Caramel Apple Upside Down Cake


My baby is growing too fast for my liking.   She is already 3 1/2 months!  What?  I just had her.  We all are still so obsessed over her.  Her brothers included.  They race home from school just to see her everyday.   We started to notice a whole lot of drool and she was a little cranky compared to her normal happy baby self.  She cut her first bottom tooth on Saturday!  And has her second bottom tooth just right under her gum.  Her brothers were at least 4 months before they cut their first tooth.  She beat them on that one.  Oh well.  She will be eating mom’s cooking in no time. 🙂

Let’s talk about this cake.  Have you ever made a cake that you couldn’t stop eating because it was so amazing?  Yeah this cake was one of those.  Holy cow it was amazing.  When I flipped it upside down the brown sugar caramel goodness on the bottom drizzled down the sides. The apples were soft and baked right into the amazing cake.   My first bite was amazing.  The cake was so moist and it was especially good with the fresh whipped cream on top.   You HAVE to add this to your fall baking list.  You are going to love it as much as we did!

5.0 from 8 reviews
Caramel Apple Upside Down Cake
Prep time
Cook time
Total time
A delicious apple upside down cake that is perfectly moist and has a caramel glaze on top!
Serves: 8
  • ¼ cup butter
  • ⅔ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 2 medium apples, peeled, cut into ½-inch wedges
  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup butter or margarine, softened
  • 2 eggs
  • ½ teaspoon vanilla
  • ¼ cup milk
  • Whipped Cream topping:
  • 1 cup whipping cream
  • 2 tablespoons sugar
  1. Preheat oven to 325 degrees. Spray an 9 inch round or square pan with cooking spray. Set aside.
  2. In a medium saucepan melt ¼ cup butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat. Stir in ¼ teaspoon of cinnamon. Pour into the bottom of the greased pan. Arrange the apples over the brown sugar mixture.
  3. In a medium size bowl whisk together flour, baking powder, ½ teaspoon cinnamon and salt. Set bowl aside.
  4. In a large bowl or mixer, beat together 1 cup sugar, and ½ cup butter on medium speed until fluffy. Add in eggs and vanilla.
  5. Beat in flour mixture alternating with the milk until smooth. Pour the batter over the apples and spread evenly.
  6. Bake 55-60 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes.
  7. Meanwhile, to make the whipped topping, beat whipping cream on high until soft peaks start to form. Add in 2 tablespoons sugar.
  8. Run knife along the edges of the cake and flip upside down on a pan. Serve warm with whipped cream on top.

Recipe from Betty Crocker Cookbook

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