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Caramel apple upside-down cake on a blue plate with red apples

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.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling 20 minutes
Total Time 1 hour 40 minutes
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.