Print

Gooey Caramel Apple Upside-Down Cake

caramel apple upside-down cake - featured image
Print Recipe

This easy fall dessert features a homemade caramel layer, tart apples, and a moist, buttery cake packed with warm spices. It’s nostalgic, gooey, and perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp recommended)
  • 1/2 cup unsalted butter (for caramel)
  • 2/3 cup packed light brown sugar
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon (for caramel)
  • Optional: 1/4 teaspoon ground ginger or nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (for cake)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon ground cinnamon (for cake)
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: Extra apple slices for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in 2/3 cup light brown sugar and a pinch of salt. Let bubble gently, stirring often, until smooth and slightly thickened (about 3-4 minutes). Remove from heat and stir in 1/2 teaspoon cinnamon and optional ginger or nutmeg.
  3. Pour caramel into prepared pan, tilting to cover the bottom evenly.
  4. Layer sliced apples over the caramel in a circular pattern. Add a second layer if desired.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  6. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy (2-3 minutes).
  7. Beat in eggs one at a time, then stir in vanilla extract.
  8. Mix in sour cream or Greek yogurt, then milk. Batter may look curdled; this is normal.
  9. Gradually add dry ingredients to wet, mixing just until combined. Fold in nuts if using.
  10. Dollop batter over apples and caramel, then gently spread to the edges.
  11. Bake for 35-45 minutes, or until golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  12. Cool in pan for 10-15 minutes. Run a knife around the edge, set a plate on top, and flip quickly. Remove pan and peel away parchment.
  13. Serve warm for gooey texture, or chill for cleaner slices.

Notes

For best results, use tart, crisp apples like Granny Smith or Honeycrisp. Line the pan with parchment to prevent sticking. Don’t overmix the batter for a light cake. If caramel looks grainy, add a splash of milk and whisk until smooth. The cake is adaptable for gluten-free and dairy-free diets. Serve warm for maximum gooeyness, or chill for cleaner slices. Store covered at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: caramel apple cake, upside-down cake, fall dessert, easy apple cake, autumn baking, gooey caramel, apple recipes, comfort food, potluck dessert, Thanksgiving cake

Find it online: https://fuzzyforker.com/gooey-caramel-apple-upside-down-cake-easy-fall-dessert-recipe/