I’m sharing the Caramel Apple Upside Down Cake from Delish.com because Baked Apple Recipes like this deserve a permanent place in your collection.

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I fell for this Caramel Apple Upside Down Cake the minute I tried the Delish.com version, and honestly I haven’t looked back. The way the apples glaze into a glossy crown with melted unsalted butter makes you think simple things can be spectacular, but there’s a twist that keeps you guessing every bite.

I keep telling myself it’s an Apple Recipes Easy kind of win, the kind you bookmark like a Smitten Kitchen treasure, yet it still surprises me. I mean, who knew an ordinary apple cake could feel so clever, so slightly rebellious, and totally irresistible.

Ingredients

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Apples: sweet and tart add fiber and vitamin C, caramelize wonderfully.
Brown sugar and butter: make gooey caramel, boost simple carbs and sweetness.
All purpose flour: structure and chew mostly carbohydrates so not much protein.
Eggs: add protein, richness and bind the batter they help rise.
Sour cream or Greek yogurt: adds tang, moisture and tender crumb, a little protein.
Spices cinnamon and nutmeg: warm cozy flavor, almost no calories, huge aroma.
Whole milk: thins batter, adds fat for richness, mild dairy flavor.
Vanilla extract: small bit lifts flavor, makes cake taste sweeter without sugar.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, melted, for caramel

1 cup packed light brown sugar, for caramel

3 medium apples (about 1 to 1 1/4 lb), peeled cored and sliced thinly

1 tablespoon lemon juice to keep apples from browning

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup sour cream or plain Greek yogurt

1/4 cup whole milk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

How to Make this

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1. Preheat your oven to 350F and butter a 9 inch round cake pan, line the bottom with parchment if you got it for easier flipping later.

2. Make the caramel: in a small saucepan combine 1/2 cup melted butter and 1 cup packed light brown sugar, heat over medium until smooth and bubbly about 1 to 2 minutes, then pour it evenly into the prepared pan and tilt to coat the bottom.

3. Prep the apples: peel, core and thinly slice 3 medium apples, toss them with 1 tablespoon lemon juice, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg so they dont brown and taste spiced.

4. Arrange the apple slices over the caramel in overlapping concentric circles, packing them fairly flat so the batter will sit evenly on top.

5. Whisk the dry ingredients together in a bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt.

6. In a separate larger bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until lighter in color and fluffy, then beat in 2 large eggs one at a time and stir in 1 teaspoon vanilla extract.

7. Mix in the wet extras: add 1/2 cup sour cream or plain Greek yogurt and 1/4 cup whole milk to the butter mixture and stir until combined. Fold the dry ingredients into the wet just until no streaks of flour remain, dont overmix.

8. Spoon the batter evenly over the arranged apples and gently spread or tap the pan on the counter to level and release big air bubbles.

9. Bake at 350F for about 35 to 45 minutes until the top is golden and a toothpick in the center comes out with a few moist crumbs. If it browns too fast tent loosely with foil for the last 10 minutes.

10. Cool the cake in the pan on a rack for 10 to 15 minutes, run a knife around the edge, then invert onto a serving plate. If any apples stick, warm the bottom of the pan briefly over low heat or slide a spatula under stuck bits, then serve warm with ice cream or whipped cream.

Equipment Needed

1. 9-inch round cake pan (buttered; parchment for lining if you have it)
2. Small saucepan (for the caramel)
3. Mixing bowls (one medium, one large)
4. Measuring cups and measuring spoons
5. Electric mixer or a sturdy wooden spoon
6. Whisk
7. Paring knife and vegetable peeler
8. Cutting board
9. Silicone spatula and a flat spatula or offset spatula
10. Cooling rack and a toothpick or cake tester

FAQ

Q: Can I use different kinds of apples for this caramel apple upside down cake?
A: Yes. Firm, slightly tart apples work best so the slices keep their shape while baking. Good choices are Honeycrisp, Fuji or Granny Smith. Avoid really mealy apples cause theyll turn to mush.

Q: How do I stop the caramel from burning or getting too hard?
A: Cook the butter and brown sugar on medium low just until the sugar dissolves and it becomes glossy, dont overcook it. Use a heavy bottom pan if you can, and pour the caramel into the pan while its still warm but not smoking. If it looks very dark, its too late.

Q: Whats the best way to flip the cake out of the pan without breaking it?
A: Let the cake cool in the pan about 10 to 15 minutes after it comes out of the oven, then run a knife around the edges and place a plate over the pan, flip quickly and firmly. If the caramel stuck a bit, warm the bottom of the pan over low heat for 30 seconds to loosen it.

Q: Can I make this ahead of time and reheat it?
A: Definitely. You can bake it a day in advance and keep it at room temp covered, or refrigerate up to 3 days. Rewarm in a 300 F oven for 10 to 15 minutes to refresh the caramel and soften the cake. Microwave a single slice for 15 to 20 seconds if youre in a hurry.

Q: Any simple substitutions for the dairy or flour?
A: You can swap the sour cream for Greek yogurt no problem, and use any all purpose flour alternative thats one to one, like some cup for cup blends. If you use salted butter, skip adding extra salt. I dont recommend swapping all the butter out for oil cause the caramel and texture rely on real butter.

Q: Can I add nuts or change the spices?
A: Yes, sprinkle chopped pecans or walnuts over the caramel before you arrange the apples for a great crunch. You can also bump the cinnamon to 1 1/2 teaspoons or add a pinch more nutmeg if you like it spicier, just dont overdo it or it will overpower the apples.

Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe Substitutions and Variations

1/2 cup unsalted butter, softened → 1/2 cup neutral oil (canola or vegetable). It keeps the cake super moist but less airy, so dont overbeat the batter; if you use salted butter instead, skip or cut the 1/4 tsp salt in the recipe.
1/2 cup unsalted butter, melted (for caramel) → equal amount coconut oil for dairy free, or use salted butter (same amount) to boost flavor. Coconut oil will firm the caramel when chilled and adds a subtle coconut note, salted butter deepens the caramel taste.
1/2 cup sour cream or plain Greek yogurt → 1/2 cup buttermilk (slightly thinner) or 1/2 cup full-fat plain yogurt. If you use buttermilk, reduce the 1/4 cup milk to about 2 Tbsp to keep batter consistency.
1 1/2 cups all purpose flour → 1 1/2 cups 1:1 gluten free flour blend (measure-for-measure) or 1 1/2 cups whole wheat pastry flour for nuttier flavor. Whole wheat pastry may be a bit denser, add a splash more milk if the batter seems too thick.

Pro Tips

– Make the apple slices the same thickness, seriously. Use a mandoline or a very sharp knife so everything cooks at the same rate, otherwise some pieces will be overcooked and some will be raw, and nobody wants that.

– Keep an eye on the caramel, dont let it boil hard or burn. Pull it off the heat once it looks glossy and smooth, and let it sit 30 seconds to thicken a bit before pouring so it wont run into every nook of the pan. A tiny pinch of flaky salt in the caramel will really wake up the flavors.

– Room temp eggs and butter make the batter fluffier, so take them out early. Also fold in the flour just till it’s mixed, dont overwork it or the cake will be dense. If the batter feels stiff, add a tablespoon or two of milk to loosen it.

– For flipping, cool it long enough that the caramel firms but not so long it glues to the pan. If some apples stick, warm the pan bottom briefly and slide a spatula under the stuck parts, dont force it or you’ll tear the top. Serve warm, it tastes best.

Caramel Apple Upside Down Cake Is The PERFECT Fall Dessert Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm sharing the Caramel Apple Upside Down Cake from Delish.com because Baked Apple Recipes like this deserve a permanent place in your collection.

Servings

servings

Calories

558

kcal

Equipment: 1. 9-inch round cake pan (buttered; parchment for lining if you have it)
2. Small saucepan (for the caramel)
3. Mixing bowls (one medium, one large)
4. Measuring cups and measuring spoons
5. Electric mixer or a sturdy wooden spoon
6. Whisk
7. Paring knife and vegetable peeler
8. Cutting board
9. Silicone spatula and a flat spatula or offset spatula
10. Cooling rack and a toothpick or cake tester

Ingredients

1/2 cup (1 stick) unsalted butter, melted, for caramel
1 cup packed light brown sugar, for caramel
3 medium apples (about 1 to 1 1/4 lb), peeled cored and sliced thinly
1 tablespoon lemon juice to keep apples from browning
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/4 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Preheat your oven to 350F and butter a 9 inch round cake pan, line the bottom with parchment if you got it for easier flipping later.
Make the caramel: in a small saucepan combine 1/2 cup melted butter and 1 cup packed light brown sugar, heat over medium until smooth and bubbly about 1 to 2 minutes, then pour it evenly into the prepared pan and tilt to coat the bottom.
Prep the apples: peel, core and thinly slice 3 medium apples, toss them with 1 tablespoon lemon juice, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg so they dont brown and taste spiced.
Arrange the apple slices over the caramel in overlapping concentric circles, packing them fairly flat so the batter will sit evenly on top.
Whisk the dry ingredients together in a bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon fine salt.
In a separate larger bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until lighter in color and fluffy, then beat in 2 large eggs one at a time and stir in 1 teaspoon vanilla extract.
Mix in the wet extras: add 1/2 cup sour cream or plain Greek yogurt and 1/4 cup whole milk to the butter mixture and stir until combined. Fold the dry ingredients into the wet just until no streaks of flour remain, dont overmix.
Spoon the batter evenly over the arranged apples and gently spread or tap the pan on the counter to level and release big air bubbles.
Bake at 350F for about 35 to 45 minutes until the top is golden and a toothpick in the center comes out with a few moist crumbs. If it browns too fast tent loosely with foil for the last 10 minutes.
Cool the cake in the pan on a rack for 10 to 15 minutes, run a knife around the edge, then invert onto a serving plate. If any apples stick, warm the bottom of the pan briefly over low heat or slide a spatula under stuck bits, then serve warm with ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.