Apple Upside Down Cake

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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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