A perfect blend of tender cake and caramelized apples, this classic French-inspired dessert transforms simple ingredients into an elegant masterpiece. Dating back to the 1800s, when cast-iron cooking revolutionized home baking, this upside-down cake technique has stood the test of time. The magic happens as the apples caramelize during baking, creating a stunning amber-colored top when inverted.
Ingredients
For the Apple Topping
- 4-5 medium apples (600-750g / 21-26 oz), peeled and cut into wedges
- 1 cup (200g) granulated sugar
- 4 tablespoons (60g) unsalted butter
- 1 pinch salt (⅛ teaspoon)
For the Cake Batter
- 2 cups (240g) all-purpose flour
- 1½ teaspoons (7g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
Step-by-Step Instructions
Preparation
- Preheat the oven to 350°F (175°C)
- Prepare the apples:
- Peel and core the apples
- Cut into uniform ¼-inch thick wedges
- Set aside
Making the Caramel Topping
- Prepare the pan:
- Use a 9-inch (23cm) round cake pan or cast-iron skillet
- Ensure it’s at least 2 inches deep
- Create the caramel:
- Spread sugar evenly in the pan
- Heat over medium heat until sugar begins to melt
- Watch carefully as sugar turns golden amber (5-7 minutes)
- Add butter pieces and stir until completely incorporated
- Remove from heat immediately when caramel is smooth
- Arrange apples:
- While caramel is hot, arrange apple wedges in a circular pattern
- Start from the outside, overlapping slightly
- Work your way to the center
- Press gently into caramel
Making the Cake Batter
- Combine dry ingredients:
- Whisk together flour, baking powder, and salt
- Set aside
- Cream butter and sugar:
- Beat softened butter until creamy (2 minutes)
- Gradually add sugar
- Beat until light and fluffy (3-4 minutes)
- Add wet ingredients:
- Beat in eggs one at a time
- Scrape down bowl between additions
- Mix in vanilla extract
- Combine wet and dry:
- Alternate adding flour mixture and milk
- Start and end with flour (3 portions flour, 2 portions milk)
- Mix until just combined
Baking and Finishing
- Assemble:
- Pour batter carefully over arranged apples
- Spread evenly with spatula
- Bake:
- Place in preheated oven
- Bake 45-50 minutes
- Test with toothpick for doneness
- Cool and invert:
- Cool in pan for exactly 10 minutes
- Run knife around edges
- Place serving plate on top
- Carefully flip cake
- Leave pan in place for 5 minutes before lifting
Nutritional Information
Per slice (based on 12 servings)
- Calories: 385
- Fat: 19g
- Carbohydrates: 52g
- Protein: 4g
- Fiber: 2g
- Sugar: 38g
Timing:
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 35 minutes
Pro Tips and Tricks
- Choose firm apples that hold their shape when baked (Honeycrisp, Granny Smith, or Braeburn)
- Ensure all ingredients are at room temperature for optimal mixing
- Don’t overmix the batter once you add the flour to avoid a tough cake
- Watch the caramel carefully – it can burn quickly
- Use a light-colored pan to better monitor caramel color
Variations and Substitutions
- Apple Variations: Mix different apple varieties for complex flavor
- Spice Additions: Add 1 teaspoon cinnamon or ½ teaspoon nutmeg to batter
- Dairy Alternatives: Use plant-based milk and butter for dairy-free version
- Sugar Options: Replace granulated with brown sugar for deeper caramel flavor
- Additional Fruits: Add cranberries or pears between apple layers
Frequently Asked Questions
Q: Why did my caramel crystallize?
A: Avoid stirring sugar while it melts. Any agitation can cause crystallization.
Q: Can I make this cake ahead of time?
A: Yes, but it’s best served same day. Store at room temperature for up to 24 hours.
Q: What if my cake sticks when inverting?
A: Ensure you flip while still warm (10-minute mark) and run a knife around the edges.
Q: Can I use a regular cake pan instead of cast iron?
A: Yes, any 9-inch cake pan with 2-inch sides will work.
Storage and Make-Ahead Tips
- Best served fresh and slightly warm
- Store at room temperature, covered, for up to 2 days
- Refrigerate for up to 5 days
- Warm individual slices in microwave for 15-20 seconds
- Do not freeze – affects apple texture and caramel consistency
This show-stopping dessert combines the comfort of traditional cake with the elegance of caramelized fruit. Perfect for special occasions or whenever you want to transform simple ingredients into something extraordinary.