Name: Apple Upside‑Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium apples, peeled, cored, and sliced; 1/2 cup (1 stick) unsalted butter, divided; 1/2 cup brown sugar, packed; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract

Why You’ll Love Apple Upside‑Down Cake Recipe

The combination of caramelized apples and sweet cake gives you a perfect balance of fruit, sugar and buttery richness.
It’s straightforward to make — no fancy tools or complicated techniques required.
Once baked, the cake looks impressive with its glossy apple topping, yet no extra frosting or decoration is needed.
Great for cozy gatherings or simple desserts — tastes wonderful warm, and pairs beautifully with ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium-sized apples (such as Granny Smith or Honeycrisp)
1/2 cup unsalted butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Peel, core, and slice the apples into thin wedges.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cinnamon until smooth and bubbly. Pour this caramel mixture into the bottom of the prepared cake pan.
Arrange the apple slices over the caramel glaze, arranging them in a circular or overlapping pattern for a pretty presentation.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the granulated sugar and eggs until light and fluffy. Add the vanilla extract and milk, mixing until combined. Gradually stir the dry ingredient mixture into the wet ingredients until just combined.
Pour the batter evenly over the arranged apples in the pan.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes. Then carefully invert the cake onto a serving plate, letting the caramelized apples drizzle over the top. Serve warm.

Servings and timing

Serves about 8–10 slices
Prep time: ~20 minutes
Cook time: ~40 minutes
Total time: ~1 hour

Variations

Use pears or peaches instead of apples for a different fruity flavor.
Replace half of the all-purpose flour with whole wheat flour for a bit more fiber.
Add chopped nuts (like walnuts or pecans) between the apple layer and batter for extra crunch and a nutty flavor.
Substitute some of the sugar with honey or maple syrup for a more natural sweetener profile.

Storage/Reheating

Store any leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, you can wrap slices tightly in plastic wrap and aluminum foil and freeze for up to 1 month; thaw in the fridge before serving. To reheat, warm individual slices in the oven or microwave until just warmed through, to preserve the caramel topping.

FAQs

How do I know when the cake is done?

When a toothpick inserted into the center of the cake comes out clean (or with just a few moist crumbs), the cake is done.

Can I use a different type of apple?

Yes. Use firm baking apples such as Granny Smith, Honeycrisp, Fuji, or Gala. Softer apples may become too mushy when baked.

What if I don’t have unsalted butter?

You can use salted butter — but if you do, omit or reduce the added salt in the recipe to avoid over‑salting.

Can I use a different sweetener instead of sugar?

Yes — you can try substituting part of the granulated sugar with honey or maple syrup, though this might slightly alter the texture and sweetness.

Is it okay to use whole wheat flour?

Yes. You can substitute half (or all) of the all-purpose flour with whole wheat flour. Expect a denser, slightly grainier crumb and more fiber.

Can I add nuts to the cake?

Absolutely. Chopped walnuts or pecans work well. You can sprinkle them over the apple layer before adding the batter.

Can I prepare the caramel and apple layer in advance?

Yes — you can prepare the caramel and apple layer ahead of time and refrigerate it until you’re ready to bake.

Can I make it dairy‑free?

You could try using a dairy-free butter substitute such as coconut oil, though texture and flavor may differ slightly.

How should I serve the cake?

It’s great warm, plain — or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Can I halve or double the recipe?

Yes. If halving, bake in a smaller pan and check doneness earlier. If doubling, use a deeper pan or divide into two pans to ensure even baking.

Conclusion

This Apple Upside‑Down Cake is a wonderfully simple but impressive dessert — caramelized apple slices atop a soft, moist cake make it perfect for cozy nights, family gatherings, or any time you crave a comforting treat. With easy-to-follow steps and flexible ingredient options, it’s a reliable classic you’ll want to bake again and again. I hope you enjoy making (and eating) it.