A simple Upside-Down Apple Cake topped with caramel.

Upside-Down Apple Cake

There’s something timeless about an upside-down apple cake. It’s the kind of bake that feels both rustic and elegant: soft sponge, glossy apples, and just enough sweetness to make it comforting without being heavy. This version keeps the ingredient list short and the method straightforward, making it perfect for a spontaneous bake when apples are sitting on the counter waiting to be used.

60 min

Easy

4-6

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Recipe Ingredients

Ingredients for the Sponge

3–4 apples, peeled, cored, and sliced
2 eggs, at room temperature
160 grams caster sugar
60 grams unsalted butter, melted and slightly cooled
90 grams plain flour
1 teaspoon baking powder
Pinch of salt
Optional: ½ teaspoon ground cinnamon or 1 teaspoon vanilla extract

Ingredients for the Caramel Base

60 grams caster sugar
30 grams unsalted butter

Methods

1. Preheat the Oven

Preheat the oven to 170°C (340°F), grease the bottom of an 20 cm (8″) diameter baking tin, and line it with parchment paper. I never grease the sides of the tin when making a sponge cake; the batter rises higher if the sides are not greased.

2. Prepare the Apples

Peel the apples, remove the seeds and cut them into even slices. Set them aside.

3. Make the Caramel Base

For the caramel base, melt 60 grams of caster sugar in a saucepan until golden. Stir in 30 grams of unsalted butter and pour immediately into the prepared tin. Arrange the apple slices over the caramel.

4. Prepare the Batter

Beat 2 eggs together with 160 grams of caster sugar with the help of an electric mixer until they become foamy and the sugar has melted. It may take around 5-10 minutes. Take your time with this step; the more air you incorporate into the batter here, the lighter the cake will be afterwards.

Once the mixture is pale and slightly thickened, slowly whisk in 60 grams of melted butter.

Then sift 90 grams of plain flour, 1 teaspoon of baking powder, and a pinch of salt into the mixture. Fold gently using a spatula. Add cinnamon or vanilla if using.

Pour the batter over the apples and smooth the surface.

5. Bake

Bake the upside-down apple cake for 30–35 minutes, or until lightly golden and a toothpick inserted comes out clean.

6. Serve

Once baked, allow the cake to rest for 10 minutes, then carefully invert onto a serving plate while still warm.

Tips for Best Upside-Down Apple Cake

Use firm apples so they hold their shape during baking.
Don’t skip the short resting time before inverting: this helps the caramel settle.
If your apples are very juicy, pat them dry slightly before arranging.
For clean slices, allow the cake to cool to just warm, not hot.

Variations to Try

Cinnamon Walnut: Sprinkle chopped walnuts over the apples before adding the batter.
Lemon Apple: Add zest of ½ lemon to the batter for a fresh note.
Honey Butter Base: Replace part of the caramel sugar with 1–2 tablespoons of honey.
Spiced Autumn Version: Add cinnamon, nutmeg and a pinch of cardamom.
Almond Touch: Replace 20 grams of plain flour with finely ground almonds.

Serving Ideas

Serve the Upside-Down Apple Cake slightly warm with:

whipped cream
vanilla yogurt
a scoop of vanilla ice cream
or simply dusted with a little powdered sugar

Final Thoughts

This Upside-Down Apple Cake keeps well for one day at room temperature and becomes even more tender as the apple juices settle into the sponge.

Simple ingredients, minimal effort, and a beautiful result — sometimes the easiest cakes are the most satisfying.

My most popular alternative

Amazing Orange Chocolate Loaf Cake

Homemade Apple Sauce

Apple Cinnamon Rolls

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