This apple upside down cake starts with a buttery brown sugar topping and a layer of fresh apple slices, all baked beneath a soft cinnamon cake. Once turned onto a plate, the apples become a beautiful golden topping, with caramel settling into the cake. It’s a simple dessert with a lovely homemade look-no frosting or extra decorating needed.
I love cakes like this because a few everyday ingredients create something so inviting. The cinnamon adds warmth, the apples turn tender, and the butter and brown sugar bring a rich caramel flavor to every slice. Serve it slightly warm with coffee, or add a scoop of vanilla ice cream for a cozy fall dessert.
What makes this apple upside down cake so special is the way the layers come together in the oven. The apples bake directly in the buttery brown sugar topping, becoming tender while the cinnamon cake rises above them. After a short cooling time, a simple flip reveals the fruit on top, ready to serve.
If you enjoy homemade apple desserts, you’ll also love my Apple Turnovers with Puff Pastry, with their flaky pastry and warm apple filling. For this cake, choose firm apples that hold their shape during baking, and slice them evenly so they cook at the same rate. If you’re unsure which variety to use, this guide to the best apples for baking is a helpful place to start.
Quick Recipe Info
- Prep Time: 20 minutes
- Bake Time: 40 minutes
- Cooling Time Before Inverting: 10-15 minutes
- Total Time: 1 hour 10-15 minutes
- Pan Size: 9-inch round cake pan, 2 inches deep
- Oven Temperature: 350°F (175°C)
- Course: Dessert
- Method: Baking
Why You’ll Love This Apple Upside Down Cake
- Buttery caramel topping: Butter and brown sugar create a rich topping that coats the apples and adds flavor to every slice.
- Soft cinnamon cake: A tender cake layer pairs beautifully with the fruit, with cinnamon and vanilla adding warmth.
- Simple ingredients: This apple upside down cake uses everyday baking staples and just two medium apples.
- Beautiful without frosting: The apple slices form their own decoration when you turn the cake onto a serving plate.
- Perfect for sharing: Serve it for a relaxed weekend dessert, an afternoon coffee break, or a cozy fall gathering.
- Delicious warm or cooled: Enjoy a slice on its own, or serve it slightly warm with vanilla ice cream.
Ingredients You’ll Need
This apple upside down cake uses simple ingredients for its buttery apple topping and soft cinnamon cake. You’ll find the full measurements in the recipe card below.
- Apples: Peel, core, and slice them evenly for a tender topping. Choose firm apples that will keep their shape as they bake.
- Butter: Adds richness to both layers. Use softened butter for the cake batter so it creams easily with the sugars.
- Light brown sugar: Creates the caramel topping and adds moisture and a gentle molasses flavor to the cake.
- Granulated sugar: Creamed with the butter and brown sugar for the cake batter.
- All-purpose flour: Gives the cake its structure. Spoon it into your measuring cup and level it off to avoid adding too much.
- Baking powder: Helps the cake rise beneath the apples.
- Ground cinnamon and vanilla extract: Bring warm flavor that complements the apples and brown sugar.
- Eggs: Bind the batter and help give the cake structure. Room-temperature eggs blend more easily with softened butter.
- Milk: Loosens the batter and contributes to a tender crumb.
- Salt: Balances the sweetness and brings out the other flavors.
How to Make Apple Upside Down Cake
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with 2-inch-deep sides, using a little extra butter.
2. Make the Caramel Topping
Combine the butter and light brown sugar in a small saucepan over medium heat. Stir until the butter melts and the mixture starts bubbling, then cook for 1 more minute, stirring constantly, until slightly thickened.
Remove from the heat and stir in the vanilla extract. Pour the topping into the prepared pan and spread it evenly across the bottom.
3. Arrange the Apples
Peel and core the apples, then cut them into even slices. Arrange them over the caramel, covering the bottom of the pan. This layer will become the top of your apple upside down cake.
4. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
5. Make the Cake Batter
In a separate large bowl, beat the softened butter until creamy. Add the granulated sugar and brown sugar, then beat until light and fluffy. Beat in the eggs one at a time, followed by the vanilla, scraping down the sides of the bowl as needed.
With the mixer on low speed, add the dry ingredients in two additions, alternating with the milk. Mix just until combined, avoiding overmixing once the flour is added.
6. Assemble and Bake
Gently spoon the batter over the apples and smooth the surface without disturbing the fruit underneath.
Bake for about 40 minutes, or until a toothpick inserted into the cake near the center comes out without wet batter. If the top browns too quickly, loosely cover it with foil toward the end of baking.
7. Cool Briefly and Invert
Let the cake rest in the pan for 10–15 minutes. Gently loosen the edges with a thin knife, then place a large serving plate over the pan. Using oven mitts, firmly hold the plate and pan together and carefully flip them over.
Lift off the pan while the cake is still warm. If any apple slices remain in the pan, gently return them to their places on the cake. Let it settle before slicing, then serve warm or at room temperature.
How to Store and Freeze
Refrigerate: Let your apple upside down cake cool completely before covering it to prevent condensation from making the surface too wet. Keep the cake tightly covered, or place individual slices in an airtight container, and refrigerate for up to 4 days. Store slices in a single layer to protect the apple topping.
Freeze: For convenient portions, freeze individual slices. Place them on a parchment-lined tray and freeze until firm, then wrap each slice in plastic wrap and transfer to a freezer-safe container or bag. Freeze for up to 2 months. The apples may become slightly softer after thawing.
Thaw and serve: Thaw wrapped slices overnight in the refrigerator, then unwrap and bring to room temperature before serving. For a warm slice of apple upside down cake, microwave in 10–15-second bursts until gently heated. Avoid overheating, which can dry out the cake and make the caramel topping very hot. Add a scoop of vanilla ice cream just before serving, if desired.
Frequently Asked Questions (FAQ)
What apples work best for apple upside down cake?
Firm baking apples such as Granny Smith, Honeycrisp, or Pink Lady work well. Granny Smith adds tartness to balance the caramel, while Honeycrisp offers a sweeter flavor. Slice the apples evenly so they cook at the same rate.
Do I need to peel the apples?
Peeling is recommended for a tender, smooth topping. Apple skins can stay chewy after baking and make the cake harder to slice neatly.
When should I flip the cake?
Let the cake cool in the pan for 10–15 minutes, then invert it while still warm. Turning it out immediately can cause it to break, while waiting until it cools completely can make the topping stick.
What if some apples stick to the pan?
Gently lift them out with a spoon or spatula and place them back on the cake. Spoon any remaining soft caramel over the top. Small imperfections are easy to fix while everything is still warm.
Can I make apple upside down cake ahead of time?
Yes! Bake it a day ahead, invert it while warm, and let it cool completely before covering and refrigerating. Bring it to room temperature or gently warm individual slices before serving.
How do I know when the cake is done?
Insert a toothpick into the cake near the center. It should come out clean or with a few moist crumbs, without wet batter. Avoid pushing it into the apple and caramel layer, which will remain moist.
Can I use a springform pan?
A solid-bottom cake pan is preferable because butter and caramel can leak through a springform pan’s seams. Use a 9-inch round pan with sides at least 2 inches deep to hold the topping and batter.
Why did my cake turn out dense?
Too much flour or overmixing after adding the dry ingredients can create a dense cake. Spoon and level the flour, cream the softened butter and sugars thoroughly, and mix gently once the flour is added.
What should I serve with apple upside down cake?
It’s delicious on its own, especially slightly warm. For an extra treat, add vanilla ice cream or a spoonful of lightly sweetened whipped cream. Coffee or tea pairs beautifully with the apples and cinnamon.
Nutrition per Serving
Based on 8 servings, each slice of apple upside down cake contains approximately:
- Calories: 470 kcal
- Carbohydrates: 64 g
- Protein: 5 g
- Fat: 22 g
- Saturated Fat: 13 g
- Fiber: 2 g
- Sugar: 44 g
Nutrition values are estimates and may vary depending on the ingredients used. Optional toppings, such as ice cream or whipped cream, are not included.
Conclusion
This apple upside down cake brings together buttery caramel, tender apples, and soft cinnamon cake in a dessert that’s simple to prepare and lovely to share. The golden apple topping adds all the decoration you need, making it an inviting choice for a family dessert or a cozy afternoon with coffee.
Serve it slightly warm with vanilla ice cream, or enjoy a slice on its own and let the apple and caramel flavors shine. It’s a delicious way to turn a couple of apples and everyday baking ingredients into something special.
If you try this apple upside down cake, leave a comment and a recipe rating below. I’d love to hear which apples you used and how it turned out!
Happy Baking!
Apple Upside Down Cake
Ingredients
Equipment
Method
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with sides at least 2 inches deep, using a little extra butter.
- Make the topping. Combine the topping butter and brown sugar in a small saucepan over medium heat. Stir until the butter melts and the mixture begins bubbling. Cook for 1 more minute, stirring constantly, until slightly thickened.
- Add the flavorings. Remove the saucepan from the heat. Stir in the cinnamon and vanilla, then pour the topping into the prepared pan. Spread evenly across the bottom.
- Arrange the apples. Place the peeled apple slices over the caramel, covering the bottom of the pan. Set aside while you prepare the batter.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Cream the butter and sugars. In a separate large bowl, beat the softened butter until creamy. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time, followed by the vanilla. Scrape down the bowl as needed.
- Finish the batter. With the mixer on low speed, add the dry ingredients in two additions, alternating with the milk. Mix just until combined; avoid overmixing.
- Assemble and bake. Gently spoon the batter over the apples and smooth the top. Bake for about 40 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs, without wet batter.
- Cool and invert. Let the cake cool in the pan for 10–15 minutes. Gently loosen the edges with a thin knife. Place a large serving plate over the pan and, wearing oven mitts, hold both firmly together and carefully invert. Lift off the pan. Replace any apple slices that remain stuck.
- Serve. Allow the cake to settle before slicing into 8 portions. Serve warm or at room temperature, with optional vanilla ice cream or whipped cream.
Notes
- Apples: Granny Smith, Honeycrisp, or Pink Lady work well. Cut the slices to an even thickness for consistent baking.
- Pan: Use a solid-bottom pan to help prevent caramel from leaking.
- Browning: If the cake browns too quickly, loosely cover it with foil toward the end of baking.
- Inverting: Turn the cake out while still warm so the caramel topping releases more easily.
- Storage: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Freezing: Wrap individual slices and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.