Description

This cozy upside-down cake features caramelized cinnamon apples nestled into a buttery brown sugar glaze, with a warmly spiced vanilla cake base—perfectly moist, tender, and full of fall flavor in every bite.

Ingredients

Units Scale

For the topping:
1/4 cup unsalted butter
1/2 cup brown sugar, packed
2–3 apples, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
For the cake batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt 1/4 cup butter in a small saucepan. Stir in brown sugar and cinnamon until dissolved. Pour into the bottom of the cake pan and arrange apple slices on top in a circular pattern.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream softened butter with granulated and brown sugars until fluffy. Add eggs and vanilla; mix well.
Mix in sour cream, then alternate adding dry ingredients and milk until smooth.
Pour batter gently over apples in the pan and spread evenly.
Bake for 35–40 minutes or until a toothpick comes out clean.
Let cool for 10 minutes, then invert onto a serving plate.
Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Use tart apples like Granny Smith for contrast against the sweet caramel topping.
Let the cake rest slightly before flipping to avoid breaking the top.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg