It’s fall, which means APPLE SEASON! This Caramel Apple Upside Down Cake has everything you want in a fall desert. Crisp apples, cinnamon, sugar with a hint of lemon juice. This simple recipe combines flavour and texture and will elevate any holiday meal!
I went to the orchard the other day to pick as many honey crisps as the kids and I could carry. Caramel Apple Fritters will be next on the list as I plan on making good use of this haul! But, the first thing we did was make this Caramel apple upside down cake, with a buttery spiced cake and fresh caramelized apples it’s the perfect fall treat. Topped with a scoop of vanilla ice cream, or some whipped cream, and it’s a dessert everyone will love.
How to make it
Start by peeling, coring, and slicing the apples. Place them in a pan with butter, brown sugar, cinnamon, and salt over medium heat. Cook until apples are soft but not fully cooked. This helps them keep their shape and not turn to mush.
While the apples are getting carmalized line a 9” cake pan with parchment and very little grease. Once the apples are ready pour them into the bottom of the prepared pan, and use a spatula to make an even layer and set aside.
Preheat the oven. In a small bowl combine the flour, salt, baking powder, and cinnamon then set to the side. In a stand mixer add the eggs, sugar, and molasses and mix on high speed for two minutes.
Add the vanilla, and softened butter mixing on high speed to combine. Then add the sour cream, mixing again to incorporate.
Now add the dry ingredient, using a spatula, stir by hand to combine but not over mix the cake. Overmixing will affect the consistency and create a dense cake rather than light and fluffy.
Gently pour the cake batter on top and use and offset spatula to smooth into an even layer that reaches the edges of the pan.
Place the cake into the preheated oven and bake until golden brown or a tooth pick inserted comes out crumb free. Remove to a wire rack to cool.
To remove the cake run a sharp knife around the edge, to prevent sticking, then place a plate (or cake platter on top) and flip it over. The cake should release easily onto the plate showing a lovely layer of caramel apples on top.
Allow the cake to continue to cool. You want it to continue to set so when you slice the cake, it won’t fall apart! Serve on its own, with whipped topping or with a scoop of your favourite ice cream!
Best apples to use for baking:
While I used honey crisp for this recipe (because in my opinion they are the best), there are definitely other options.
- Red Delicious
- Granny Smith
- Golden Delicious
- Pink Lady
- 2lbs honey crisp apples, peeled, cored and sliced into 1/4″ thickness
- 1/4 butter
- 1 tsp. cinnamon
- 2/3 cups brown sugar
- 2 tsps. lemon juice
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 tsp. molasses
- 2 eggs
- 6 tbsp. butter softened
- 1/2 cup sour cream
- 1 tsp. vanilla
- Preheat oven to 350. Place the apple slice, brown sugar, cinnamon, lemon juice, and a pinch of salt into a pan. Place the pan over medium heat on the stove.
- Cook apples for about 5-7 minutes, until the liquid is coating the apples and they are fork tender.
- Prepare a 9″ cake pan by lining it with parchment paper and lighting greasing the sides of the pan.
- Once the apples are caramelized pour them into the prepared cake pan and smooth into an even layer. Set aside while making the cake.
- In a small bowl combine the flour, cinnamon, salt, and baking powder stirring to combine. Then set aside.
- In the bowl of the stand mixer add the eggs, granulated sugar, and molasses. Mix on high speed with whisk attachment for about 2 minutes.
- Now add the softened butter and vanilla mixing again on high speed to combine. Then add the sour cream and mix again.
- Now add all the dry ingredients and using a spatula, or wooden spoon, stir by hand to fully incorporate the dry into the wet ingredients.
- Pour the prepared cake batter on top of the caramelized apples in the prepared cake pan. Use an offset spatula to evenly spread the batter.
- Place in preheated oven and bake for 40-50 minutes, until golden brown. Remove from the oven and allow to cool for 20 minutes.
- Then use a sharp knife to run around the cake edge and place a plate, or cake stand on top of the cake pan. Invert the cake pan so the top of the cake is now the bottom. Let cool 20 more minutes before slicing and serving.