The Ultimate Caramelized Apple Upside-Down Cake Recipe

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

  1. Preheat the oven to 350°F (175°C)
  2. Prepare the apples:
  • Peel and core the apples
  • Cut into uniform ¼-inch thick wedges
  • Set aside

Making the Caramel Topping

  1. Prepare the pan:
  • Use a 9-inch (23cm) round cake pan or cast-iron skillet
  • Ensure it’s at least 2 inches deep
  1. 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
  1. 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

  1. Combine dry ingredients:
  • Whisk together flour, baking powder, and salt
  • Set aside
  1. Cream butter and sugar:
  • Beat softened butter until creamy (2 minutes)
  • Gradually add sugar
  • Beat until light and fluffy (3-4 minutes)
  1. Add wet ingredients:
  • Beat in eggs one at a time
  • Scrape down bowl between additions
  • Mix in vanilla extract
  1. 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

  1. Assemble:
  • Pour batter carefully over arranged apples
  • Spread evenly with spatula
  1. Bake:
  • Place in preheated oven
  • Bake 45-50 minutes
  • Test with toothpick for doneness
  1. 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.