving plate, and now it is right-side-up, with all those lovely baked apples on top.
What You Need To Make Caramel Apple Upside-Down Cake
- Measuring cups and spoons
- 9-inch (23 cm) cake pan
- Mixing bowls
- Standing mixer or handheld mixer
How To Make Caramel Apple Upside-Down Cake
Flipping the cake out onto your serving platter is almost as much fun as eating it! Here’s how you make caramel apple upside-down cake (and don’t forget to get the full recipe with measurements, on the page down below):
- Whisk together the flour, cinnamon, baking powder, salt, and nutmeg in a bowl and set aside.
- In the bowl of a stand mixer or another bowl if you are using a handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes until it is light and fluffy.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Gradually add in the dry ingredients, scraping the sides of the bowl after each addition. Stop when just thoroughly mixed, be sure not to overmix — it can make your cake tough!
- Butter the sides of a 9-inch (23 cm) cake pan and pour salted caramel sauce into the pan. Spread it evenly over the bottom and up the sides.
- Arrange the sliced apples on top of the caramel. Then, spread the cake batter evenly on top of the apples.
- Bake in a preheated 350°F (180°C) oven for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake.
- Allow the cake to cool for only 10 minutes, then invert it onto a serving dish to cool completely.
Gemma’s Pro Chef Tips For Making Caramel Apple Upside-Down Cake
- My Signature Salted Caramel Sauce is so quick and easy! But of course, you can use a good quality store-bought caramel sauce too.
- Be sure to carefully pour the batter over the apples so they stay on the bottom for baking.
- Make sure you wait just 10 minutes before inverting the cake. If you wait too long, the caramel might make the cake too sticky, and it will be difficult to release.
- Try this recipe with plums, peaches, or even bananas!
How To Store Caramel Apple Upside-Down Cake
Any leftover upside-down cake can be stored in an airtight container in the refrigerator for up to 2 days. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice!
Make More Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
November Bold Baker Challenge
Congratulations to our winner, Suma Menon from Bangalore, India!
Try These Recipes!
Caramel Apple Upside Down Cake Recipe
Ingredients
- 1 ¾ cup (8 ¾ oz /247g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup (4oz/115g) butter, softened
- 1 cup (8oz/225g) granulated sugar
- 2/3 cup (4 oz/115g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- A generous ½ cup (4floz/115ml) salted caramel sauce
- 2-3 apples , peeled, cored and sliced about ½ inch (1.5cm) thick
Instructions
- Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan.
- In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside.
- In a bowl of a stand or handheld mixer, beat the butter, granulated sugar, and brown sugar for a few minutes, until light and fluffy.
- Beat in the eggs, one at a time followed by the vanilla.
- Gradually add the dry ingredients, scraping down the sides of the bowl after each addition and stopping when just thoroughly mixed.
- Pour salted caramel sauce into the pan and spread evenly over the bottom and up the sides.
- Arrange sliced apples on top of the caramel. Spread the cake batter evenly on top of the apples.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for only 5 minutes and then invert onto a serving dish to let cool completely. If it cools down too mcuh the apples will stick to the pan.
- Enjoy warm with vanilla ice-cream. This cake is best served the day it is made, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Gemma I just feel this is a really awesome recipe because: it’s really easy to make. You do make all the recipes easier which is awesome and if I would describe this cake in one word ( ok a few words) they would be: sweet, decadent, easy, awesome, beautiful, wonderful, marvellous and something that I can actually make and serve others. I served this cake to one of my friends and she was so amazed. The results were truly unexpected. We finished the whole cake at once. I just don’t think words are enough to describe this cake. I’m being… Read more »
Just finished making this and HOLY MOLY what a cake! Hands down the best cake I’ve ever had (and I normally don’t like cake). Do yourself a favor and make this, and use her caramel sauce recipe. Absolutely amazing! I’m a Gemma convert now.
This is absolutely one of the best desserts I have made. I got soo many compliments! I made some extra sauce to pour on top when serving which made it even more luxurious! My son (14) has told me not to make any other desserts but this from now on.. 🤣 Thank you Gemma for this gem of a recipe.
A wonderful apple cake with such a super caramel sauce that was so easy to make. So much better than having to unwrap all those little caramel candies. Can’t wait to make this again, maybe with some pears.
The taste is amazing. The uniqueness of apple, caramel, cinnamon and nutmeg with that hint of salt make it a sure winner. Though I think I turned out upside down too quick from the oven, and had some apples and sauce sticking to the base, which I had to put back on to the cake by hand. That salted caramel sauce recipe on your website is to die for!!!
This was my first upside down cake. It turned out so well, thanks to Gemma’s wonderful support and amazing recipes always. So delicious and worth it! I have now become a successful bold baker since following Gemma! So happy to have found Bigger Bolder Baking! 🌸💕
Thank you Gemma for another gem of a recipe! This was so decadent and delicious, and everyone instantly fell in love with it.
I just made this cake and we all LOVE IT!!! It is so yummy and amazing! I used Granny Smith apple which added a tartness to the cake which was wonderful!
just a warning don’t use a springform pan or the caramel will leak out of the bottom😅
ps. I’m a kid and you have been one of my biggest inspirations for cooking/baking😊
Gemma, is the cake batter supposed to dough-like?
Terrible recipe 🙁 total fail on making the caramel and the “batter” like other reviews said was a”dough” texture not a pourable batter. Wasted so much expensive butter and so sad. Don’t use this recipe.
I’d make it minus starts if I could.