Apple Upside Down Cake

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Get ready to tantalize your taste buds with this scrumptious Apple Upside Down Cake! Picture this: a caramel apple topping sitting atop a fluffy, spiced cake—pure heaven, right? And guess what? It’s easier to make than you might think, with just a little trickiness involved in perfecting that caramel drizzle.

Let’s dive into some handy tips for mastering that caramel sauce:

  • First things first, grab a stainless steel saucepan with a sturdy bottom—no non-stick or aluminum pans here, as they tend to mess with the caramel.
  • Make sure your pan is squeaky clean; a hint of grease can throw off your caramel game. You might even want to give it a wipe down with vinegar before you start.
  • Opt for pure cane sugar for the best results.
  • To prevent sugar crystals from ruining your caramel, brush the sides of the pan with water before cooking.
  • Keep the heat at a moderate level—too low or too high can lead to crystallization.
  • Resist the urge to stir the syrup as it cooks; just let it do its thing until it turns a light golden brown.
  • Once it’s reached that perfect hue, swiftly pour it over your waiting apples.

Apple Upside Down Cake

Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Servings 10


For the Apple Topping:

  • 1 apple
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg

For the Caramel:

  • 1 cup granulated sugar
  • 1 tablespoon corn syrup or glucose
  • 1/4 cup water

For the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon nutmeg
  • 3/4 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 tablespoon vanilla extract
  • 1/3 cup buttermilk


For the Apples:

  • Peel and slice the apple into 1/4-inch thick slices, then sprinkle them with cinnamon and nutmeg. Give them a gentle stir to coat them evenly.

Preparing the Cake Pan:

  • Grease a 9-inch cake pan and line the bottom with parchment paper to prevent sticking.
  • Arrange the seasoned apple slices in a single layer on the bottom of the pan.

Making the Caramel:

  • Read through the instructions carefully before you begin.
  • Using a stainless steel saucepan, combine the sugar, water, and corn syrup or glucose. Stir gently until you achieve a wet sand consistency.
  • Brush the sides of the pan with water to prevent crystallization.
  • Heat the mixture over medium-high heat until it turns a light golden brown, then immediately pour it over the apples in the cake pan.

Preparing the Cake Batter:

  • Preheat your oven to 350°F.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
  • Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.
  • Spread the batter evenly over the caramel-coated apples in the cake pan.


  • Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 15 minutes before carefully flipping it onto a plate.


Store the cake in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 4 days.

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