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Apple Upside-Down Cake on a white platter.
Jana Rae

Apple Upside-Down Cake

Moist Apple Upside-Down Cake with caramelized apples and buttery vanilla sponge. A farmhouse classic perfect for fall or cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Apple Topping:
  • ¼ cup unsalted butter
  • ½ cup brown sugar packed
  • 3 –4 medium apples peeled, cored, thinly sliced
For the Cake Batter:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup milk

Method
 

Prepare the Pan
  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt ¼ cup butter and brown sugar in the pan until combined. Spread evenly.
  3. Arrange apple slices neatly over the mixture in a circular pattern.
Make the Cake Batter
  1. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  2. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
  3. Stir in sour cream. Alternate adding flour mixture and milk until smooth.
Assemble & Bake
  1. Pour batter over apples, smoothing the top.
  2. Bake 38–42 minutes, until toothpick comes out clean.
  3. Cool 5–10 minutes, then invert onto a plate. Serve warm with whipped cream or ice cream.

Notes

Recipe Notes

  • Don’t let the cake sit too long in the pan before flipping, or the caramel may stick.
  • Granny Smith, Honeycrisp, or Fuji apples hold up beautifully.
  • Store leftovers covered at room temp up to 2 days, or refrigerate up to 5 days.