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Caramel Apple Upside-Down Cake

This Caramel Apple Upside-Down Cake is a cozy fall treat with tender apples, luscious caramel, and a moist cinnamon-spiced crumb. Perfect for any occasion!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Caramel, Easy, Fall, Upside-Down
Servings: 8 servings

Ingredients

Caramel Apple Topping

  • 0.5 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 medium apples peeled, cored, and sliced

Cake Batter

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

Prepare the Caramel Apple Topping

  • In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Whisk in 1 cup packed brown sugar and 1 teaspoon ground cinnamon. Stir until smooth and bubbling, about 3-4 minutes. Pour caramel evenly into the bottom of a greased 9-inch cake pan. Arrange 4 peeled, cored, and sliced apples in a circular pattern over the caramel.

Make the Cake Batter

  • Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • In a separate large bowl, combine 1 cup granulated sugar, 1/2 cup unsweetened applesauce, 2 large eggs, and 1 teaspoon vanilla extract. Beat until smooth and slightly fluffy.

Combine and Mix

  • Gradually add dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.

Bake the Cake

  • Pour batter evenly over the apples and caramel in the pan. Smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Invert

  • Allow cake to cool in pan for 15 minutes. Run a knife around edges, then invert onto a serving plate so caramel and apples are on top.

Serve and Enjoy

  • Serve warm or at room temperature. Optional with vanilla ice cream or whipped cream.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Peeler
  • Paring Knife
  • Cooling Rack

Notes

  • Slice apples evenly to ensure even cooking and beautiful presentation.
  • If caramel thickens before pouring, gently reheat with a splash of milk or water to loosen.
  • Using applesauce instead of oil or butter keeps the cake moist but reduces fat.
  • Cool cake slightly before inverting to prevent caramel from sticking or running off.