Name: Classic Apple Upside‑Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced; ½ cup unsalted butter, divided; 1 cup packed brown sugar; 1 tsp ground cinnamon; 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup milk

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I love this Classic Apple Upside‑Down Cake because it brings together tender, caramelized apples and a soft vanilla-spiced cake in one comforting dessert. When I flip it out of the pan, the glossy apple topping always feels a little magical and very nostalgic.

Classic Apple Upside‑Down Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into thin wedges

½ cup unsalted butter, divided

1 cup packed brown sugar

1 teaspoon ground cinnamon

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9-inch round cake pan.

In a medium saucepan, I melt half of the butter over medium heat, then stir in the brown sugar and cinnamon until the mixture looks smooth and bubbly. I pour this caramel straight into the bottom of the prepared pan.

I arrange the apple slices over the caramel in a pattern I like, knowing they’ll become the top of the cake later.

In one bowl, I whisk together the flour, baking powder, baking soda, and salt. In another bowl, I cream the granulated sugar with the remaining butter until light, then add the eggs one at a time and stir in the vanilla.

I add the dry ingredients to the wet mixture, alternating with the milk, and mix just until everything comes together. I pour the batter gently over the apples.

I bake the cake for about 40 minutes, until a toothpick inserted in the center comes out clean. After cooling it in the pan for about 10 minutes, I carefully invert it onto a plate so the apples are beautifully on top.

Servings and timing

I usually allow about 20 minutes for prep and 40 minutes for baking, which brings the total time to around 1 hour. This cake comfortably serves 8 people, with each serving coming in at roughly 250 kcal.

Variations

I sometimes add a pinch of nutmeg or extra cinnamon to the cake batter for warmer spice notes. When I want more texture, I sprinkle chopped walnuts or pecans over the caramel before adding the apples. Pears also work nicely when I want a slightly different fruit flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When I want to reheat a slice, I warm it gently in the microwave for about 20–30 seconds so the caramel softens again without drying out the cake.

FAQs

Can I make this cake ahead of time?

I often bake it a day in advance and keep it chilled. I find it tastes even better once the flavors have had time to settle.

What apples work best for this recipe?

I like using Granny Smith for their tartness, but Honeycrisp also works well when I want a slightly sweeter topping.

Can I use a different pan size?

I prefer a 9-inch round pan, but I’ve used an 8-inch pan with slightly thicker layers and a few extra minutes of baking.

How do I prevent the apples from sticking?

I make sure the caramel fully coats the bottom of the pan and invert the cake while it’s still warm, which helps everything release smoothly.

Can I freeze this cake?

I don’t usually freeze it, but when I do, I wrap individual slices tightly and freeze for up to one month, then thaw in the refrigerator.

Conclusion

This Classic Apple Upside‑Down Cake is one of those recipes I return to again and again. I love how simple ingredients transform into a dessert that feels special, comforting, and timeless, making it perfect for sharing any time of year.

📖 Recipe:

Classic Apple Upside‑Down Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

A comforting classic dessert made with caramelized apples baked beneath a moist, vanilla-spiced cake and inverted for a beautiful, nostalgic presentation.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Melt half of the butter in a saucepan over medium heat. Stir in the brown sugar and cinnamon until smooth and bubbly, then pour into the prepared pan.
Arrange the apple slices evenly over the caramel mixture in a decorative pattern.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream the remaining butter with granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, mixing gently until just combined.
Pour the batter over the apples and spread evenly.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then carefully invert onto a serving plate.