Caramel-Apple Upside-Down Cake with Cinnamon
A classic comfort dessert featuring tender apple wedges nestled in a rich brown sugar caramel layer, topped with fluffy vanilla cake. The upside-down technique creates a beautiful glazed apple presentation when inverted, while warm cinnamon adds cozy spice throughout. Perfect for fall gatherings or weeknight desserts when you want something special but approachable. The homemade whipped cream provides a light, creamy contrast to the sweet, dense cake layers.
Ingredients
- ¼ cup butter or margarine
- ⅝ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 medium apples, peeled, cut into 1/2-inch wedges
- 1 ⅓ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter or margarine, softened
- 2 eggs
- ½ teaspoon vanilla
- ¼ cup milk
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Instructions
- 1
Heat oven to 325°F and spray 8- or 9-inch square pan with cooking spray
- 2
Melt butter in saucepan over medium heat, stir in brown sugar and heat to boiling
- 3
Remove from heat, stir in cinnamon, pour into pan and spread evenly
- 4
Arrange apple wedges over brown sugar mixture, overlapping tightly in 2 layers if needed
- 5
Mix flour, baking powder, cinnamon and salt in medium bowl
- 6
Beat granulated sugar and softened butter until fluffy, beat in eggs one at a time
- 7
Add vanilla, then gradually beat in flour mixture alternately with milk until smooth
- 8
Spread batter over apple wedges in pan
- 9
Bake 55 to 65 minutes until toothpick inserted in center comes out clean
- 10
Cool on rack 15 minutes while making whipped cream
- 11
Beat whipping cream until thickened, gradually add sugar until soft peaks form
- 12
Run knife around pan sides to loosen, invert onto serving plate and remove pan
- 13
Serve warm with whipped cream
Tips
Overlap apple wedges tightly to prevent gaps in the final presentation and ensure even caramel distribution throughout the cake.
Let the brown sugar mixture cool slightly before adding apples to prevent them from cooking too quickly and becoming mushy.
Run a knife around the pan edges immediately after baking while the caramel is still warm for easier release.
Good to Know
Store cake loosely covered at room temperature up to 2 days
Can make cake 1 day ahead, reheat gently before serving
Serve warm with freshly whipped cream for best texture and flavor
Common Mistakes
Don't skip the cooling time before inverting to avoid breaking the cake
Avoid overbaking to prevent dry cake texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
FAQ
Can I use different apple varieties?
Yes, firm apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape during baking and provide good flavor balance.
What if my cake sticks to the pan?
Run a knife around edges while warm and let sit 5 minutes before inverting. If still stuck, place warm towel over inverted pan briefly.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerate up to 4 days. Reheat individual slices gently before serving for best texture.