Caramel Apple Upside-Down Cake (Easy, with Fresh Apples)

Hello lovelies,

Caramel, soft vanilla cake, and apples that melt into the top. This is my Caramel Apple Upside-Down Cake, and the flip is the best part.

I’ve made upside-down cakes on my channel with oranges, pears, cherries and pineapple. This is my first one with apples, and it might just be my favourite. You make a quick butter and brown sugar caramel, lay the apple slices over it, pour a simple vanilla batter on top, and bake. Then you flip it, and the glossy caramel apples become the topping.

It’s eggless too, so everyone at the table can enjoy a slice.

Why you’ll love this cake

• It looks like a bakery cake, but it’s simple to make at home
• No eggs, no mixer, just two bowls and a whisk
• Soft, moist vanilla cake with a sticky caramel apple top
• Delicious warm with a scoop of ice cream, or cooled for neat slices with chai

Ingredients and why they matter

• Butter and brown sugar: these melt together into the caramel. Light or dark brown sugar both work; dark gives a deeper caramel flavour.
• Firm apples: choose the firmest, slightly tart apples you can find, like Shimla or Kinnaur. Soft apples turn mushy in the oven. Mixing in one green apple adds a nice tang. I didn’t peel mine: the red peel gives the top a lovely colour. Peel them if you prefer.
• Buttermilk, lemon juice and curd: they react with the baking soda, and that’s what lifts this cake without any eggs. I used thick curd instead of sour cream.
• Oil: keeps the cake soft and moist for days.

How to make it

1. Make the buttermilk first. Mix milk with a spoon of lemon juice and set it aside. In 10 minutes it’s ready.
2. Cook the caramel. Melt butter and brown sugar on low heat, whisking until smooth, then cook for a minute so it thickens. Stir in the vanilla off the heat.
3. Pour it into the tin. Grease a 9-inch tin and line the base with parchment paper, then pour in the caramel and spread it to the edges. Don’t use a springform tin, or the caramel will leak out.
4. Slice the apples. Core them and cut them into ¼-inch slices. No need to peel.
5. Arrange the apples. Lay the slices in overlapping circles. This is the top of your cake, so take your time. Chill the tin while you make the batter.
6. Make the batter. Whisk the dry ingredients in one bowl and the wet ingredients in another, then combine. Mix only until you can’t see dry flour. Overmixing makes the cake tough.
7. Spoon the batter over the apples. Start at the edges so the slices stay in place, and smooth the top.
8. Bake at 180°C for 50–60 minutes, until a toothpick comes out clean.
9. Cool for 20 minutes, then flip. Run a knife around the edge, put a plate on top and flip in one quick move. If a slice sticks, just put it back. Nobody will know!

My tips

• Flip after 20 minutes, not more. If the caramel sets, the apples stick to the tin.
• Melt the butter and sugar completely before pouring, or the topping can turn runny.
• Slice the apples evenly, about ¼ inch thick, so they cook evenly and hold their shape.
• Keep the oven door closed until the last 10 minutes, or the middle can sink.
• Use an oven thermometer. Most OTGs run hotter than the dial.

Variations

• Use pears instead of apples.
• Scatter a handful of chopped walnuts over the caramel before the apples.
• Want a spiced version? Add 1 tsp cinnamon and ½ tsp nutmeg to the dry ingredients.

Storage

Keep it covered in the fridge for up to 5 days. Warm a slice for 15–20 seconds before eating. You can also bake it ahead, keep it covered at room temperature, and flip it just before serving.

FAQ

Why did my cake sink in the middle? Usually from overmixing the batter or opening the oven door too early.

Can I use a bigger tin? For a 9 x 13-inch tin, double everything. The baking time stays about the same.

Do I need to peel the apples? No. I kept the peel on, and it adds colour to the top. Peeling gives a slightly softer topping, so do whichever you like.

Can I freeze it? It’s not recommended, because the caramel topping doesn’t thaw well.

Can I use store-bought caramel? Yes, but you lose the homemade flavour and the sticky topping.

Watch the video

See me make it step by step, including the flip!

For more recipes, visit my YouTube channel, Deepali Ohri.

Caramel Apple Upside-Down Cake

A soft vanilla cake baked over buttery brown sugar caramel and apple slices, then flipped so the glossy caramel apples become the topping. Eggless and easy.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Cooling 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

Caramel apple layer

• 5 tbsp unsalted butter (70 g)
• 1/2 cup brown sugar (100 g)
• 1 tsp vanilla extract
• 2-3 firm apples cored and sliced 1/4 inch (6 mm) thick, peel on

Cake batter

• 2 cups maida (all-purpose flour) (280 g)
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (240 ml): 1 cup milk + 1 tbsp lemon juice, rested 10 minutes
• 1 tbsp lemon juice (15 ml), extra
• 1/2 cup oil (120 ml)
• 1 cup sugar (200 g)
• 1 tsp vanilla extract
• 2 tbsp thick curd (30 g)

Equipment

• 9-inch round cake tin (2 inches deep, not springform)
• Small saucepan
• 2 mixing bowls
• Whisk
• Spatula
• Serving plate

Method

 

1. Make the buttermilk: mix 1 cup milk with 1 tbsp lemon juice and set it aside for 10 minutes, until it curdles slightly.
2. Make the caramel: melt the butter and brown sugar in a small pan on medium-low heat, whisking until smooth. Cook for about 1 minute until it thickens slightly. Take it off the heat and stir in the vanilla.
3. Grease a 9-inch round tin and line the base with parchment paper. Pour in the caramel and spread it to the edges. Do not use a springform tin.
4. Core the apples (no need to peel) and slice them 1/4 inch thick. Arrange the slices over the caramel in overlapping circles. Chill the tin while you make the batter.
5. Preheat the oven to 180°C for at least 15 minutes (middle rack, bottom rod only).
6. Whisk the flour, baking powder, baking soda and salt in a large bowl.
7. In another bowl, whisk the buttermilk, the extra lemon juice, oil, sugar, vanilla and curd.
8. Pour the wet ingredients into the dry ones and mix only until no dry flour is left.
9. Spoon the batter gently over the apples, starting at the edges so the slices stay in place, and smooth the top.
10. Bake for 50–60 minutes, until a toothpick in the centre comes out clean. If the top browns too fast, cover it loosely with foil.
11. Cool in the tin for 20 minutes, not more. Run a thin knife around the edge, place a plate on top and flip in one quick move. Lift the tin off slowly. If a slice sticks, put it back in place.
12. Serve warm for a gooey topping, or cool completely for neat slices.

Video

Notes

Flip after 20 minutes of cooling. If the caramel sets, the apples stick to the tin.

Use firm apples (Shimla or Kinnaur), or mix in one green apple for tartness.

Grease the tin and line the base with parchment paper. Do not use a springform tin, or the caramel leaks out.

Storage: covered in the fridge for up to 5 days. Warm a slice for 15–20 seconds before eating.

Related Recipes You’ll Love

• Mixed Fruit Upside Down Cake: another upside-down cake, with a colourful fruit topping.
• Eggless Apple Crumble Muffins: soft apple muffins with a buttery crumble on top.
• Homemade Applesauce Bread: a moist, easy loaf for apple season.

Want more baking magic in your life? Subscribe to my YouTube channel, Deepali Ohri, for new recipes every week. Follow along for daily baking inspiration: Instagram | Pinterest | Facebook

XOXO, Deepali