Apple Upside-Down Cake

If you’re craving a cozy fall dessert that’s equal parts stunning and simple, this Caramel Apple Upside-Down Cake is about to become your new go-to. It’s an easy cinnamon spiced vanilla cake batter that gets baked on top of a layer of apples, and a butter and brown sugar caramel layer. It’s an easy one layer cake that mixes up in about 30 minutes or less!

 

If you’ve been around here for a while, then you know how much I love a good upside-down cake. My pineapple upside-down cake has become a reader favorite for good reason—it’s buttery, nostalgic, and topped with caramelized fruit that looks fancy with almost no effort. So I thought: why not bring that same magic to fall baking?

Enter this caramel apple upside-down cake. Think of it as the cozy, sweater-wearing cousin to the pineapple version. Tart Granny Smith apples are layered over a brown sugar-cinnamon butter sauce that turns sticky and glossy in the oven. The cake itself is incredibly soft and moist, thanks to sour cream and a touch of brown sugar in the batter.

Whether you’re baking for a weekend gathering, a fall holiday, or just because it’s apple season, this upside-down cake brings big flavor and a gorgeous presentation—with minimal fuss.

Why You’ll Love This Apple Upside-Down Cake

• No frosting needed. This is the beauty of upside-down cakes! The apples and caramel are the showstoppers here. The apples cook in the caramel sauce, so there’s no frosting needed.
• Packed with fall flavor. Cinnamon, brown sugar, and caramel bring all the cozy vibes.
• Beautiful and easy. The caramelized apples spiral on top of the cake looks bakery-worthy, but it’s simple to do.
• Moist and tender. Thanks to sour cream, this cake stays soft for days.

Ingredients You’ll Need

Apple Layer:

• Butter: I used unsalted butter, but salted butter can also work.
• Light brown sugar: You could use dark brown sugar as well. If you ran out, make your own homemade brown sugar.
• Cinnamon
• Vanilla
• Granny Smith apples: Or use other variety of baking apples. I also love Honeycrisp apples. Another great option is Golden Delicious apples. Read my article, what apples are best for baking.

Cake Batter:

• All-purpose flour: Be sure to measure your flour correctly. Use a kitchen scale for best results. 
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Butter – You will need one stick of butter. Make sure it’s softened before using.
• Granulated sugar
• Light brown sugar
• Eggs: Make sure your eggs at room temperature. Place in a bowl of warm water for 10 minutes before using. Read my full tutorial on how to bring eggs to room temperature quickly.
• Vanilla.
• Sour cream: Full fat is best. A plain Greek yogurt would also work.
• Milk: I used whole milk but a low-fat milk or plant-based milk, like almond milk would also work.
• Caramel sauce: Before serving. Optional.

How to Make Apple Upside-Down Cake

1. Prep the Pan & Apples

Start by lining a 9-inch springform pan with parchment paper and lightly greasing it. Then make a quick brown sugar mixture that gets spread on the bottom of the pan. This will become your caramelized topping once the cake is flipped.

In a small saucepan stir and met the brown sugar and butter together over medium low heat. Remove from the heat and stir in the cinnamon and vanilla.

Pour the brown sugar mixture into the bottom of the cake pan. Spread out into an even layer.

Arrange apple slices in an overlapping spiral starting in the middle. Set aside.

2. Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a separate large bowl with an electric mixer, beat on medium speed the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.

Add the eggs one at time beating after each addition. Add the vanilla and sour cream. Beat on low speed just until combined.

Add the flour mixture alternating with the milk until just combined, beginning and ending with the dry ingredients (do this in 3 additions).

Carefully spoon the batter over the apple layer and smooth with a spatula.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 

Let the cake cool in the pan for 5-10 minutes, then carefully invert the whole cake onto a serving plate or wire rack. Then cut and serve. Top with caramel sauce before serving!

Recipe Tips

• Use firm apples like Granny Smith or Honeycrisp so they hold their shape when baked.
• Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake light.
• Use parchment paper. Lining the bottom of the cake pan ensures the topping doesn’t stick.
• Flip within the first 10 minutes. Don’t let the cake rest too long in the cake pan or the topping may cool and stick. 

Serving Suggestions

Serve this cake warm with a scoop of vanilla ice cream, or my butter pecan ice cream, or a dollop of whipped cream. Or try my cinnamon whipped cream! It’s also delicious completely on its own with a cup of coffee or tea.

I like to drizzle on extra caramel sauce right before serving as well!

Storing the Cake

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

You can also freeze any leftovers for up to 3 months.  

​Recipe FAQs

More Recipes To Try

If you are craving more cakes, then be sure to try my Sock it to me cake! It’s an easy bundt cake made with cinnamon and pecans. I also love my strawberry pound cake made with fresh strawberries and strawberry glaze.

If you’re craving more apple desserts, try my applesauce fritters. They are made without yeast and fresh chunks of apples. Or I also love my apple cinnamon rolls.