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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Apple Upside Down Cake is a show-stopping dessert that’s easy to make yet bakery-quality—perfect for fall or any special occasion!
- Juicy Apples: Tender, baked apples that soak into the cake for maximum flavor.
- Warm Spices: Cinnamon and nutmeg add cozy, comforting notes.
- Rich Caramel: Sweet, buttery caramelized apple topping takes this cake to the next level.
- Simple Prep: Just 25 minutes to prep and 1 hour to bake—minimal effort, maximum impact.
I created this dessert with simplicity in mind—after 20 years as a pastry chef, my motto is easy, fuss-free baking. My tip: double my salted caramel sauce recipe and store it in the fridge. It keeps for months, and having it ready means this cake is already half-prepared, making the rest of the baking a breeze.
Bold Bakers Loved This!
“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” — Nishani
“The taste is amazing. The uniqueness of apple, caramel, cinnamon and nutmeg with that hint of salt make it a sure winner. ” — Ann J.
“Another winner! Love the consistency and the flavor of this cake. Thank you for your inspiration. Made it for my hubby’s birthday, as he loves caramel treats. He loved it!” — kakubes
IMPORTANT NOTE: This recipe was improved and updated on 9/17/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Apple Caramel Upside Down Cake
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Caramel Apple Desserts
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- 9-inch (23 cm) cake pan
- Stand mixer or hand mixer
Key Ingredients and Substitutes
All-Purpose Flour
- Provides structure and body to the cake.
- Substitute: Replace up to 50% all-purpose flour with whole wheat flour. or use Easy Almond Flour Baking Mix, or a gluten-free flour blend.
Ground Cinnamon
- Adds warmth and aromatic spice.
- Substitute: Ground allspice or pumpkin pie spice.
Baking Powder
- Leavens the cake, helping it rise.
Salt
- Enhances flavor and balances sweetness.
Ground Nutmeg
- Adds depth and warm spice notes.
- Substitute: Mace or extra cinnamon.
Butter
- Adds richness, moisture, and tender crumb.
- Substitute: Margarine or vegan butter.
Granulated Sugar
- Sweetens and contributes to browning.
- Substitute: Coconut sugar or other sugar substitutes from my chart.
Dark Brown Sugar
- Adds moisture, soft texture, and deep caramel flavor.
- Substitute: Light brown sugar or make it at home with a mix of granulated sugar + molasses.
Eggs
- Bind ingredients and provide structure.
- Substitute: Flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) or applesauce.
Vanilla Extract
- Enhances flavor and aroma.
- Substitute: You can use an equal amount of Vanilla Bean Paste.
Salted Caramel Sauce
- Adds rich, buttery caramel flavor and sweetness.
- Substitute: Store-bought caramel sauce or dulce de leche.
Granny Smith Apples
- Provide sweetness, moisture, and a tender fruit layer.
- Substitute: Bramley apple, Honeycrisp, or Fuji apples.
How to Make Caramel Apple Upside Down Cake
To Make the Upside Down Apple Cake Batter
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), add the butter, granulated sugar, and brown sugar and cream on medium-high speed about 4 minutes or until light and fluffy.
- Add Eggs and Vanilla: Turn the mixer down to low speed and add in the eggs, one at a time, followed by the vanilla. Mix until incorporated.
- Combine Wet and Dry: Gradually add the dry ingredientsmixture and mix until just combined.
To Assemble and Bake the Cake
- Prep Pan: Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan.
- Add Caramel: Pour your salted caramel sauce into the buttered pan and spread evenly over the bottom and up the sides.
- Arrange Apples: Peel, core, and slice the apples about ½ inch (1.5 cm) thick. Arrange the apple slices on top of the caramel to cover the entire surface.
- Add Batter: Spread the cake batter evenly on top of the apples.
- Bake Cake: Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Allow to cool in the pan for 5 minutes and then carefully invert onto a serving plate to cool completely.
- Serve Suggestion: Enjoy warm with vanilla ice cream! This cake is best served the day it is made, but leftovers can be stored covered at room temperature for up to 2 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Line and Butter Pan: Thoroughly butter your pan before adding the caramel and apples to prevent sticking.
- Use Quality Caramel: My Signature Salted Caramel Sauce is quick and easy, but a good-quality store-bought caramel sauce works well too.
- Slice Apples Evenly: Cut apples into uniform ½-inch slices for even baking and a neat, professional design.
- Arrange for Impact: Lay the apple slices in overlapping circles or patterns so they look beautiful once flipped.
- Pour Batter Carefully: Gently pour the batter over the apples so they stay in place on the bottom while baking.
- Rest Before Flipping: Let the cake rest for about 5-10 minutes after baking—too long, and the caramel may stick; too short, and the cake may be too soft.
- Flip with Care: Use a large plate or platter to invert the cake smoothly and avoid breaking the apple layer.
- Get Creative: Try this recipe with plums, peaches, bananas, or even bananas for a fun twist! Or check out my Pineapple Upside Down Cake.
Make Ahead and Storage Instructions
- Make Ahead: You can prepare the caramel sauce a week in advance. Store the caramel in the fridge in an airtight container to save prep time on baking day. Slice apples before baking to prevent browning.
- Store Leftovers: Cover the baked cake and keep at room temperature for up to 2 days. For longer storage, refrigerate for 3–4 days and allow the cake to come to room temperature before serving.
- Reheating: Warm slices in the oven or microwave for a few seconds for that freshly-baked taste.
- Freezing: This cake can be frozen for up to 1 month. Wrap tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight, before serving.
FAQs
How do I get a smooth flip without breaking the apples?
Use a large plate or platter that fully covers the pan. Invert carefully, holding both securely, and gently lift the pan off.
Can I make mini cakes or cupcakes with this recipe?
Yes! Reduce baking time for smaller portions—check doneness with a toothpick inserted in the center comes out clean.
Can I use frozen apples?
Fresh apples are best. If using frozen, thaw and drain excess moisture to avoid a soggy cake.
Make Caramel Apple Desserts
- Caramel Apple Tarte Tatin
- Caramel Apple Cheesecake
- Delectable CaramelApple Pie
- Caramel Apple Crisp
- Chewy Caramel Apples
IMPORTANT NOTE: This recipe was improved and updated on 9/17/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Caramel Apple Upside Down Cake
Ingredients
- 1 ¾ cups (8 ¾ oz/247 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup (4 oz/115 g) butter , at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- ½ cup (4 fl oz/115 ml) salted caramel sauce
- 3 medium Granny Smith apples (about 1 lb/453 g)
Instructions
To Make the Caramel Upside Down Cake Batter
- In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), add the butter, granulated sugar, and brown sugar and cream on medium-high speed about 4 minutes or until light and fluffy.
- Turn the mixer down to low speed and add in the eggs, one at a time, followed by the vanilla. Mix until incorporated.
- Gradually add the dry ingredients, and mix until just combined.
To Assemble and Bake the Cake
- Preheat the oven to 350°F (180°C) and butter the sides of a 9-inch (23 cm) cake pan.
- Pour your salted caramel sauce into the buttered pan and spread evenly over the bottom and up the sides.
- Peel, core and slice the apples about ½ inch (1.5cm) thick.
- Arrange the apple slices on top of the caramel to cover the entire surface. Spread the cake batter evenly on top of the apples.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes and then carefully invert onto a serving dish to cool completely. (If it stays in the pan for too long, the apples will stick and the cake won't release).
- Enjoy warm with vanilla ice-cream! This cake is best served the day it is made, but you can store any leftovers covered at room temperature 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????
The recipe calls for cream yet there is none listed in the ingredient list.
Play stupid games, win stupid prizes… I knew it was a bad idea to try this in a spring form but did it anyway. Caramel everywhere in the oven.
Now about to order a closed tin to avoid leaking in future.
Fingers crossed it’s salvageable.