Brown Butter Caramel Apple Upside Down Cake
A tender, warmly spiced cake baked beneath a layer of soft apples and rich brown butter caramel, then flipped to reveal its golden, sticky top. This upside-down cake is simple and comforting, the kind of dessert that feels right at home on a fall afternoon—served warm with a spoonful of whipped cream or melting scoop of vanilla ice cream.
Servings: 10 slices - 1 slice per serving
Calories: 361kcal
Cost: 10
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.
Notes
1. Room-temperature ingredients matter:
Cold eggs or milk can cause the butter to firm up again and create a lumpy batter. Let your ingredients sit out for about 30 minutes before mixing for a smooth, even texture. 2. Layer your apples with purpose:
If you want a picture-perfect top once flipped, take a moment to arrange the apple slices in a circular or fan pattern. It’s worth the extra two minutes and makes the cake look special without any extra effort. 3. Don’t rush the flip:
Let the cake rest at least 15–20 minutes before turning it out of the pan. Flipping too soon can cause the caramel to run off or the apples to slide. Waiting lets everything set just enough to hold together beautifully. 4. Know your caramel cues:
When melting the butter and brown sugar, stir only until smooth and glossy—if it bubbles too long, it can turn grainy. A quick melt and pour is the secret to that silky finish. 5. Keep moisture in balance:
If your apples are extra juicy, pat them dry before layering. Too much moisture can thin the caramel or make the cake soggy at the bottom. 6. A sprinkle of salt goes a long way:
A light pinch of flaky salt on the finished cake balances the sweetness and brings out the brown butter and spice notes. It’s a small touch that makes a big difference. 7. Make it ahead-friendly:
Bake the cake the day before serving, let it cool completely, and rewarm slices just before serving. The flavors deepen overnight and the caramel gets even richer. 8. Quick fix for sticking:
If the cake doesn’t release easily, set the bottom of the pan over a warm towel for 20–30 seconds to loosen the caramel. Then flip again—it’ll slide right out. 9. Perfect pairing:
A drizzle of warm maple butter or a scoop of cinnamon ice cream complements the caramel flavor beautifully and makes each bite feel indulgent.
Cold eggs or milk can cause the butter to firm up again and create a lumpy batter. Let your ingredients sit out for about 30 minutes before mixing for a smooth, even texture. 2. Layer your apples with purpose:
If you want a picture-perfect top once flipped, take a moment to arrange the apple slices in a circular or fan pattern. It’s worth the extra two minutes and makes the cake look special without any extra effort. 3. Don’t rush the flip:
Let the cake rest at least 15–20 minutes before turning it out of the pan. Flipping too soon can cause the caramel to run off or the apples to slide. Waiting lets everything set just enough to hold together beautifully. 4. Know your caramel cues:
When melting the butter and brown sugar, stir only until smooth and glossy—if it bubbles too long, it can turn grainy. A quick melt and pour is the secret to that silky finish. 5. Keep moisture in balance:
If your apples are extra juicy, pat them dry before layering. Too much moisture can thin the caramel or make the cake soggy at the bottom. 6. A sprinkle of salt goes a long way:
A light pinch of flaky salt on the finished cake balances the sweetness and brings out the brown butter and spice notes. It’s a small touch that makes a big difference. 7. Make it ahead-friendly:
Bake the cake the day before serving, let it cool completely, and rewarm slices just before serving. The flavors deepen overnight and the caramel gets even richer. 8. Quick fix for sticking:
If the cake doesn’t release easily, set the bottom of the pan over a warm towel for 20–30 seconds to loosen the caramel. Then flip again—it’ll slide right out. 9. Perfect pairing:
A drizzle of warm maple butter or a scoop of cinnamon ice cream complements the caramel flavor beautifully and makes each bite feel indulgent.
Nutrition
Calories: 361kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 281mg | Potassium: 73mg | Fiber: 1g | Sugar: 31g | Vitamin A: 553IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 1mg
