Caramel Apple Upside Down Cake

by Elisa Pecorari

Caramel Apple Upside Down Cake

*Caramel Apple Upside Down Cake Recipe and Photo by Erin Kyles

Get ready to turn your baking world upside down with our scrumptious Caramel Apple Upside Down Cake! This delightful treat is a playful twist on a classic, perfect for bringing joy to any occasion. Picture this: luscious caramelized apples nestled in a fluffy cake, creating a mouthwatering flavor explosion. And guess what? We've got you covered to make your baking adventure easy - simply by using our non-stick bakeware and tools! Here's what you need...


  • Round Cake Pan
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • 2-1 Scraper & Spatula 10"
  • Silicone Brushes Set of 2


Caramel Apple Layer

  • 70g unsalted butter (5 tbsp.)
  • 100g light brown sugar (½ c.)
  • 2 medium-sized apples, peeled & thinly sliced

Vanilla Cake

  • 190g all-purpose flour (1 ½ c.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 125g unsalted butter (½ c. + 1 tbsp.), room temperature
  • 170g granulated sugar (¾ c. + 2 tbsp.)
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 150g buttermilk (⅔ c.), room temperature


Preheat the oven to 350°F / 175°C.

Caramel Apple Layer

  1. Wash, peel, and thinly slice the apples.
  2. In a small saucepan set over medium heat, melt the butter and brown sugar together, stirring constantly until the mixture is cohesive. Remove from the heat and pour into a 9” cake pan.
  3. Arrange the sliced apples on top of the caramel.

Vanilla Cake:

  1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer, in a large bowl) beat together the butter and sugar for 3-4 minutes, until light and fluffy.
  3. Use a rubber spatula to scrape down the sides of the bowl. Add in both eggs and vanilla. Beat until well combined (~1 min.)
  4. Add half of the flour mixture, and mix by hand just until the flour is incorporated. Add in all of the buttermilk and mix until combined. Add in the rest of the flour, and lightly fold the mixture together just until all of the flour is incorporated.
  5. Gently pour the cake batter into the prepared cake pan, smoothing out the top. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake, comes out clean or with only a few moist crumbs.
  6. Let the cake sit in the pan for 20 minutes, then invert it onto a serving platter. Wait for the cake to cool completely before slicing.
  7. (If desired) Make another batch of the caramel to drizzle on top before serving. Slice, serve, and enjoy!

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