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+ servings

Sticky Caramel Apple Upside-Down Cake

This pretty fall upside-down cake is super-moist inside and has a lovely sticky caramel-apple topping on the outside---It's so easy and makes an impressive fall-time dessert with ice cream!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8 servings


  • 1/2 cup butter
  • 1/2 cup coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large baking apples peeled, quartered and very thinly sliced
  • CAKE:
  • 1/2 cup butter softened
  • 1/2 cup coconut sugar or brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1-1/2 cups white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder


  • Preheat oven to 325F. Lightly grease a 9-in cake pan. Set aside.
  • Make the topping: In a small saucepan over medium-high heat, melt butter. Whisk in sugar, cinnamon, salt, and vanilla. Bring to a boil, whisking constantly until caramel is slightly thickened. Pour caramel into the bottom of prepared pan and top with sliced apples.
  • Prepare the cake batter: In a medium bowl, whisk butter, sugar, eggs, and milk until smooth. In a separate bowl, combine flour, cinnamon, and baking powder. Combine dry ingredients with liquid, gently stirring until smooth. Evenly spread batter over apples.
  • Bake cake at 325F 30-35 minutes or until a toothpick tests done. Cool cake in pan on a wire cooling rack 10 minutes, then invert onto a serving plate. Serve warm with ice cream if desired.


Store cake in refrigerator up to 2 days.