Name: Stovetop Apple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 apples, peeled, cored, and sliced; 3 tablespoons butter; 1/3 cup brown sugar; 1/2 teaspoon ground cinnamon; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons butter, softened; 1/4 cup sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1/3 cup plain yogurt or sour cream; 2 tablespoons milk

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A warm, spiced dessert that feels like a hug in cake form, this Stovetop Apple Upside Down Cake lets me enjoy all the coziness of baked goods without ever turning on the oven. With buttery caramelized apples, a tender vanilla-scented crumb, and just the right hint of cinnamon, this cake is proof that skillet desserts can be every bit as decadent as oven-baked treats.

Stovetop Apple Upside Down Cake

Ingredients

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

For the apple layer:

2 apples, peeled, cored, and sliced

3 tablespoons butter

⅓ cup brown sugar

½ teaspoon ground cinnamon

For the cake batter:

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons butter, softened

¼ cup sugar

1 large egg

½ teaspoon vanilla extract

⅓ cup plain yogurt or sour cream

2 tablespoons milk

Directions

In a nonstick 9-inch skillet, I melt the butter over medium heat, then stir in the brown sugar and cinnamon until it bubbles into a thick caramel.

I arrange the apple slices in a single layer over the caramel and let them cook for about 5 minutes to soften.

Meanwhile, I whisk together the flour, baking powder, baking soda, and salt in one bowl.

In another bowl, I cream the softened butter and sugar until fluffy, then mix in the egg and vanilla.

I stir in the yogurt and milk, then gently fold in the dry ingredients just until combined—no overmixing here.

I carefully spread the batter over the apples in the skillet and smooth the top with a spatula.

With the lid on, I let the cake cook over low heat for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

After turning off the heat, I leave it covered for 5 more minutes to rest.

I run a knife around the edges, invert the cake onto a serving plate, and serve it warm.

Optional: I sometimes add a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent finish.

Servings and timing

This recipe serves 6 and takes about 45 minutes total — that’s 15 minutes of prep and 30 minutes of cooking time. Each serving is around 220 kcal.

Variations

Pear Twist: I swap the apples for ripe pears when I want a more delicate, floral flavor.

Spiced Up: I occasionally add a pinch of nutmeg or cloves for a deeper spice profile.

Nutty Addition: Chopped pecans or walnuts sprinkled over the apples give the cake a lovely crunch.

Gluten-Free: I use a 1:1 gluten-free flour blend with great results.

Lighter Option: For a lighter cake, I replace the butter in the batter with applesauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm individual slices in the microwave for 15–20 seconds or pop them in a covered skillet over low heat until warmed through. The cake also tastes great at room temperature.

FAQs

How do I know when the cake is done cooking on the stovetop?

I insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I use a different pan if I don’t have a 9-inch nonstick skillet?

Yes, I’ve made this in a well-greased cast iron skillet or heavy-bottomed sauté pan. A tight-fitting lid is the key.

What kind of apples work best for this recipe?

I like to use firm, sweet-tart varieties like Honeycrisp, Braeburn, or Fuji. They hold their shape and add great flavor.

Can I make this cake ahead of time?

Yes. I often prepare it a few hours in advance and gently reheat it before serving. It’s just as delicious the next day.

Is it possible to make this dairy-free?

Absolutely. I substitute dairy-free butter, plant-based yogurt or sour cream, and almond or oat milk to make it dairy-free.

Conclusion

This Stovetop Apple Upside Down Cake has become one of my favorite cozy desserts, especially when I want something homemade and heartwarming without firing up the oven. It’s simple, satisfying, and beautifully showcases the flavors of caramelized apples and vanilla cake. Whether I’m baking for myself or serving guests, this recipe always hits the sweet spot.

📖 Recipe:

Stovetop Apple Upside Down Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A cozy, spiced dessert made entirely on the stovetop, featuring caramelized apples and a soft vanilla cake. Perfect for when you want a homemade treat without using the oven.

Instructions

Melt 3 tablespoons of butter in a nonstick 9-inch skillet over medium heat. Stir in the brown sugar and cinnamon until it bubbles and forms a caramel.
Arrange the sliced apples over the caramel in a single layer and cook for about 5 minutes to soften.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and mix well.
Stir in the yogurt and milk, then gently fold in the dry ingredients just until combined.
Carefully spread the batter over the apple layer in the skillet and smooth the top.
Cover the skillet with a lid and cook over low heat for 25–30 minutes, until a toothpick inserted into the center comes out clean.
Turn off the heat and let the cake rest, covered, for 5 minutes.
Run a knife around the edges, invert the cake onto a serving plate, and serve warm.