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Caramel Apple Upside Down Cake – A luscious dessert with caramel-covered apples atop a spiced, tender cake layer.

Apple season is here, and at the top of your must-try list is this Upside-Down Caramel Apple Cake. This cake simplifies the process by using high-quality store-bought caramel sauce, saving you time and effort. You can select your favorite brand of apples, and the cake itself is a moist, cinnamon-spiced delight. It’s an all-around delicious treat that’s perfect for the season.

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Why you should make this cake?

Easy to make: This cake is so easy to make and doesn’t require a lot of skills!

Sea salt caramel: I use my favorite brand stonewall kitchen, sea salt caramel. They have the highest quality and their price just can’t be beat!

No decoration: No need to use an icing spatula or a cake tuner for this recipe! This cake is easy to make, and looks effortless at the same time!

Grocery check list – Apple Upside Down Cake

Here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.

Sea Salt Caramel Sauce: If you don’t have this on hand, you’ll need to buy some. Look for a high-quality store-bought version. You can use homemade or bought, I got mine here!
Buttermilk: Ensure you have fresh buttermilk available. If not, you can use whole milk, make sure it is room temperature!
Cinnamon: If you’re running low on ground cinnamon, it’s a key spice in this recipe that you may need to restock.
Nutmeg: Ground nutmeg adds a wonderful flavor. Make sure you have this spice or purchase it if needed.
Apples: Depending on the season, you might need to purchase fresh apples if you don’t have them readily available.

Helpful tips and tricks – Cake Batter

Prep Your Pan: Spray your 8-inch cake pan thoroughly, and don’t forget to line the bottom with parchment paper for easy removal, and spray again!
Chill: After pouring in the caramel sauce and arranging the apples, pop the pan in the fridge. Chilling it allows the topping to set, ensuring a beautiful presentation later.
Creaming Method: When creaming the butter and sugars, aim for a smooth and creamy texture. This takes about 1-2 minutes. Scrape down the sides and bottom as needed.
Egg by Egg: When adding eggs, do it one at a time, mixing well after each addition. Don’t forget the vanilla extract. Even distribution of these ingredients is key to the cake’s texture.
Slow and Steady: When adding dry ingredients and buttermilk, alternate and mix gently. Avoid over-mixing; you want a smooth batter with no visible flour streaks.
Handle with Care: Take the chilled topping out of the fridge and pour the cake batter evenly over it. Use a spoon’s back to spread it gently. Precision here ensures an even and gorgeous final result.
Timing Matters: Follow the baking time closely. The cake is done when a toothpick comes out mostly clean with a few crumbs. Over-baking can lead to a dry cake.
Cool: Allow the cake to cool in the pan on a wire rack for exactly 30 minutes. This time helps the caramel topping settle. Then, invert the cake onto a serving plate or stand. The caramel may drizzle a bit – that’s what we want!

Expert baking tips: Apple Upside Down Cake

Onto the baking portion of the recipe! I have listed some helpful tips that will help you succeed when making this cake!

Ingredient Temperature: Ensure that your butter, eggs, and buttermilk are all at room temperature. This makes even mixing and a smoother batter.
Caramel Sauce: While you can use store-bought caramel sauce for convenience, homemade caramel can take this cake to the next level. If you opt for homemade, be sure it’s cooled slightly before pouring it into the pan.
Apple Choice: Choose a firm, crisp apple variety for the best results. Popular choices include Granny Smith, Honeycrisp, or Braeburn.
Pan Choice: An 8-inch round cake pan is ideal for this recipe. Make sure it’s at least 2 inches deep to accommodate the caramel and apple layers. You can find the ones I use here:
Parchment Paper: When lining the pan with parchment paper, cut a circle to fit the bottom. This makes it easier to release the cake from the pan after baking.
Layering Apples: Take your time when arranging the apple slices in the pan. Overlapping them not only looks beautiful but also ensures a deliciously moist cake.
Preheating Oven: Preheat your oven to 325°F (163°C) to ensure even baking. This lower temperature helps prevent over-browning and keeps the cake moist.
Cooling Time: Allow the cake to cool in the pan for precisely 30 minutes before inverting it onto a serving plate. This cooling period allows the caramel and apples to set.

Frequently asked questions – Apple Upside Down Cake

Why did my cake turn out dry?

Overbaking or overmixing can lead to a dry cake. Ensure you follow the recommended baking time and avoid over-mixing once you add the dry ingredients.

Why is my cake sticking to the pan after baking?

If the cake sticks, run a knife around the edge to loosen it before inverting it onto a serving plate. Properly greasing and lining the pan should help prevent sticking.

What type of cake pan should I use?

Use an 8-inch round cake pan that’s at least 2 inches deep. This size ensures the caramel and apple layers fit comfortably.

Do I need to line the pan with parchment paper?

Yes, lining the pan with parchment paper, especially on the bottom, makes it easier to release the cake after baking.

Storing and freezing

To store Caramel Apple Upside Down Cake , allow it to cool to room temperature after baking. Then, cover it tightly with plastic wrap or aluminum foil and store it at room temperature for up to two days. For longer storage, refrigerate the cake in an airtight container for up to five days, but bring it to room temperature or warm it slightly before serving to restore its delicious texture.

Freezing: Apple Upside Down Cake

To freeze Caramel Apple Upside Down Cake , cool it completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator and warm it slightly or bring it to room temperature before serving.

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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 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

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Caramel Apple Upside Down Cake