Description
A cozy, caramel-drizzled apple upside-down cake with a tender, buttery texture and a hint of cinnamon. Perfect for fall or any time you want a simple yet impressive dessert.
Ingredients
Scale
- 3 medium apples (about 1 lb), peeled and sliced (Gala and Granny Smith recommended)
- 6 tablespoons unsalted butter, divided
- ½ cup packed dark brown sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Peel, core, and slice apples into thin, even slices about 1/8 inch thick.
- Melt 4 tablespoons butter in a 9-inch round cake pan or cast iron skillet over medium heat.
- Stir in brown sugar and cinnamon; let bubble gently for 2-3 minutes until smooth and glossy.
- Remove from heat and arrange apple slices in a single overlapping layer over the caramel.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, beat remaining 2 tablespoons butter with granulated sugar until fluffy and pale, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding dry ingredients and milk in three additions, beginning and ending with dry ingredients; mix just until combined.
- Pour batter gently over arranged apples, smoothing the top with a spatula.
- Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown.
- Cool cake in pan for about 10 minutes to let caramel set.
- Carefully invert cake onto a cooling rack or serving plate; loosen any apples stuck to the pan and place them back on top.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Use firm apples like Granny Smith or Honeycrisp to hold shape during baking. Let cake cool before flipping to avoid caramel spills. Use real unsalted butter for best flavor. Optional add-ins include chopped pecans or walnuts and a pinch of nutmeg. Store leftovers in airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 18 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cak
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: caramel apple cake, upside-down cake, apple dessert, fall dessert, easy cake recipe, caramel cake