Fast and Easy and so Delicious, this Caramel Upside Down Apple Cake has a self making Caramel Sauce over a perfectly baked moist Apple Cake. The Best Fall Dessert.
This Upside Down Apple Cake has become a Fall favourite in our house. Pretty much anything apple is fine by us. I adore Apples. I love Fall, just so I can hear that incredible crunch when I bite into an Apple.
There’s not much you can’t make with an apple, from Apple Cookies, to Apple Cake to even Apple Sauce. Mix them with Cinnamon and brown sugar and I am hooked.
A while back I found this old Upside Down Apple Cake recipe of my Mom’s. So I thought why not give it a try. And I have been making it ever since.
This recipe is so easy and I was thrilled when I turned it over and there was a syrupy sweet Caramel Sauce that was created from the butter and brown sugar. Yummy Perfection!
Table of Contents
How to make an Upside Down Apple Cake
- In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.
- Place the sliced apples on top.
- In a medium Bowl whisk together flour, baking powder and salt, set aside.
- In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy.
- Add the flour mixture alternately with the milk. Beat to combine.
- Spoon batter over apple slices and spread it evenly. Bake for approximately 40-45 minutes.
- Let the cake cool until warm or room temperature.
- Serve with a scoop of ice cream or even a dollop of whipped cream, if desired.
What are the best apples for baking.
I personally like to bake with Fuji or Gala, although I have recently discovered Pink Lady which is a good choice also. Other choices include Braeburn, Cortland, Golden Delicious, Empire, Honey Crisp, McIntosh and Rome Beauty.
How to store an Upside Down Apple Cake
The cake should be stored in an airtight container in a cool dry area for up to two days. It can also be stored in the fridge for up to five days.
If your house is quite warm, then it is always advised to store the cake in the fridge.
The cake should be removed from the fridge an hour before serving to let it come to room temperature. Or you could probably warm it up in a low oven for about 5-10 minutes.
The cake can also be frozen and then thawed in the fridge.
If you have never tried an upside down cake before I hope you give this Caramel Upside Down Apple Cake a try and let me know what you think. Enjoy!
Caramel Upside Down Apple Cake
Ingredients
FOR THE BASE
- 1/3 cup butter (65 grams)
- 1/2 cup brown sugar (packed) (110 grams)
- 1/2 teaspoon cinnamon
- 2 apples (peeled, cored and sliced not too thin)
FOR THE CAKE
- 1/4 cup + 2 tablespoons butter (75 grams)
- 1/2 cup + 1 tablespoon granulated sugar (112 grams)
- 1/2 teaspoon vanilla
- 1 large egg
- 1 1/2 cups all purpose flour (195 grams)
- 1 1/2 teaspoons baking powder
- 1 pinch salt*
- 1/2 cup + 1 tablespoon milk (135 grams)
I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
Instructions
- Pre-heat oven to 350° (180° celsius). Line an 8 inch (20 cm) cake pan with parchment paper. Scrunch up the paper and then wet and ring out, shake out excess water before placing in the cake pan, although a little moisture doesn't hurt.
FOR THE BASE
- In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.Place the sliced apples on top.
FOR THE CAKE
- In a medium Bowl whisk together flour, baking powder and salt, set aside.
- In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy, about 2 minutes. Add flour mixture alternately with milk. Beat to combine.
- Spoon batter over apple slices and spread evenly. Bake for approximately 40-45 minutes or until toothpick come out clean. Let cool until warm. Serve with a scoop of ice cream if desired. Enjoy!
Nutrition
Updated from October 8, 2016.
Ari says
Do you turn the cake upside down immediately after baking, or wait until cool?
Rosemary says
Hi Ari, I usually wait 5-10 minutes then turn it over. It should still be warm. I hope you like it.
Debbie says
FYI. My 8” round pan was too small. Brown sugar bubbled over and out of the pan. Cake rose over the edge of the pan. Next time I’ll use a 9” or larger pan.
Reina says
This cake was delicious…..the apples were perfectly
tender with a little bite to it. The cake portion was moist and yummy. Bake it and you will love it. My
husband and two sons loved it too.
Rosemary says
Hi Reina, thanks so much, so glad you all enjoyed it. Take care.
mary says
this is evil good
Rosemary says
Hi Mary, haha thanks, have a great weekend.
Vishakha Mehandru says
HI, I am making this with plain flour and will soon know if this was the right flour to use. The recipe looks really good. But please can you clarify if plain flour is the right flour or cake flour should have been used. I live in the UK where flour normally means plain flour.
Many thanks.
Rosemary says
Hi Vishakha, yes plain flour (all purpose) is what I use for this recipe. I hope you enjoy it.
Vishakha Mehandru says
Thanks for clarifying. The taste was delicious and it disappeared in no time.
My cake was not as soft as the pictures in video. The pictures in the video seems to reflect a very fluffy light cake however, mine was very moist and more gooey. Could that be because of the apples I used which were Pink Lady Apples ?
Nonetheless, the recipe had very clear instructions and thanks for sharing such a wonderful recipe.
Rosemary says
Hi Vishakha, thanks so much, it could very well be the apples or even the type of flour. Happy New Year.
Kylie says
Could I make this into individual cup cakes and how long do you think they would take to bake thanks. If not I will make into a whole cake.
Thanks
Rosemary says
Hi Kylie, I think you could, it will take a bit of extra time to divide it up, bake them for about 20 minutes, check them around 15 to be sure. Let me know how it goes. Happy New Year.
Kylie says
Hi Rosemary, I made these as a cupcake and I think it would be nicer as a whole cake. The cake component was absolutly beautiful, the apple was still crunchy and the caramel was still sugary but it was completely fine to eat. I say don’t mess with the original recipe. Thank you for this beautiful recipe and will make it as a whole cake next time. This is a recipe I will keep.
Rosemary says
Hi Kylie, thanks so much for letting me know. Happy New Year.
Mamie says
It’s in the oven now..
Rosemary says
Hi Mamie, let me know how it went. 🙂
Colleen says
Beautiful lunchtime cake
Rosemary says
Thanks Colleen, glad you enjoyed it.
Corky Beebe says
This is absolutely delicious! My cake was very dense though. Did I do something wrong or is this a dense cake? It sure didn’t affect my family eating it all!!
Rosemary says
Hi Corky, thanks so much, It is on the denser side, definitely not light and fluffy. 🙂
Ann says
I made this cake yesterday afternoon and there is none left today. I didn’t even get a piece. I liked your method of mixing the butter and brown sugar together rather than sprinkling both on the bottom of the pan. I found it much easier. I also liked the fact that there was not much sugar in the cake. This recipe is most definitely a keeper. Thank you.
Rosemary says
Hi Ann thanks so much, so glad you enjoyed it. Have a great week.
Benita Nicholas says
I made it tonight. Is it supposed to be like a coffee cake?
Rosemary says
Hi Benita, I’m not sure I understand what you mean by that?
Jessica says
This recipe is delicious! Definitely a keeper.
Rosemary says
Hi Jessica, thanks so glad you enjoyed it. Have a great week.
Ann says
We all love upside down cakes here. This one looks so delicious. Definitely will be making soon. Thank you.
Rosemary says
Hi Ann, thanks hope you enjoy it. Have a great weekend!
Alma @ Vorrei says
I love upside down cakes, and this apple version looks like the perfect thing for fall! This turned out so pretty, Gorgeous cake…
Rosemary says
Thanks Alma, I love anything apple for Fall. 🙂