Description

This Caramel Apple Upside-Down Cake is a stunning dessert that brings all the cozy vibes of fall in a surprisingly simple package. It’s buttery, warmly spiced, and made with real apples nestled into a quick caramel sauce that’s both rustic and elegant.

Ingredients

Scale

3 tablespoons unsalted butter
1/2 cup packed brown sugar
2–3 apples, peeled, cored, and sliced (such as Honeycrisp, Granny Smith, or a mix)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1/4 cup milk (whole milk preferred)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet well, including the sides. Line the bottom with parchment paper.
In a saucepan over medium heat, melt 3 tablespoons butter and 1/2 cup brown sugar. Stir for 2-3 minutes until bubbly and smooth. Pour into the prepared pan and spread evenly.
Place the sliced apples over the caramel layer.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat 1/2 cup softened butter with the brown and granulated sugars for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla. Mix in the sour cream and milk.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Spoon the batter over the apples and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes. Place a serving plate over the pan and flip the cake onto the plate. Lift the pan away.

Notes

Serve warm with vanilla ice cream or whipped cream.
Great with a drizzle of caramel or a splash of cream.
Perfect for fall gatherings, holiday tables, or Sunday desserts.
Optional Variations: Add a splash of bourbon to the caramel, use firm pears instead of apples, or sprinkle pecans or walnuts into the caramel layer before the apples.
Storage: Store at room temperature for up to 2 days or refrigerate for 4-5 days. Reheat individual slices in the microwave for 15-20 seconds.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approx. 350
Sugar: Approx. 35g
Sodium: Approx. 250mg
Fat: Approx. 18g
Saturated Fat: Approx. 11g
Unsaturated Fat: Approx. 7g
Trans Fat: 0g
Carbohydrates: Approx. 45g
Fiber: Approx. 2g
Protein: Approx. 4g
Cholesterol: Approx. 70mg

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