Caramel Apple Upside-Down Cake

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This Caramel Apple Upside-Down Cake is soft, buttery, and perfectly spiced with a gooey layer of tender cinnamon apples baked right into the top.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 458kcal

Preheat the oven to 350°F (180oC). Line a 9 inch round springform pan with parchment paper and lightly spray with nonstick spray.
In a 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. ¼ cup (1/2 stick, 57 g) unsalted butter ⅔ cup (142 g) packed light brown sugar ½ teaspoon ground cinnamon ½ teaspoon vanilla extract
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 large granny smith apples

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. 1 ½ cups (180 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt
In a separate large mixing bowl with an electric mix, beat on medium speed the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. ½ cup (1 stick, 113 g) unsalted butter, ½ cup (100 g) granulated sugar ¼ cup (53 g) packed light brown sugar
Add the eggs one at time beating after each addition. Add the vanilla and sour cream. Beat on low speed just until combined. 2 large eggs 1 teaspoon vanilla extract ½ cup (113 g) sour cream
Add the dry ingredients alternating with the milk until just combined, beginning and ending with the dry ingredients (do this in 3 additions). ¼ cup (60 ml) milk
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 10–15 minutes, then carefully invert onto a serving plate. Let cool completely while making the caramel sauce.

Storage: 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.
Make ahead: You can bake the cake a day ahead and store it covered at room temperature.
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.