As the leaves change color and the air grows crisp, there’s no better way to celebrate the arrival of autumn than with a delicious, heart-warming dessert. Enter the Caramel Apple Upside-Down Cake—an irresistible twist on a traditional favorite that promises to dazzle your taste buds and warm your soul.

This dessert is not just a treat; it’s an experience, blending the tartness of apples with the rich, gooey sweetness of caramel. Perfect for gatherings, family dinners, or a cozy night in, this cake is sure to become a staple in your fall baking repertoire.

Ingredients Needed for This Recipe

For the Apple Layer:
- 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream

Instructions for Making Caramel Apple Upside-Down Cake

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Make the Caramel Apple Layer: In a large skillet, melt the stick of butter over medium heat. Add the brown sugar and cinnamon, stirring until the sugar is melted and the mixture is bubbly. Pour this mixture into the prepared cake pan, spreading it evenly.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine and Bake: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Carefully spoon the batter over the apple layer in the pan, spreading it gently to cover the apples.

Invert and Serve: Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a large plate over the pan and carefully invert the cake onto the plate.

Tips for Perfecting the Recipe

Choosing the Right Apples: The type of apple can make or break your cake. Choose apples that are firm and have a good balance of sweet and tart flavors. Granny Smith and Honeycrisp are excellent choices for baking as they hold their shape and provide a nice contrast to the sweetness of the caramel.

Even Caramel Layer: When making the caramel, ensure it is evenly spread across the bottom of the pan before arranging the apples. This helps in creating a uniformly delicious topping once the cake is inverted.

Slicing Apples Uniformly: Try to slice the apples evenly to ensure they cook uniformly. Uneven slices may lead to some apples being overcooked while others remain too firm.

Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense, tough cake.

Cake Doneness: Check the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. Be careful not to overbake as this can dry out the cake.

Cooling Before Inverting: Let the cake cool in the pan for about 10 minutes after baking. This allows the caramel to slightly set and not run off too quickly when inverted.

Serving Suggestions

Casual Serve: Enjoy a slice with just a dusting of powdered sugar or a dollop of whipped cream for a simple, yet satisfying treat.

Dress It Up: For a more decadent dessert, serve warm with vanilla ice cream or a drizzle of caramel sauce. A sprinkle of toasted nuts can add a delightful crunch.

Holiday Dessert: This cake makes a fantastic centerpiece for holiday meals or special occasions. Garnish with festive elements such as star anise or cinnamon sticks for a decorative touch.

Storage Tips

Room Temperature Storage: Keep the cake covered at room temperature for up to two days. Use an airtight container or cake keeper to prevent it from drying out.

Refrigerate for Longevity: If you need to store the cake for more than a couple of days, refrigerate it covered tightly with plastic wrap. It will keep for up to five days.

Freezing: This cake freezes well. Wrap it tightly with plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use other types of fruit? Yes! Pears or peaches can also be used in place of apples in this recipe. Adjust the cooking time accordingly if using softer fruits.

Can I make this gluten-free? Absolutely! Substitute the all-purpose flour for a gluten-free blend. Be sure to check that your baking powder and other ingredients are gluten-free as well.

Why did my caramel harden? Caramel can harden if cooked too long. To prevent this, cook the caramel just until the sugar dissolves and it starts to bubble, then remove it from the heat.

Can I make the cake a day ahead? Yes, this cake can be made a day ahead. Just store it in the cake pan covered, at room temperature, and invert it onto a plate before serving.

Caramel Apple Upside-Down Cake

Perfect for gatherings, family dinners, or a cozy night in, this cake is sure to become a staple in your fall baking repertoire.

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Serving Size

Ingredients

For the Apple Layer:

4 medium apples such as Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
1/2 cup 1 stick unsalted butter
3/4 cup brown sugar

1 teaspoon ground cinnamon
For the Cake:
1 and 1/3 cups all-purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter softened

3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/2 cup sour cream

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Make the Caramel Apple Layer: In a large skillet, melt the stick of butter over medium heat. Add the brown sugar and cinnamon, stirring until the sugar is melted and the mixture is bubbly. Pour this mixture into the prepared cake pan, spreading it evenly.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine and Bake: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Carefully spoon the batter over the apple layer in the pan, spreading it gently to cover the apples.

Invert and Serve: Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it. Place a large plate over the pan and carefully invert the cake onto the plate.