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A glossy Caramel Apple Upside-Down Cake with arranged apple slices and dripping caramel sauce on a white plate.
Maryam

Caramel Apple Upside-Down Cake

Tender vanilla cake baked over buttery caramel-soaked apples that become a glistening topping when flipped.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 4 tbsp unsalted butter cut into pieces
  • 0.5 cup light brown sugar packed
  • 2 lb Granny Smith apples peeled, cored, sliced 1/4 inch thick
  • 1 tbsp lemon juice freshly squeezed
For the Cake
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup whole milk room temperature

Equipment

  • 10-inch cast iron skillet or oven-safe skillet
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Toss apple slices with lemon juice in a bowl and set aside. This keeps them from browning while you work.
  2. Melt 4 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add brown sugar and stir until bubbling and smooth, about 2 minutes. Remove from heat. Arrange apple slices in tight concentric circles over the caramel, overlapping slightly. Set aside.
Make the Cake
  1. Whisk flour, baking powder, and salt together in a medium bowl.
  2. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, then beat in vanilla.
  3. Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix just until smooth - do not overbeat.
  4. Spread batter evenly over apples in skillet, smoothing to the edges. Bake until cake is golden and springs back when lightly pressed, 40 to 45 minutes. A toothpick inserted in center should come out clean.
  5. Let cake cool in pan 10 minutes. Run a knife around edge, then place a large plate over skillet and carefully flip. Let stand 2 minutes before lifting off skillet. Serve warm or at room temperature.

Notes

Use a mix of Granny Smith and Honeycrisp apples for more complex flavor if you prefer. The cake can be made up to 4 hours ahead and rewarmed gently in a 300F oven for 10 minutes before serving. For clean slices, use a sharp knife and wipe between cuts.