The Ultimate Caramel Apple Upside Down Cake: Your Perfect Fall Dessert

Caramel Apple Upside Down Cake is more than just a dessert; it’s an experience. Imagine a deeply luscious cake where tender, caramel-coated apples form a stunning, sweet topping over a moist, perfectly spiced cake layer. As the cooler weather arrives and apple orchards burst with ripe fruit, there’s no better way to celebrate the season than with this irresistible treat.

This recipe for an Upside-Down Caramel Apple Cake has been thoughtfully designed to make your baking experience both delightful and simple. We embrace the convenience of high-quality store-bought caramel sauce, which significantly reduces prep time without compromising on flavor. Of course, if you prefer, homemade caramel is always an option! The cake itself is a marvel of autumnal flavors, moist and tender, infused with warm cinnamon and nutmeg. It’s a truly delicious treat, embodying the essence of the season, and promises to be a staple in your fall baking repertoire.

Looking for more delightful recipes to explore?

• The Best Apple Cheesecake Cookies
• Ultimate Biscoff Cake With Cookie Butter
• Best Gooey Butter Cake Without Cake Mix

Why You’ll Love Making This Caramel Apple Upside Down Cake

This Caramel Apple Upside Down Cake isn’t just another recipe; it’s a testament to simple elegance and incredible flavor. Here’s why it deserves a spot in your baking rotation:

• Effortless Elegance: This cake is incredibly easy to make, requiring no complex techniques or advanced baking skills. It’s a fantastic choice for both novice bakers and experienced cooks looking for a delicious, stress-free dessert.
• Premium Caramel without the Fuss: We leverage the convenience of high-quality store-bought sea salt caramel sauce. This means you get that luxurious, deep caramel flavor without the extensive time and effort of making it from scratch. While homemade is always an option, a good store-bought brand like Stonewall Kitchen (or your personal favorite) delivers exceptional results.
• No Decoration Needed: One of the greatest beauties of an upside-down cake is its inherent visual appeal. The perfectly arranged, caramelized apples create a natural, stunning topping, eliminating the need for intricate frosting or elaborate decorations. Simply invert it, and you’re ready to impress!
• Moist, Spiced Cake: Beneath the glistening apples lies a perfectly moist, tender cake infused with the warm, comforting spices of cinnamon and nutmeg. It’s a delightful contrast to the sweet caramel and tart apples.
• A True Seasonal Delight: As autumn arrives, this cake becomes the quintessential dessert. It celebrates the harvest of fresh apples and the cozy flavors of fall, making it perfect for holiday gatherings, family dinners, or a simple weeknight treat.

Your Essential Grocery Checklist for Caramel Apple Upside Down Cake

To ensure a smooth baking experience, let’s review the key ingredients you’ll need. For a complete, detailed list, please refer to the recipe card below.

• Sea Salt Caramel Sauce: This is a star ingredient. Opt for a high-quality store-bought brand for ease and consistent results. My personal favorite is Stonewall Kitchen’s Sea Salt Caramel, which offers excellent quality and value. If you’re feeling ambitious, homemade caramel is a fantastic alternative for an even more personal touch.
• Fresh Buttermilk: Essential for a tender, moist cake. Buttermilk’s acidity reacts with the baking powder, contributing to a light crumb. If you don’t have buttermilk on hand, you can easily make a substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with whole milk to the ½-cup line. Let it sit for 5-10 minutes until it slightly curdles. Ensure it’s at room temperature for optimal mixing.
• Ground Cinnamon: A foundational spice for fall baking. Check your spice rack to make sure you have enough of this aromatic powder; it’s crucial for the cake’s warm flavor profile.
• Ground Nutmeg: This spice complements cinnamon beautifully, adding another layer of warmth and depth to the cake. A little goes a long way, so ensure your nutmeg is fresh for the best flavor.
• Apples: The heart of this upside-down cake! Choose firm, crisp apples that hold their shape well during baking. Good options include Granny Smith (for a tart contrast), Honeycrisp, Braeburn, Fuji, or Gala. You’ll want about two medium apples, peeled and sliced evenly.
• All-Purpose Flour: Make sure it’s spooned and leveled for accurate measurement, preventing a dense cake.
• Baking Powder & Salt: Leavening and flavor enhancers.
• Unsalted Butter: At room temperature for proper creaming.
• Granulated and Brown Sugar: A blend for sweetness and moisture.
• Large Eggs: At room temperature for better emulsion.
• Pure Vanilla Extract: For an extra layer of flavor complexity.

Helpful Tips and Tricks for a Perfect Cake Batter

Mastering the cake batter is key to a truly exceptional Caramel Apple Upside Down Cake. Follow these essential tips for a moist, tender, and flavorful result:

• Thorough Pan Preparation is Non-Negotiable: Don’t just spray your 8-inch cake pan lightly. Apply a generous coating of cooking spray, then cut a circle of parchment paper to fit the bottom of the pan and press it in. Spray the parchment paper again. This double layer of protection ensures your beautiful caramel and apple topping releases cleanly and effortlessly after baking, preventing any frustrating sticking.
• The Chill Factor for Topping: After pouring the luscious caramel sauce and meticulously arranging your sliced apples in the pan, resist the urge to immediately pour in the batter. Instead, pop the prepared pan into the refrigerator. Chilling allows the caramel to firm up slightly, creating a more stable base and preventing the apples from shifting when the cake batter is added. It also helps the caramel set beautifully when inverted.
• The Art of the Creaming Method: When combining butter and sugars, the goal is to incorporate air, which creates a light and fluffy cake texture. Cream the room-temperature butter with granulated and brown sugars on medium-high speed for a full 1-2 minutes until the mixture is visibly lightened in color and wonderfully smooth and creamy. Make sure to scrape down the sides and bottom of the bowl frequently to ensure even mixing.
• Add Eggs One by One: Incorporating eggs one at a time, mixing well after each addition, allows them to emulsify properly with the butter and sugar. This creates a stable batter structure. Don’t forget the pure vanilla extract with the last egg; it disperses better when mixed in thoroughly at this stage.
• Slow and Gentle with Dry and Wet: When alternating between adding the dry ingredients and buttermilk, always begin and end with the dry. Mix on the lowest speed possible, just until combined. Over-mixing once flour is introduced develops gluten, leading to a tough, dry cake. Stop mixing as soon as no dry flour streaks are visible.
• Handle Batter with Care: Once your chilled topping is ready, gently pour the cake batter over the apples and caramel. Use the back of a spoon or an offset spatula to spread the batter evenly to the edges. Avoid pressing down too hard, which could disturb the apple arrangement below. Precision here ensures an even bake and a gorgeous final presentation.
• Baking Time Matters: Ovens can vary, so the specified baking time of 55-58 minutes is a guide. Always test for doneness with a wooden skewer or toothpick inserted into the center of the cake. It should come out with a few moist crumbs attached, but not wet batter. A clean toothpick indicates over-baking, which can result in a dry cake.
• The Critical Cooling Phase: Patience is a virtue here! Allow the cake to cool in the pan on a wire rack for exactly 30 minutes. This cooling period is crucial for the caramel topping and apples to set properly, ensuring they adhere to the cake rather than sticking to the pan. After 30 minutes, carefully invert the cake onto a serving plate or cake stand. Don’t be alarmed if some caramel drizzles down the sides—that’s part of its charm! While delicious warm, the cake slices more neatly once it has cooled completely to room temperature.

Expert Baking Insights for Your Apple Upside Down Cake

Beyond the basic steps, these expert baking tips will elevate your Caramel Apple Upside Down Cake from good to truly extraordinary, ensuring success every time.

• The Golden Rule of Ingredient Temperature: This cannot be stressed enough – ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify and combine evenly, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter and more tender cake texture. Cold ingredients resist blending, leading to a lumpy batter and a denser cake.
• Caramel Sauce: Store-Bought vs. Homemade: While a high-quality store-bought caramel sauce offers fantastic convenience and consistent flavor, creating your own homemade caramel can truly take this cake to an exceptional level. If you opt for homemade, be sure it has cooled slightly but is still pourable before adding it to the pan. A caramel that is too hot might scorch the pan, and one that is too cold will be difficult to spread.
• Choosing the Perfect Apple Variety: The type of apple you select significantly impacts the cake’s flavor and texture. For the best results, choose a firm, crisp apple variety that can withstand baking without turning mushy. Popular and highly recommended choices include Granny Smith (for a lovely tart counterpoint to the sweet caramel), Honeycrisp (sweet and crisp), Braeburn, Fuji, or Gala. Avoid very soft or mealy apples.
• Selecting the Right Pan: An 8-inch round cake pan is the ideal size for this recipe, providing the perfect ratio of cake to topping. Crucially, make sure it’s at least 2 inches deep to comfortably accommodate the generous layers of caramel, apples, and cake batter without overflowing during baking. Consider using a light-colored metal pan for even browning. You can find the ones I use here.
• The Unsung Hero: Parchment Paper: Lining the bottom of your pan with a precisely cut circle of parchment paper is a simple step that guarantees a smooth release. It acts as an additional non-stick barrier, especially helpful with the sticky caramel topping. Without it, even a well-greased pan can sometimes cause parts of the caramel to stick.
• Thoughtful Apple Layering: Take your time arranging the apple slices in the pan. Overlapping them not only creates a visually stunning, mosaic-like pattern on the inverted cake but also ensures every slice of cake gets a generous amount of juicy, caramelized apple. This attention to detail contributes to both the aesthetics and the deliciousness.
• The Importance of Oven Preheat Temperature: Always preheat your oven to the specified 325°F (163°C) and allow it to fully come to temperature before putting the cake in. Baking at a slightly lower temperature than many standard cakes helps prevent the caramel from burning and ensures the apples become tender without the cake over-browning on top, resulting in a perfectly moist crumb.
• The Precision of Cooling Time: The 30-minute cooling period in the pan is absolutely critical before inversion. During this time, the hot caramel cools and firms up just enough to adhere to the cake. Inverting too soon can cause the topping to separate or spill, while waiting too long can make the caramel too stiff and difficult to release. Set a timer and stick to it!

Frequently Asked Questions – Caramel Apple Upside Down Cake

Here are answers to some common questions that arise when making this delicious Caramel Apple Upside Down Cake:

Why did my cake turn out dry?

A dry cake is usually the result of one of two common mistakes: overbaking or overmixing. To prevent this, closely follow the recommended baking time and oven temperature. Start checking for doneness a few minutes before the minimum baking time. Additionally, once you add the dry ingredients to the wet, mix on low speed only until just combined, ensuring there are no visible streaks of flour. Overmixing develops gluten, leading to a tough, dry texture.

Why is my cake sticking to the pan after baking?

Cake sticking to the pan is often due to insufficient pan preparation. Ensure you generously grease your pan with cooking spray or butter, and critically, line the bottom with parchment paper. Spraying the parchment paper as well adds an extra layer of non-stick protection. If it still sticks slightly, run a thin, flexible knife around the edge of the cake before attempting to invert it.

What type of cake pan should I use for this recipe?

An 8-inch round cake pan is ideal for this Caramel Apple Upside Down Cake. It should also be at least 2 inches deep to comfortably hold the caramel, apple layers, and the cake batter without overflowing. Using a light-colored metal pan can also help ensure even baking and browning.

Do I need to line the pan with parchment paper?

Yes, absolutely! Lining the bottom of the pan with parchment paper is a crucial step for this recipe. It provides a non-stick barrier that helps the caramelized apples and the cake release cleanly from the pan when inverted, ensuring your beautiful topping stays intact.

Can I use different fruits in an upside down cake?

While apples are classic, upside-down cakes are versatile! You can absolutely experiment with other fruits. Pineapples are traditional, but peaches, plums, pears, or even berries can work beautifully. Just consider how much juice they release and adjust baking time or flour content slightly if needed to prevent a soggy cake. Ensure fruits are sliced to a similar thickness as the apples for even cooking.

How do I know if the apples are cooked through?

The apples will soften considerably during the baking process, absorbing the delicious caramel flavors. When the cake is done (tested with a toothpick for the cake itself), the apples should be tender when gently pierced with a fork. Since they are at the bottom of the pan, they receive more direct heat and moisture, aiding in their tenderization.

Storing and Freezing Your Caramel Apple Upside Down Cake

To keep your Caramel Apple Upside Down Cake fresh and delicious, proper storage is essential. Once baked, allow the cake to cool completely to room temperature on a wire rack. This is crucial as covering a warm cake can trap moisture and make it soggy. Once cooled, tightly cover the cake with plastic wrap or aluminum foil, or place it in an airtight cake container. It can be stored at room temperature for up to two days. For extended freshness, especially in warmer climates or if you prefer it chilled, refrigerate the cake in an airtight container for up to five days. Before serving from the refrigerator, let it come to room temperature or warm it slightly in the microwave for a few seconds to restore its tender texture and allow the caramel to soften.

Freezing Your Caramel Apple Upside Down Cake

This cake also freezes beautifully, making it perfect for meal prep or enjoying a slice whenever a craving strikes! Once your Caramel Apple Upside Down Cake has cooled completely, wrap it tightly first in plastic wrap, then again in aluminum foil. This double layer of protection helps prevent freezer burn. Store the wrapped cake in the freezer for up to 2-3 months. To enjoy, thaw the cake overnight in the refrigerator. Once thawed, you can bring it to room temperature or warm individual slices in the microwave or a low oven for a few minutes until just heated through. This will reactivate the caramel and make the cake wonderfully moist again.

Need some more recipe inspiration for your baking adventures? I’ve got you covered with these delightful treats!

• The Best Fall Inspired Apple Crumb Cookies
• The Most Delicious Pumpkin Coffee Cake Cookies
• The Great Pumpkin Biscoff Cake

Remember to LEAVE A 5 STAR REVIEW AND A COMMENT if you love the recipe or have any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Upside Down Caramel Apple Cake

Molly Murphy

A luscious dessert with caramel-covered apples atop a spiced, tender cake layer.

5 from 4 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Servings 12 Slices

Ingredients

For the cake

• 2 medium apples peeled and sliced into ¼-inch thick pieces (use your favorite brand)
• 1 cup of sea salt caramel sauce you can use homemade or store-bought
• 1 ½ cups of all-purpose flour spooned and leveled
• 1 ¾ teaspoons of baking powder
• 1 ½ teaspoons of ground cinnamon
• ¼ teaspoon of ground nutmeg
• ¾ teaspoon of salt
• ½ cup of unsalted butter at room temperature
• ⅔ cup of granulated sugar
• ⅓ cup of packed light or dark brown sugar
• 3 large eggs at room temperature
• 1 teaspoon of pure vanilla extract
• ½ cup of buttermilk at room temperature

Instructions

For the caramel apple portion

• Preheat your oven to 325 degrees F (163 degrees C). Grease an 8-inch cake pan by lightly spraying with cooking spray, and line the bottom of the pan with parchment paper, and spray again. Set pan aside.
• Pour the sea salt caramel sauce into the bottom of the pan, ensuring it covers the entire bottom evenly. Arrange the sliced apples neatly over the caramel sauce, slightly overlapping them. This will create an attractive arrangement. Place the pan in the refrigerator while you prepare the cake batter.

For the Cake Batter:

• In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
• Using a handheld or stand mixer fitted with a paddle attachment, cream together the room-temperature butter, granulated sugar, and brown sugar on medium-high speed. Mix until the mixture becomes smooth and creamy, which should take about 1-2 minutes.
• Scrape down the sides and the bottom of the bowl with a rubber spatula as needed during the mixing process.
• On high speed, add the room-temperature eggs to the creamed mixture one at a time, making sure to mix well after each addition. Then, add the pure vanilla extract and mix until fully combined.
• Scrape down the sides and bottom of the bowl once more, ensuring everything is well incorporated.
• Gradually add the dry ingredients mixture to the wet ingredients mixture while mixing on low speed. Simultaneously, pour in the room-temperature buttermilk. Continue mixing on low speed just until all ingredients are combined. Avoid over-mixing, and ensure there are no visible streaks of flour in the batter.
• Retrieve the pan with the caramel apple topping from the refrigerator. Carefully pour the prepared cake batter over the topping, spreading it evenly with the back of a spoon.
• Bake in the preheated oven for 55-58 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean, with a few crumbs adhering to it.
• Remove the cake from the oven and allow it to cool on a wire rack for 30 minutes.
• After 30 minutes, invert the cake onto a cake stand or serving plate. Some of the caramel and juices from the topping may spill over the sides – this is expected and adds to the appeal. You can serve the cake warm, but it will be a bit messy. For neater slices, allow the cake to cool to room temperature before serving.

Keyword apple, caramel cake, upside down cake

Tried this recipe?Let us know how it was!