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Caramel Apple Upside-Down Cake

A soft Caramel Apple Upside-Down Cake with glossy apple slices on top and grated apple throughout the sponge. Moist, buttery, and perfect for autumn baking.

This Caramel Apple Upside-Down Cake is soft, buttery, and full of apple flavour. Thin slices of tart apple bake into a rich brown sugar caramel topping, while grated apple is folded through the cake batter to keep the inside moist and tender.

The cake looks impressive when turned out, but it is simple to make with everyday ingredients. The caramelised apple topping gives it a beautiful finish without the need for icing, making it perfect for autumn baking, afternoon coffee, or an easy family dessert.

Servings: 8 - Prep: 25 min - Cook: 35-40 min - Total: About 1 hour 5 minutes

Ingredients

Apple Topping

  • 80 g light soft brown sugar (about ⅓ cup + 1 tbsp)

  • 50 g unsalted butter (3½ tbsp)

  • 2 apples, thinly sliced, such as Granny Smith or another firm baking apple

Cake

  • 110 g unsalted butter, softened (about ½ cup)

  • 150 g light soft brown sugar (about ¾ cup, packed)

  • 2 large eggs

  • 200 g plain flour (1⅔ cups all-purpose flour)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp mixed spice or ground cinnamon

  • 2 eating apples, such as Golden Delicious, peeled and grated

Instructions

1. Prepare the Tin

Preheat the oven to 180°C / 350°F. Grease a 20 cm (8-inch) square cake tin generously with butter.

2. Make the Caramel Topping

Place the butter and light soft brown sugar for the topping in a small saucepan. Heat gently, stirring until the butter has melted and the sugar mixture looks smooth. Pour the mixture into the prepared cake tin and spread it evenly across the bottom.

3. Prepare the Sliced Apples

Peel and core the baking apples, then cut them into thin, even slices. Arrange the slices neatly over the brown sugar mixture. Slightly overlapping the apples creates a more attractive pattern once the cake is turned out. Set the tin aside while you prepare the batter.

4. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and mixed spice or cinnamon. Set aside.

5. Prepare the Eggs

Crack the eggs into a separate bowl and beat lightly with a fork. Adding them gradually later will help the butter mixture stay smooth.

6. Cream the Butter and Sugar

Place the softened butter and light soft brown sugar in a large mixing bowl. Beat for 2-3 minutes, until lighter in colour and fluffy. Scrape down the sides of the bowl as needed.

7. Add the Eggs

Add the beaten eggs in three additions, mixing well after each one. If the mixture starts to look curdled or separated, add 1 tablespoon of the flour mixture and continue mixing gently.

8. Add the Dry Ingredients

Fold in the dry ingredients in two additions. Mix only until no dry flour remains. Avoid overmixing, as this can make the cake dense.

9. Add the Grated Apples

Peel and grate the eating apples. Gently fold them into the cake batter until evenly distributed.

The grated apples add moisture and apple flavour throughout the sponge.

10. Fill the Tin

Spoon the batter carefully over the arranged apple slices. Spread it gently into an even layer, taking care not to disturb the apple pattern underneath.

11. Bake

Bake for 35-40 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the cake with foil during the final few minutes.

12. Cool Briefly

Remove the cake from the oven and leave it in the tin for 10 minutes. Do not leave it much longer before turning it out, as the caramel can begin to set and make the cake harder to release.

13. Turn Out the Cake

Run a thin knife carefully around the edges of the cake. Place a large serving plate or board over the top of the tin.

Holding the plate and tin firmly together, carefully turn them over in one smooth movement. Slowly lift away the tin to reveal the caramelised apple topping.

14. Serve

Leave the cake to cool for a few minutes before slicing. It is especially delicious served slightly warm, when the caramel topping is still soft and glossy. Serve on its own or with vanilla ice cream, whipped cream, crème fraîche, or a spoonful of Greek yoghurt.

Tips and Tricks

✅ Use a firm, slightly tart apple such as Granny Smith for the topping so the slices keep their shape during baking.

✅ Use a naturally sweeter eating apple such as Golden Delicious inside the cake for extra moisture and flavour.

✅ Slice the topping apples evenly so they cook at the same rate.

✅ Arrange the apple slices carefully before adding the batter, as this becomes the visible top of the finished cake.

✅ Make sure the butter for the cake batter is properly softened before creaming it with the sugar.

✅ Add the eggs gradually to reduce the chance of the mixture curdling.

✅ If the butter mixture does begin to split, add a spoonful of the measured flour and mix briefly.

✅ Fold in the flour gently and stop as soon as everything is combined to keep the cake soft.

✅ Grate the apples just before adding them to the batter so they do not oxidise too much.

✅ Turn the cake out after about 10 minutes of cooling. If you wait until it is completely cold, the caramel may stick to the tin.

✅ For an extra glossy finish, lightly brush the apple topping with a little warmed apricot jam after the cake has cooled slightly.

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