This Caramel Apple Upside Down Cake features a buttery vanilla cake topped with overlapping slices of caramelized apple.
It’s perfect served slightly warm with whipped cream(or vanilla ice cream!) and a bit of reserved caramel sauce.
The combination of apples with caramel is just so very autumn and I especially love it in cake form, though my younger self certainly loved dipping whole apples in a vat of caramel(and who can blame her).
This recipe does feature a homemade caramel sauce for both the bottom of the cake and to be drizzled over the top when serving. Make sure you read the tips and tricks section, especially regarding the making of the caramel because that is the trickiest part. But you’ve got this 🙌🏻
Tips & Tricks
The secret to smooth caramel
Making caramel takes a little patience, and crystallization can be frustrating. The most important step is to fully dissolve the sugar before increasing the heat and bringing it to a boil. Keep the heat at medium until you can no longer see any sugar crystals in the syrup.
Undissolved sugar crystals—including those clinging to the sides of the pan—can cause the syrup to crystallize, turning it grainy instead of smooth. Use a pastry brush dipped in water to wash down the inside edges of the pan as it cooks. Once the syrup begins boiling, avoid stirring; gently swirl the pan if needed to help it color evenly.
Watch the color closely
The sugar will remain clear for a while before beginning to turn golden. Once it starts changing color, it can darken quickly, so stay close to the stove. You’re looking for a deep amber color. Have the butter and cream measured and ready before you begin so you can add them promptly.
Add the cream carefully
The caramel will bubble vigorously when the butter and cream are added. Use a pan with enough room to accommodate this bubbling, and pour the cream in slowly and carefully. If the caramel briefly stiffens or forms lumps, continue heating and stirring gently until it becomes smooth.
Choose your favorite apples
I used Cosmic Crisp apples for this cake, but you can use whichever variety you have on hand. Firm apples will hold their shape best, while softer varieties will create a more tender topping. A tart apple will offer a little contrast to the sweet caramel, while a sweeter variety will give the cake a mellower flavor.
Slice the apples thinly and evenly so they cook through at the same rate. There’s no need to peel them—the skins add a lovely bit of color to the finished cake.
Spoon on the thick batter
This cake batter is very thick, which is exactly how it should be. Spoon it over the apples in small dollops, distributing it across the pan before gently smoothing the top. This makes it easier to cover the apples without shifting your carefully arranged rows.
Be ready to flip
Have your serving platter and oven mitts ready before the cake comes out of the oven. Invert it within the first 30 seconds, while the caramel is still hot, to help prevent sticking. Use a heatproof platter large enough to hold the cake and any caramel that may run out, then gently peel away the parchment paper.
Serve slightly warm
Let the cake cool slightly before slicing, then serve with whipped cream or vanilla ice cream and the reserved caramel sauce. If the sauce has thickened as it cools, gently warm it until it’s easy to drizzle.
Use my Non-stick Baker’s Coating(click here!) for an easy release.
Looking for more fun ways to use apples? I’ve got you covered:
Irish Apple Cake with Custard Sauce
Caramel Apple Upside Down Cake
Ingredients
Method
- Grease and flour(or use a non-stick coating)the bottom and sides of an 8 × 8-inch or 9 × 9-inch square baking pan, tapping out any excess flour. Line the bottom with a piece of parchment paper cut to fit. Preheat the oven to 350°F.
- Place the sugar and water in a wide, shallow pan with enough room for the caramel to bubble up when the cream is added. Stir gently to combine. Heat over medium heat until the sugar has fully dissolved, then increase the heat to high and bring to a boil. Once boiling, do not stir. Occasionally brush down the inside edges of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook until the syrup turns a deep amber color.
- Reduce the heat and carefully stir in the butter, followed by ⅓ cup of the heavy cream. The mixture will bubble vigorously. Bring back to a boil and stir until the caramel is smooth.
- Immediately pour approximately two-thirds of the caramel into the prepared baking pan. Carefully tilt the pan to spread the caramel evenly over the parchment-lined bottom.
- Return the pan containing the remaining caramel to medium-high heat. Add the remaining ⅓ cup heavy cream and bring to a boil, stirring until smooth. Transfer to a heatproof container and set aside for serving.
- Lay the thinly sliced apples in overlapping rows over the caramel, covering the entire bottom of the baking pan.
- In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer for 2–3 minutes, until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half of the flour mixture to the butter mixture, mixing just until mostly incorporated. Add half of the yogurt and mix briefly. Repeat with the remaining flour mixture and yogurt, mixing just until combined. The batter will be very thick.
- Spoon the batter evenly over the apples in small dollops, then gently smooth the top without disturbing the apple slices. Bake for approximately 45–65 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking the 9-inch cake earlier, as it will be shallower and may bake more quickly.
- Have a heatproof serving platter and oven mitts ready before removing the cake from the oven. Within the first 30 seconds of removing the cake, carefully invert it onto the platter so the caramel does not cool and stick to the pan. Hold the platter firmly against the pan while turning them over together. Lift off the pan and gently peel away the parchment paper.
- Let the cake cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream and the reserved caramel sauce. Gently warm the sauce if needed to restore its drizzling consistency.
Leave a Reply