Nostalgic Brown Butter Caramel Apple Upside Down Cake
The windows are fogged over, tea is brewing, a rooster crows in the distance as the sun shifts lower in the sky, and on the counter sits a basket of crisp orchard apples waits to be used. That’s when I reach for one of my favorite fall apple desserts: a caramel apple upside down cake. This homemade apple cake recipe bakes up tender and golden, with buttery caramel and apples layered on top, the kind of bake that makes a house smell like home.
This caramel apple upside down cake is one of those recipes that feels just right for the season. Baked with tender apples and a buttery caramel layer, it turns out of the pan golden and beautiful. It looks elegant, but it’s not fussy to put together. It’s the kind of homemade apple cake that’s simple enough for a weekday bake yet special enough to share on a cozy fall weekend.
Something that reminds me of the pineapple upside-down cake my grandma used to make, just a little more autumnal, and a whole lot more decadent. With caramelized apples layered on the bottom of your pan, brown butter, and a gently spiced cake batter, this one feels like fall in a slice.
Why You’ll Love This Caramel Apple Upside-Down Cake
- Cozy, nostalgic flavors with less steps than you’d think
- Rich caramel sauce made from brown sugar and brown butter, no thermometer needed
- A moist and tender crumb, thanks to sour cream (or sourdough discard if you want to use it up!)
- Beautiful apple slices baked into the top of the cake (after the flip!)
- Comes together easily in one large mixing bowl and a small saucepan
- Flexible on tools: use a round pan, square pan, or prepared pan of your choice
- Made with simple, quality ingredients you probably already have
- Pairs perfectly with vanilla ice cream and a mug of something warm
Ingredient Notes + Substitutions
On the homestead, we keep things simple, but that doesn’t mean compromising on quality. When you’re using simple ingredients, the flavor comes down to how good those ingredients really are. I always go organic when possible, especially with dairy, apples, and flour. You’ll taste the difference in the final product.
For the Caramel Apple Layer:
- Salted butter – I always use salted. It adds flavor and depth to the caramel mixture.
- Brown sugar – Use light or dark, but I love dark brown sugar here for a richer, deeper caramel sauce.
- Cinnamon + Allspice – A warm, comforting combo that brings the whole cake into “fall dessert” territory.
- Vanilla extract – Real is always best. Adds complexity to the caramel.
- Fresh apples – I love Honeycrisp, Granny Smith, or Pink Lady apples. Slice into thin apple wedges or neat rounds.
For the Cake Batter:
- All-purpose flour – Or substitute cake flour for a lighter crumb.
- Sour cream – This adds incredible moisture and richness. You can also sub in sourdough discard if you’re baking to use up leftovers.
- Granulated sugar + Brown sugar – A mix gives depth without overpowering the apples.
- Room temp butter – I always have a few sticks of butter at room temp for whenever the baking itch strikes
- Eggs – Bring to room temperature for best incorporation. (If you get them fresh from the henhouse like us, you can leave them on the counter always, no need to refrigerate.)
- Vanilla extract – Again, the real deal makes a big difference. I just purchased a bourbon based one and it’s divine.
- Cinnamon, Nutmeg, Allspice, Cloves – This combo creates that cozy, spiced base that pairs perfectly with the caramelized apples.
- Baking powder + baking soda – For lift and tenderness.
- Milk – Whole milk gives the richest texture, but any milk works in a pinch.
- Optional: Chopped walnuts – Stir into the batter or sprinkle over the top of the apples for crunch.
How to Make Caramel Apple Upside-Down Cake
Start by preheating your oven to 350°F (preheated oven = key!). Then, combine butter and brown sugar in a small saucepan over medium heat until smooth and glossy. Stir in the spices and vanilla extract, then pour into a prepared pan lined with parchment paper if possible, (I forgot this step in the photos but it still turned out okay!) this helps ensure a clean flip.
Arrange your apple slices over the caramel mixture in an even layer, slightly overlapping if you’d like a pretty design. Let that sit while you prep the batter.
In a large bowl, combine flour, baking powder, spices, and salt. In a separate mixing bowl (or the same one after you’ve moved dry ingredients), whisk together the wet ingredients, softened butter, sugars, eggs, sour cream, milk, and vanilla.
Slowly mix the flour mixture into the wet using an electric mixer on low speed. Scrape down the sides of the bowl to make sure everything is incorporated. The cake batter will be thick and rich, just the way we want it.
Pour over the top of the apples, smoothing into an even layer. Bake for 40-45 minutes, until the center of the cake springs back and a toothpick comes out clean.
Cool on a wire rack for 15–20 minutes, then run a knife around the edges of the cake, place a serving plate over the top, and gently invert. I used a springform pan but it’s not necessary, however I do think it makes the flip easier.
The best part is flipping the pan to reveal that glossy top of the cake, with sticky apple juices and warm, tender slices. Slice and serve warm with vanilla ice cream.
Flavor Variations + Serving Tips
- Add walnuts or pecans to the bottom of the pan with the apples for crunch
- Stir in a splash of apple cider to the batter for extra apple-y flavor
- Sub sourdough discard for the sour cream for a tangy twist
- Serve with whipped cream, vanilla ice cream, or a drizzle of maple butter
- This cake pairs beautifully with coffee or a spiced chai—perfect for gatherings or slow weekends
Brown Butter Caramel Apple Upside Down Cake
Ingredients
For the Caramel Apple Topping:
- 6 tablespoons salted butter
- ½ cup packed dark brown sugar
- 1 tablespoon real maple syrup optional
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon pure vanilla extract
- 2 medium fresh apples like Honeycrisp, Granny Smith, or Pink Lady, peeled and thinly sliced
- 1 teaspoon lemon juice
- Optional: ¼ cup chopped walnuts
For the Cake Batter:
- 1½ cups all-purpose flour or high-protein flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup salted butter room temp
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs room temperature
- ⅓ cup sour cream or ⅓ cup sourdough discard
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- Combine butter and brown sugar in a small saucepan over medium heat. Stir until melted and bubbly. Remove from heat and stir in cinnamon, allspice, maple syrup (if using), and vanilla.
- Arrange apple slices over the bottom of the pan on top of the caramel mixture in an even layer. Sprinkle with walnuts if using.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large mixing bowl, whisk together browned butter, both sugars, eggs, sour cream, milk, and vanilla until smooth.
- Add the dry ingredients to the wet and mix with a spatula or on low speed using an electric mixer, scraping the sides of the bowl. Do not overmix.
- Pour the cake batter over the apples in the prepared pan and smooth into an even layer.
- Bake in the preheated oven for 40–45 minutes, or until the center of the cake tests done.
- Cool for 15–20 minutes on a wire rack. Run a knife around the edges of the cake, place a serving plate on top, and invert to release the caramelized apples on top.
- Let the cake cool slightly before slicing. Serve warm with vanilla ice cream.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days.
- To freeze, wrap slices in plastic wrap and foil. Freeze up to 2 months. Thaw at room temperature.
FAQ: Caramel Apple Upside-Down Cake
Can I make this in a square pan or pie dish?
Yes! A 9-inch round cake pan, square pan, or deep pie dish all work well. Just line the bottom with parchment paper and keep an eye on bake time.
What apples are best for upside-down cakes?
I love a mix of Honeycrisp, Granny Smith, and Pink Lady apples. They hold up well and add a sweet-tart balance. Avoid softer apples, they’ll break down too much.
How should I store leftovers?
Let the whole cake cool completely, then store slices in an airtight container with plastic wrap or beeswax wrap. Refrigerate for up to 3 days. Reheat gently before serving for best texture.
Can I freeze it?
You can freeze individual slices wrapped tightly in plastic and foil. I don’t recommend freezing the whole cake, as the top of the cake (those lovely caramelized apples) can get mushy.
Closing Thoughts from the Homestead
There’s a special kind of joy in flipping a cake out of the pan and watching the caramelized apples settle into place, golden and glistening, caramel running dow the sides. This cake reminds me that some of the best part of baking isn’t just the end result, it’s the process. The way it makes the house smell, the memories tied to each bite, and the simplicity of sharing something warm and made by hand.
If you bake this Caramel Apple Upside-Down Cake, I’d love for you to leave a comment below or tag me on Instagram. Nothing makes me happier than seeing these recipes become part of your kitchen too.
Looking for more cozy apple recipes? You’ll love:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
