Name: Caramel Apple Upside Down Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 4 tablespoons unsalted butter, cut into pieces; 1/2 cup packed light brown sugar; 2 tablespoons heavy cream; 1/4 teaspoon fine sea salt; 3 medium firm apples, peeled, cored, and sliced 1/4 inch thick; 1 1/2 cups all-purpose flour, spooned and leveled; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 cup unsalted butter, softened to room temperature; 3/4 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1/2 cup full-fat sour cream, at room temperature; 1/2 cup whole milk, at room temperature

Caramel Apple Upside Down Cake Recipe tastes like a mash-up of caramel apples and a super moist spice cake, with gooey edges and soft, buttery apples on top. It works perfectly for fall gatherings, holidays, or any weekend baking project, and you can finish the whole thing in about 1 hour and 15 minutes. I first baked this on a rainy Sunday in a tiny apartment kitchen, and my smoke alarm and I both learned a lot that day.

Why Make This Caramel Apple Upside Down Cake Recipe at Home

Homemade caramel apple upside down cake tastes fresher and richer than anything from a box mix. You control the apples, the spices, and the caramel, so the flavor hits exactly how you like it.

You also slice and serve it right from the pan, which makes it perfect for potlucks and casual dinners. People see that glossy apple topping and assume you spent all day on it, even though the recipe stays pretty simple.

“This Caramel Apple Upside Down Cake Recipe tastes like a bakery dessert but comes together like a weeknight cake, and my family now requests it every single fall weekend. ★★★★★”

Ingredients You Need

For the caramel apple topping

4 tablespoons unsalted butter, cut into pieces
- I like a good quality American butter like Tillamook for richer flavor.
1/2 cup packed light brown sugar
- Dark brown sugar works too if you want deeper molasses flavor.
2 tablespoons heavy cream
- You can swap in half-and-half in a pinch, but the caramel turns slightly thinner.
1/4 teaspoon fine sea salt
3 medium firm apples, peeled, cored, and sliced 1/4 inch thick
- Use Granny Smith for tartness, Honeycrisp for sweetness, or a mix for balance.
- Avoid very soft apples like Red Delicious because they turn mushy.

For the cake batter

1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream, at room temperature
- Greek yogurt (plain, full-fat) works as a solid swap.
1/2 cup whole milk, at room temperature
- Use 2% if needed, but avoid skim because the cake loses some richness.

Pantry shortcuts and notes

Use pre-peeled, pre-sliced apples from the produce section if you feel short on time.
Use store-bought caramel sauce in a pinch: warm 1/2 cup, mix with 1 tablespoon butter and a pinch of salt, and pour into the pan.
Use pumpkin pie spice (1 1/2 teaspoons) instead of separate spices if you prefer a shortcut.

Equipment list

9 inch round cake pan, at least 2 inches deep
- A 9 inch springform pan works if you wrap the outside in foil to catch leaks.
Parchment paper
Medium saucepan
Mixing bowls (one large, one medium)
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Whisk
Cooling rack
Sharp knife and cutting board for apples

Tips & Mistakes

Slice apples evenly so they cook at the same rate and keep a nice texture.
Grease the pan well and line the bottom with parchment so the caramel apple topping releases cleanly.
Use room temperature butter, eggs, sour cream, and milk so the batter mixes smoothly and bakes evenly.
Avoid overmixing the batter after you add the flour, or the cake turns dense and tough.
Do not skimp on salt in the caramel; a tiny bit of salt keeps the topping from tasting flat.
Let the cake rest 10 to 15 minutes before flipping, or the topping may slide off in chunks.
Flip the cake while it still feels warm; if it cools completely in the pan, the caramel sticks.
Place a plate or platter larger than the pan on top before flipping, and hold it firmly so the cake does not slip.
Bake on the middle rack so the caramel does not scorch and the cake bakes evenly.
Test doneness with a toothpick in the cake portion, not in the apples, so you get an accurate read.

How to Make Caramel Apple Upside Down Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F. Grease a 9 inch round cake pan with butter or nonstick spray, then line the bottom with a circle of parchment paper. Grease the parchment too so nothing sticks.

Step 2: Make the caramel topping

Place 4 tablespoons butter, 1/2 cup brown sugar, 2 tablespoons heavy cream, and 1/4 teaspoon salt in a medium saucepan. Heat over medium, stir often, and let the mixture bubble gently for 2 to 3 minutes until it looks smooth and glossy. Take it off the heat and pour it straight into the prepared cake pan, tilting the pan so the caramel coats the bottom evenly.

Step 3: Arrange the apples

Lay the apple slices on top of the warm caramel in a circular pattern. Start at the outer edge and slightly overlap the slices, then fill the center. Pack the apples snugly because they shrink as they bake, and you want a full, pretty topping.

Step 4: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Break up any spice clumps so the flavor spreads evenly through the cake. Set the bowl aside.

Step 5: Cream the butter and sugars

In a large bowl, beat 1/2 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar with a hand mixer or stand mixer on medium speed. Mix for 3 to 4 minutes until the mixture looks light and fluffy and slightly paler. Scrape down the bowl once or twice so everything mixes evenly.

Step 6: Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the batter looks smooth and creamy. Scrape the sides and bottom of the bowl again so no streaks of egg or sugar hide.

Step 7: Add sour cream and dry ingredients

Beat in the sour cream until it blends fully. Add half of the dry ingredients and mix on low speed just until combined. Pour in the milk, mix again, then add the remaining dry ingredients and mix on low until the batter looks smooth, with no dry pockets, but still thick.

Step 8: Spread the batter over the apples

Spoon the batter over the apples in the pan in several dollops. Use a spatula to gently spread the batter to the edges without disturbing the apple pattern. Smooth the top so the cake bakes evenly.

Step 9: Bake the cake

Place the pan on the middle rack and bake for 35 to 45 minutes. Start checking at 35 minutes by inserting a toothpick into the center of the cake portion. Pull the cake out when the toothpick comes out with a few moist crumbs but no wet batter.

Step 10: Cool slightly and flip

Set the pan on a cooling rack and let the cake rest for 10 to 15 minutes. Run a thin knife around the edge of the pan to loosen the sides. Place a serving plate or cake stand on top of the pan, grip both tightly with oven mitts, and flip in one confident motion, then lift the pan off.

Step 11: Fix any topping gaps

If any apple slices or caramel stick to the parchment, peel them off and set them back on top of the cake. The topping still feels warm and soft, so it settles back into place easily. Peel off the parchment and let the cake cool slightly before slicing.

Variations I've Tried

I swap in pears for the apples sometimes and love the softer, floral flavor with the same caramel topping. I also stir 1/2 cup chopped toasted pecans or walnuts into the caramel before I add the apples for extra crunch. When I want a stronger spice vibe, I double the cinnamon and add a pinch of ground ginger.

I also tested a whole wheat version with half all-purpose flour and half white whole wheat flour, which gave a slightly heartier texture but still stayed moist. A gluten free version works with a good 1 to 1 baking blend; just check a few minutes early since it can bake faster. I also use cardamom instead of nutmeg sometimes, which gives a cozy, slightly citrusy note that pairs nicely with apples.

How to Serve Caramel Apple Upside Down Cake Recipe

Serve this caramel apple upside down cake slightly warm so the caramel feels soft and the apples taste extra tender. Add a scoop of vanilla ice cream, cinnamon ice cream, or a big spoonful of lightly sweetened whipped cream. A drizzle of warm caramel sauce on top never hurts if you want extra drama.

Pair slices with hot coffee, chai, or a mug of cocoa for a cozy dessert or brunch treat. I also cut smaller wedges and serve them as part of a fall dessert board with fresh apple slices and caramel dip.

How to store

Room temperature: Keep the cake covered at room temperature for up to 1 day if your kitchen stays cool.
Fridge: Store leftovers tightly covered in the fridge for 4 to 5 days.
Freezer: Wrap individual slices in plastic, then in foil, and freeze for up to 2 months; thaw overnight in the fridge.
Reheat: Warm slices in the microwave for 15 to 25 seconds or in a 300°F oven for 8 to 10 minutes until the caramel softens and the cake feels just warm.