Apple Upside-Down Cake is a classic and comforting dessert. It brings together the sweetness of caramelized apples. It also features the soft, buttery texture of a moist cake. To create this old-fashioned favorite, place slices of fresh apples in a rich caramel sauce. Arrange them at the bottom of the baking pan. Then top them with a light, fluffy cake batter. As it bakes, the apples become tender and golden, soaking up the caramel for a luscious, melt-in-your-mouth topping.
Once flipped upside down after baking, the cake reveals a stunning, glossy layer of sweet, sticky apples. They are beautifully arranged on top. This makes it as visually impressive as it is delicious. The warm, spiced aroma of cinnamon and vanilla fills the kitchen. It creates a cozy, homemade feel. This atmosphere is perfect for fall gatherings, holiday desserts, or a simple weekend treat.
Serve this apple upside-down cake slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is nostalgic, satisfying, and irresistibly comforting. You bake this cake for a special occasion. You’re just craving a taste of autumn. Regardless, this cake is sure to impress with its rich flavor. It also has rustic charm.
INGREDIENTS for APPLE UPSIDE-DOWN CAKE
TOPPING:
- ¼ cup (60 grams) salted butter melted
- ½ cup (100 grams) light brown sugar
- ½ teaspoon ground cinnamon
- 2 medium apples peel, cored, and thinly sliced
CAKE:
- 1 and ½ cups (190 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup (115 grams) salted butter softened to room temperature
- ⅔ cup (135 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) milk or buttermilk room temperature
How to Make Apple Upside-Down Cake with Caramelized Apples
- Preheat the oven to 350°F (177°C). Spray a 9-inch cake pan well with nonstick cooking spray and set aside.
TO MAKE THE TOPPING:
- Mix the melted butter, brown sugar, and ground cinnamon in a mixing bowl and stir until fully combined. Pour the mixture into the prepared cake pan and evenly spread it on the bottom.
- Arrange the apple slices in an even layer on top and set aside.
TO MAKE THE CAKE:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a separate mixing bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes. Continue beating until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each one, then mix in the pure vanilla extract. Stop and scrape down the sides of the bowl if needed and mix again.
- Add the dry ingredients on low speed. Incorporate them in three additions. Alternate with the milk for each addition. Start and end with the dry ingredients. Mix in each addition until just blended, making sure not to over mix the batter.
- Pour the batter into the cake pan on top of the sliced apples.
- Bake for 35 to 40 minutes. Check doneness by inserting a wooden toothpick into the center of the cake. It should come out clean.
- Remove from the oven. Allow the cake to cool in the pan for about 10 minutes. Then flip the cake out of the pan. Place it onto a cooling rack to cool completely.
Notes and Tips section for Apple Upside-Down Cake:
- Choose the right apples: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape. These apples balance the sweetness.
- Caramel consistency: Make sure your caramel is golden brown but not burnt. Burnt caramel will taste bitter.
- Room temperature ingredients: Use room temperature butter, eggs, and milk for a smooth, even batter.
- Prevent sticking: Grease your pan well and consider lining it with parchment paper for easy release.
- Cool slightly before flipping: Let the cake cool for 5–10 minutes in the pan. This will help avoid cracking when you turn it upside down.
- Spice it up: A pinch of cinnamon, nutmeg, or allspice in the apple layer enhances flavor.
- Serving suggestion: Serve warm with a scoop of vanilla ice cream. Add whipped cream, or a drizzle of caramel sauce for extra indulgence.
- Storage: Store leftovers covered at room temperature for 1–2 days or in the fridge for up to 4 days. Reheat slightly before serving.
Storage Guide for Apple Upside-Down Cake:
Storage:
- Room Temperature: Store the cake covered with plastic wrap or in an airtight container for up to 2 days. Keep it in a cool, dry place away from direct sunlight.
- Refrigerator: For longer freshness, refrigerate the cake for up to 4–5 days. Warm individual slices in the microwave for 10–15 seconds before serving to bring back its soft, buttery texture.
- Freezer: To freeze, wrap the whole cake or slices tightly in plastic wrap. Then cover them with foil or place them in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slightly before serving.
- Tip: Avoid storing it uncovered, as exposure to air can make the caramelized apple layer sticky and the cake dry.
Make-Ahead & Reheating Tips
Make-Ahead:
- You can prepare the cake 1–2 days in advance. Bake as usual, let it cool completely, and cover tightly with plastic wrap or store in an airtight container.
- For best texture, keep it at room temperature if serving the next day, or refrigerate if storing longer.
- You can also prepare the caramelized apple layer ahead of time and refrigerate it separately. When ready to bake, simply spread it in the pan, pour the batter on top, and bake fresh.
Reheating:
- Microwave: Warm individual slices for 10–15 seconds for a soft, just-baked feel.
- Oven: Reheat the whole cake in a preheated oven at 300°F (150°C). Heat it for 10–12 minutes. This will revive its flavor and texture.
- Avoid over-reheating as it can dry out the cake or make the caramel too sticky.
- For an extra treat, serve reheated cake with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Video
Serving Suggestions section for Apple Upside-Down Cake:
- Serve Warm: Apple Upside-Down Cake tastes best when served slightly warm. This allows the caramelized apple topping to stay soft and glossy.
- Add Ice Cream: Pair each slice with a scoop of vanilla ice cream. You can also use cinnamon ice cream. This adds a creamy contrast to the warm, buttery cake.
- Top with Whipped Cream: Lightly sweetened whipped cream or cream cheese frosting complements the caramel flavor beautifully.
- Drizzle Extras: Add a drizzle of caramel sauce, maple syrup, or honey for extra sweetness and shine.
- Garnish: Sprinkle a pinch of ground cinnamon. You can also use nutmeg or toasted nuts like pecans or walnuts. These additions provide a cozy, autumnal touch.
- Serve with Beverages: Enjoy this cake alongside hot coffee, chai tea, or apple cider for the perfect comforting dessert experience.
- Special Occasions: Ideal for Thanksgiving, Christmas, or any fall gathering. This cake brings a rustic, homemade charm to your dessert table.
Frequently Asked Questions (FAQ):
- Can I use any type of apple?
Yes, but firm apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and balance sweetness. - Do I have to flip the cake right after baking?
No, let it cool for 5–10 minutes in the pan. This helps prevent the cake from breaking or sticking. - Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it covered at room temperature for 1–2 days or refrigerate up to 4 days. - Can I freeze Apple Upside-Down Cake?
Yes, wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge and reheat slightly before serving. - Can I make this recipe healthier?
You can use whole wheat flour, reduce sugar slightly, or use a light butter substitute. Nonetheless, caramelized apples will still add natural sweetness. - What’s the best way to serve it?
Serve slightly warm, optionally with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.
APPLE UPSIDE-DOWN CAKE
Yield:
8
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1 hour 10 minutes
Apple Upside-Down Cake is a classic, comforting dessert that brings together the sweetness of caramelized apples and the soft, buttery texture of a moist cake. This old-fashioned favorite is made by layering slices of fresh apples in a rich caramel sauce at the bottom of the baking pan before topping them with a light, fluffy cake batter. As it bakes, the apples become tender and golden, soaking up the caramel for a luscious, melt-in-your-mouth topping.
Ingredients
TOPPING:
- ¼ cup (60 grams) salted butter melted
- ½ cup (100 grams) light brown sugar
- ½ teaspoon ground cinnamon
- 2 medium apples peel, cored, and thinly sliced
CAKE:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup (115 grams) unsalted butter softened to room temperature
- ⅔ cup (135 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) milk or buttermilk room temperature
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9-inch cake pan well with nonstick cooking spray and set aside.
TO MAKE THE TOPPING:
- Combine the melted butter, brown sugar, and ground cinnamon in a mixing bowl and stir until fully combined. Pour the mixture into the prepared cake pan and evenly spread it on the bottom.
- Arrange the apple slices in an even layer on top and set aside.
TO MAKE THE CAKE:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a separate mixing bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes. Continue beating until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each one, then mix in the pure vanilla extract. Stop and scrape down the sides of the bowl if needed and mix again.
- Add the dry ingredients on low speed. Incorporate them in three additions. Alternate with the milk for each addition. Start and end with the dry ingredients. Mix in each addition until just blended, making sure not to over mix the batter.
- Pour the batter into the cake pan on top of the sliced apples.
- Bake for 35 to 40 minutes. Check doneness by inserting a wooden toothpick into the center of the cake. It should come out clean.
- Remove from the oven. Allow the cake to cool in the pan for about 10 minutes. Then flip the cake out of the pan. Place it onto a cooling rack to cool completely.
Notes
- Choose the right apples: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape. These apples balance the sweetness.
- Caramel consistency: Make sure your caramel is golden brown but not burnt. Burnt caramel will taste bitter.
- Room temperature ingredients: Use room temperature butter, eggs, and milk for a smooth, even batter.
- Prevent sticking: Grease your pan well and consider lining it with parchment paper for easy release.
- Cool slightly before flipping: Let the cake cool for 5–10 minutes in the pan. This will help avoid cracking when you turn it upside down.
- Spice it up: A pinch of cinnamon, nutmeg, or allspice in the apple layer enhances flavor.
- Serving suggestion: Serve warm with a scoop of vanilla ice cream. Add whipped cream, or a drizzle of caramel sauce for extra indulgence.
- Storage: Store leftovers covered at room temperature for 1–2 days or in the fridge for up to 4 days. Reheat slightly before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 33gSaturated Fat: 20gUnsaturated Fat: 12gCholesterol: 130mgSodium: 343mgCarbohydrates: 56gFiber: 2gSugar: 41gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
