Name: Caramel Apple Upside-Down Cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1/4 cupbutter; 2/3 cupbrown sugarpacked; 1/2 teaspoonground cinnamon; 2 mediumapplespeeled (cut into 1/2-inch wedges); 1 1/3 cupsall-purpose flour; 1 teaspoonbaking powder; 1/2 teaspoonground cinnamon; 1/4 teaspoonsalt; 1 cupgranulated sugar; 1/2 cupsoftened butter; 2 largeeggs; 1/2 teaspoonvanilla; 1/4 cupmilk; 1 cupwhipping cream; 2 tablespoonspowdered sugar

Jump to Recipe

This cake is the kind of dessert that feels like a small celebration every time you slice into it. The buttery brown sugar caramel melds with tender apple wedges, and the cake underneath bakes up light enough to balance the richness. It’s straightforward to make, but it looks intentionally impressive when you flip it out of the pan.

I reach for this recipe when I want something homey but a little special — a simple weeknight finish to dinner or a dessert to bring along to a potluck. The steps are predictable, the ingredients are pantry-friendly, and the whipped cream on top makes each bite just bright enough.

I’ll walk you through the exact ingredient list, the step-by-step method, and the practical tips I use every time so that the cake comes out reliably. No tricks, just clear, usable guidance.

Ingredient Checklist

Ingredients

¼ cup butter — melts into the caramel base; use unsalted if you want more control over saltiness.
⅔ cup brown sugar, packed — provides the caramel flavor and sticky glaze under the apples.
½ teaspoon ground cinnamon — added to the caramel for warm spice.
2 medium apples, peeled, cut into 1/2-inch wedges — the fruit topping; firm-tart apples (like Granny Smith) hold shape best.
1 ⅓ cups all-purpose flour — the cake’s structure; measure by spooning into the cup and leveling.
1 teaspoon baking powder — leavener to give the cake lift.
½ teaspoon ground cinnamon — folded into the dry mix for consistent spice throughout the cake.
¼ teaspoon salt — balances sweetness and enhances flavor.
1 cup granulated sugar — sweetens and helps with the cake’s crumb texture.
½ cup softened butter — creamed with sugar to create a light batter; room temperature is best.
2 large eggs — binders that also add moisture and structure.
½ teaspoon vanilla — flavor enhancer; adds depth to the cake batter.
¼ cup milk — thins the batter slightly so it pours evenly over the apples.
1 cup whipping cream — whipped as the topping; use cold cream for better volume.
2 tablespoons powdered sugar — sweetens the whipped cream and helps it hold peaks.

How to Prepare (Caramel Apple Upside-Down Cake)

Preheat the oven to 325°F. Spray a 9-inch round or square pan with nonstick cooking spray; set aside.
In a medium saucepan over medium heat, melt 1/4 cup butter. Add 2/3 cup packed brown sugar, stir, and bring the mixture to a boil. Remove the pan from the heat and stir in 1/2 teaspoon ground cinnamon.
Pour the hot brown sugar mixture into the bottom of the prepared pan and spread it evenly. Arrange the 2 medium apples (peeled and cut into 1/2-inch wedges) in a single layer over the brown sugar.
In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt; set aside.
In a large bowl or in the bowl of a mixer, beat 1 cup granulated sugar and 1/2 cup softened butter on medium speed until light and fluffy.
Add the 2 large eggs and 1/2 teaspoon vanilla to the butter-sugar mixture and beat until combined.
Add the flour mixture to the wet ingredients, alternating with 1/4 cup milk, and beat just until the batter is smooth and combined.
Pour the batter evenly over the arranged apples and spread gently to cover.
Bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and place the pan on a wire rack. Cool for 15 minutes.
While the cake cools, make the whipped topping: beat 1 cup whipping cream on high speed until soft peaks start to form, then add 2 tablespoons powdered sugar and beat until the cream is combined and holds soft to medium peaks.
Run a knife around the edge of the cake to loosen it, place a serving plate over the pan, invert the pan onto the plate, and lift the pan off. Serve the cake warm with the whipped cream on top.

Why Caramel Apple Upside-Down Cake is Worth Your Time

This cake gives you maximized flavor without complicated technique. The brown sugar-butter caramel requires only a couple of minutes on the stove, and it turns into a glossy, deeply flavored base that transforms simple apple wedges into something decadent. The cake batter itself is straightforward: creamed butter and sugar, eggs, flour, a little milk. No folding of meringues, no tempering chocolate.

Working within the recipe’s clear steps, you get reliably tender crumb and a shiny, sticky apple layer that looks restaurant-ready when inverted. The whipped cream on top keeps things light and adds a fresh counterpoint to the caramel. For busy cooks, the reward-to-effort ratio here is high; for home bakers, it’s a satisfying recipe to repeat and to make your own later on.

No-Store Runs Needed

One of the nicest things about this cake is how many of the ingredients are staples: flour, sugar (granulated and brown), butter, eggs, milk, baking powder, salt, cinnamon. If you keep a carton of whipping cream in the fridge for weekend baking or coffee drinks, you’re set. Apples are the only perishable you can’t always count on in the pantry, but most kitchens have at least one apple lying around.

If you’re missing vanilla, the cake will still work — it just loses a little depth. If you don’t have brown sugar, you can’t replace it here without altering the caramel stage; better to wait or borrow a small amount than substitute granulated sugar (the flavor and texture will change). So, check for butter, sugar, eggs, and flour — those are the true must-haves.

Kitchen Gear Checklist

9-inch round or square pan — required by the recipe for proper caramel/apple coverage.
Medium saucepan — to melt butter and brown sugar and create the caramel layer.
Mixing bowls — at least one medium for dry ingredients and one large for creaming.
Hand mixer or stand mixer — useful for creaming the butter and sugar and for whipping cream.
Whisk and spatula — whisk for dry ingredients and spatula to spread batter gently over the apples.
Wire rack — to cool the pan before inverting.
Knife — to loosen cake edges before inverting.

Things That Go Wrong

Even simple recipes can show up with predictable issues. Here are the common problems and how to avoid them.

Apples sliding or sinking: If the apples are too thin or the batter is poured too aggressively, apples can shift. Arrange wedges in a single, snug layer and pour batter gently over the back of a spoon to distribute without displacing fruit.

Gummy or underbaked center: Oven temperatures vary. If the toothpick doesn’t come out clean at 55 minutes, give it the full 60 minutes and check again. If the edges brown too fast, tent with foil and continue baking until a toothpick comes out clean.

Caramel too thin or runny: The brown sugar and butter should boil briefly to dissolve and thicken. If it’s still very runny after pouring, that’s usually fine — it will set a bit as it cools and after baking. But don’t overcook it on the stove; burnt caramel tastes bitter. Remove from heat once it reaches a simmer and the sugar has dissolved.

Whipped cream won’t thicken: Use cold cream and a chilled bowl if possible. If it splatters thin and refuses to form peaks, it may be too warm. Pop the bowl and beaters in the fridge for 10–15 minutes and try again.

Seasonal Twists

This is a fall classic, but you can shift flavors by choosing your apples. Use tart apples like Granny Smith for a bright contrast to the caramel, or try Honeycrisp for more sweetness and crispness. In winter, a pinch of nutmeg or a dusting of ground cloves mixed with the cinnamon will make it holiday-ready.

If you’re making this in late summer and want a lighter profile, reduce the whipped cream’s sugar or add a tablespoon of lemon zest to the cream for a citrus lift. The core recipe needs no structural change to handle these small seasonal tweaks; they only alter the accent flavors.

Behind-the-Scenes Notes

I make this cake at least once a month during apple season. The trick I use every time: peel and slice the apples uniformly at 1/2-inch wedges so they cook evenly under the batter. I also pre-measure the dry ingredients and whisk them together first; that way, when the creamed mixture is ready, I add the flour in a single rhythm and avoid overmixing.

When pouring the batter over the apples, I spoon it in a few dollops rather than pouring from the bowl. Then I gently nudge it with a spatula to cover. This keeps the apples in place and gives a more even top after baking. After the cake cools 15 minutes, I invert onto a plate with a confident, quick motion; that minimizes drips and helps the caramel settle nicely over the apples.

Shelf Life & Storage

Store any leftover cake covered in the refrigerator because of the whipped cream topping and the caramel. Wrapped well, it will keep 3–4 days. If you don’t plan to serve the whipped cream immediately, keep it separate and dollop or pipe it onto slices just before serving for best texture.

To rewarm slices, heat in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds. Reheating brings the caramel back to a glossy state and refreshes the cake’s warmth without drying it out. If the cake has been refrigerated, let it sit at room temperature for 10–15 minutes before reheating so the caramel isn’t too stiff.

(Caramel Apple Upside-Down Cake) FAQs

Can I use a different sweetener for the caramel? The recipe relies on brown sugar for its molasses notes. Substituting white sugar will change flavor and texture, so it’s not recommended unless you accept a lighter caramel flavor.

Can I make this in a larger pan? You can, but baking time will change. A larger pan yields a thinner cake and will likely need less time; check it 10–15 minutes earlier. The recipe is designed for a 9-inch pan to get the right thickness and apple-to-cake ratio.

What apple variety works best? Firm apples that hold their shape — Granny Smith, Honeycrisp, Braeburn — work best. Softer apples will break down more during baking and can become mushy.

Can I skip the whipped cream? Yes. The cake is delicious on its own. The whipped cream adds a bright, creamy contrast but isn’t essential.

Why did the caramel harden when I inverted the cake? If the caramel cools too much before you invert it, it can set more firmly. Inverting while the caramel is still warm (after the 15-minute cool) helps it stay glossy and pour over the apples and cake. If it does harden, a short reheat in a low oven or microwave will soften it again.

Final Thoughts

This Caramel Apple Upside-Down Cake is forgiving, seasonal, and satisfying. It’s a dish that rewards simple technique and gives a big payoff at the table. Follow the steps, measure the key ingredients, and don’t rush the caramel stage. Serve it warm with a scoop of whipped cream, and you’ve got a dessert that feels like you made something special—without fuss.

Print Recipe Save it for later

Caramel Apple Upside-Down Cake

A classic upside-down apple cake with a caramelized brown sugar topping and whipped cream.

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: American

Servings: 8 servings

Ingredients

1/4 cupbutter
2/3 cupbrown sugarpacked
1/2 teaspoonground cinnamon
2 mediumapplespeeled cut into 1/2-inch wedges
1 1/3 cupsall-purpose flour
1 teaspoonbaking powder
1/2 teaspoonground cinnamon
1/4 teaspoonsalt
1 cupgranulated sugar
1/2 cupsoftened butter
2 largeeggs
1/2 teaspoonvanilla
1/4 cupmilk
1 cupwhipping cream
2 tablespoonspowdered sugar

Instructions

Preheat the oven to 325°F. Spray a 9-inch round or square pan with nonstick cooking spray; set aside.
In a medium saucepan over medium heat, melt 1/4 cup butter. Add 2/3 cup packed brown sugar, stir, and bring the mixture to a boil. Remove the pan from the heat and stir in 1/2 teaspoon ground cinnamon.
Pour the hot brown sugar mixture into the bottom of the prepared pan and spread it evenly. Arrange the 2 medium apples (peeled and cut into 1/2-inch wedges) in a single layer over the brown sugar.
In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt; set aside.
In a large bowl or in the bowl of a mixer, beat 1 cup granulated sugar and 1/2 cup softened butter on medium speed until light and fluffy.
Add the 2 large eggs and 1/2 teaspoon vanilla to the butter-sugar mixture and beat until combined.
Add the flour mixture to the wet ingredients, alternating with 1/4 cup milk, and beat just until the batter is smooth and combined.
Pour the batter evenly over the arranged apples and spread gently to cover.
Bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and place the pan on a wire rack. Cool for 15 minutes.
While the cake cools, make the whipped topping: beat 1 cup whipping cream on high speed until soft peaks start to form, then add 2 tablespoons powdered sugar and beat until the cream is combined and holds soft to medium peaks.
Run a knife around the edge of the cake to loosen it, place a serving plate over the pan, invert the pan onto the plate, and lift the pan off. Serve the cake warm with the whipped cream on top.