Caramel Apple Upside Down Cake Recipe

We like to end our evenings with a little something sweet—whether it’s a scoop of ice cream, a square of dark chocolate, or a homemade treat still slightly warm from the oven. There’s something comforting about that simple ritual, especially as the days grow shorter and the air turns crisp.

The other day, I found myself craving a dessert that felt like fall—something cozy, spiced, and just sweet enough. I ended up adapting a recipe from The Perfect Cake and the result was this Caramel Apple Upside Down Cake—and let me tell you, it did not disappoint.

The top (which becomes the base as it bakes) is a glossy layer of caramelized apples, rich with brown sugar and butter, tucked into the gentle warmth of cinnamon and a hint of nutmeg. The cake itself is tender and buttery, soaking up just enough of the apple caramel to stay moist without becoming overly sweet. It’s the kind of dessert that practically begs for a dollop of whipped cream or a scoop of vanilla ice cream—though it’s just as good on its own with a hot cup of tea.

If you’re looking for a dessert that captures the essence of fall in every bite, this caramel apple upside down cake might just be it. Cozy, comforting, and deceptively easy to make—what more could you ask for?

Caramel Apple Upside Down Cake Recipe

serves 8 to 10

For the Topping

• 2 pounds apples, mixed varieties
• 1/2 cup dried cranberries
• 4 TBS unsalted butter, cut into 4 pieces
• 2/3 cups light brown sugar
• 2 tsp lemon juice

For the Cake

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 6 TBS unsalted butter, melted and slightly cooled
• 1/2 cup sour cream
• 1 tsp vanilla
• Place rack on lowest position and preheat oven to 350

Make the Topping:

• Grease a 9″ cake pan

• Peel and core the apples.
• Cut into slices; half of them 1/4″ thick, half of them 1/2″ thick
• Melt the butter in a 12″ skillet over medium high heat. Add the 1/2″ thick apple slices and cook, stirring now and then until they start to caramelize – do not let them fully cook.
• Add the thinner apples, sugar and the lemon juice.
• Cook, stirring gently but constantly until the sugar dissolves and the apples are coated, about 2 minutes.
• Carefully add the apples to the prepared cake pan, arranging them in an equal layer.

• Sprinkle the dried cranberries over top of the apples.

Make the cake batter

• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl whisk together the granulated sugar, brown sugar and eggs.
• Whisk in the cooled, melted butter until combined followed by the sour cream and vanilla.
• Add the dry ingredients to the wet ingredients and stir until just combined.

• Pour the batter over the apples in the pan and carefully spread over the top. I find that an offset spatula is really handy for this.
• Bake in the preheated oven until the cake is golden brown and a toothpick comes out clean – about 40 – 45 minutes. Rotate the pan halfway through baking.

• Let the pan cool on a wire rack for 20 minutes
• Run a knife around the edge of the cake pan and invert onto a the rack. Be sure to have a piece of wax paper or foil underneath to catch any runoff. Have some patience as it will take about a minute for the cake to release.
• Scrape any apples and caramel that remained in the pan onto the cake.

• Let the cake cool for about 20 minutes before serving.
• Serve with a dollop of whipped cream or vanilla ice cream if desired.

How Was the Caramel Apple Upside Down Cake?

This Caramel Apple Upside Down Cake was every bit as good as you’d hope it would be—maybe even better. The caramel layer strikes that perfect balance: rich and buttery with just the right amount of sweetness to complement the tartness of the apples. It’s indulgent, but not cloying—just enough to satisfy a dessert craving without overwhelming your palate.

The apples bake into tender, slightly golden slices that practically melt into the caramel, while the base cake is soft, flavorful, and beautifully spiced. It holds up well under the fruit and syrup but still has a light, almost airy texture. What really took me by surprise, though, was the addition of dried cranberries. Their subtle tang cuts through the richness and adds a layer of complexity that makes this feel like a very grown-up dessert. It’s a thoughtful twist—one that elevates the cake beyond the usual autumn fare.

A generous dollop of whipped cream on the side was the perfect finishing touch—cool, creamy, and just the right contrast to the warm, sticky caramel. I also have no doubt that a scoop of vanilla ice cream would be equally divine, especially as it melts into the warm cake.

If you’re someone who loves the cozy flavors of fall but doesn’t want anything too sugary or over-the-top, this cake hits all the right notes. It’s refined, comforting, and totally worth making again.

If you would like to go all out I have a recipe for homemade vanilla ice cream that is udderly ;) delicious. I made it at the time with goat’s milk but have made it since with cow’s milk and cream and it is wonderful. Worth the effort for sure!

We both enjoyed having this upside down cake for dessert. Fruit desserts are a favorite around here if you can’t tell as I have shared recipes for a fruit tart, strawberry pie, pumpkin cheesecake with bourboned pears among many others.