Moist, fluffy, and filled with warm spices, this Apple Upside Down Cake is everything I crave in a cozy dessert. Topped with buttery caramelized apples and rich with cinnamon and nutmeg, it’s a nostalgic twist on a classic, ideal for chilly evenings, holiday dinners, or any time I want a comforting treat. This cake flips beautifully to reveal a golden, glossy apple layer that’s just as gorgeous as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the apple topping:
2 large apples, peeled, cored, and thinly sliced
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
For the cake batter:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Directions
I preheat my oven to 350°F (175°C), grease a 9-inch round cake pan, and line the bottom with parchment paper.
In a small saucepan over medium heat, I melt the butter for the topping, then stir in the brown sugar, cinnamon, and salt. I cook it until smooth and bubbling—about 2 to 3 minutes.
I pour this mixture into the prepared cake pan and arrange the apple slices on top in an overlapping spiral pattern.
In a mixing bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, I cream the softened butter with the granulated and brown sugars until light and fluffy.
I add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Alternating between dry and wet, I add the flour mixture and milk to the creamed mixture, starting and ending with flour. I mix until just combined.
Then I pour the batter over the apples and smooth the top.
I bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
After cooling the cake in the pan for 10 minutes, I carefully invert it onto a serving plate and peel off the parchment paper. I like to serve it warm or at room temperature.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 310 kcal per serving
Variations
I sometimes swap apples for pears for a softer, more delicate flavor.
For extra warmth, I add a pinch of ground ginger or clove to the batter.
If I’m in the mood for a crunch, I sprinkle chopped pecans or walnuts over the caramel layer before adding the apples.
I’ve used maple syrup in place of part of the brown sugar for a deeper, fall-inspired flavor.
For a dairy-free version, I use plant-based butter and almond or oat milk—it works just as well.
Storage/Reheating
I store any leftover cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. When I want to reheat a slice, I microwave it for about 15–20 seconds, just enough to warm the apples and soften the cake. If I’m reheating multiple slices, I place them in a low oven (300°F) for 10–15 minutes. I avoid reheating too long to keep the texture moist.
FAQs
How do I keep the apples from sticking to the pan?
I always line the bottom of my cake pan with parchment paper and grease it well. The caramel layer helps prevent sticking, but the parchment ensures the apples release cleanly.
Can I use a different type of apple?
Yes, I’ve used Honeycrisp, Granny Smith, and Fuji apples. Tart apples like Granny Smith balance the sweetness, while sweeter varieties give a softer result.
Do I have to peel the apples?
I prefer to peel them for a smoother texture, but if I’m short on time or like a bit of chew, I sometimes leave the peels on.
Can I make this cake ahead of time?
Absolutely. I often bake it a day in advance and store it covered at room temperature. The flavors even deepen overnight.
What’s the best way to flip the cake?
I let the cake cool for exactly 10 minutes, then run a knife around the edge, place a serving plate on top of the pan, and flip quickly but gently. I always remember to peel off the parchment carefully.
Conclusion
This Apple Upside Down Cake is one of my go-to desserts when I want something cozy, beautiful, and satisfying. The caramelized apple topping gives it a rustic charm, while the spiced cake underneath brings warmth and depth. It’s simple enough to bake on a weekday but special enough to bring to a holiday table. Once I tried it, it became a staple in my fall baking rotation.
📖 Recipe:
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Apple Upside Down Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Moist and fluffy, this Apple Upside Down Cake features caramelized apples and a warmly spiced cake, making it the perfect cozy dessert for chilly evenings or holiday gatherings.
Ingredients
2 large apples, peeled, cored, and thinly sliced
1/4 cup unsalted butter (for topping)
1/2 cup brown sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)
Pinch of salt (for topping)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C), grease a 9-inch round cake pan, and line the bottom with parchment paper.
- In a small saucepan over medium heat, melt 1/4 cup butter for the topping. Stir in 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cook until smooth and bubbling, about 2–3 minutes.
- Pour the topping mixture into the prepared pan and arrange apple slices on top in an overlapping spiral pattern.
- In a bowl, whisk together flour, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt.
- In another bowl, cream 1/2 cup softened butter with granulated sugar and 1/4 cup brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Alternate adding the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Pour the batter over the apples and smooth the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then carefully invert onto a serving plate and peel off the parchment paper. Serve warm or at room temperature.
Notes
Swap apples for pears for a different flavor.
Add a pinch of ground ginger or clove for extra spice.
Sprinkle chopped pecans or walnuts over the caramel layer for crunch.
Use maple syrup in place of some brown sugar for a deeper flavor.
Use plant-based butter and non-dairy milk for a dairy-free version.
Store covered at room temperature for 2 days or in the fridge for 4 days.
Reheat individual slices in the microwave for 15–20 seconds or in a 300°F oven for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
