Apple Upside Down Cake

Apple upside down cake is a wonderfully simple, one-bowl dessert that’s perfect for fall. It pairs sweet, buttery brown sugar apples with a soft, tender butter cake. This recipe swaps out the usual pineapple for fresh apples, coming together quickly and easily—ideal for busy weeknights, cozy holidays, or even a special weekend breakfast treat.

This apple upside down cake is all about easy comfort and big flavor. It’s a one-bowl wonder that melts sticky, caramelized brown-sugar apples beneath a soft, buttery cake. The fun part? After baking, you flip it to reveal beautiful, glossy apple slices that look way fancier than the effort they take.

You’ll love how simple this recipe is—it uses common pantry staples and any baking apple you have on hand. It’s quick to pull together, making it perfect for a weeknight dessert or a fun addition to holiday gatherings. Best of all, it makes about 8 servings, so there’s plenty to go around.

• Quick hands-on time and simple assembly—no fancy steps or tools needed.
• From start to finish takes less than an hour, including about 30 to 35 minutes of baking.
• Uses easy-to-find ingredients like butter, brown sugar, flour, milk, an egg, and apples—no need to peel unless you want to.
• Keeps well at room temperature in an airtight container for up to 3 days, so you can make it ahead.

Why You’ll Love This Cake

• Simple and fast: everything comes together in one bowl with easy steps, ready under an hour (about 47 minutes total). If you want another quick apple bake, try our Easy Cinnamon Apple Cake.
• Classic upside-down magic: buttery brown sugar apples caramelize and shine when you flip the cake out of the pan.
• Flexible ingredients: uses basic items from the pantry and any baking apple you prefer (Honeycrisp, Granny Smith, Pink Lady all work beautifully).
• Perfect for sharing: serves about 8 and stays moist for several days.

Topping and Cake Ingredients

• ¼ cup unsalted butter
• ½ cup light brown sugar
• 3 Honeycrisp apples, sliced into half circles about ¼-inch thick (no need to peel unless you want a smoother finish)
• 1 ¼ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large egg

How to Make the Cake

1. Preheat the oven to 350°F (175°C).
2. Place 1/4 cup unsalted butter in a 9-inch round cake pan or springform pan and heat in the oven until the butter melts completely.
3. Sprinkle 1/2 cup light brown sugar evenly over the melted butter in the pan.
4. Slice 3 apples into 1/4-inch-thick half-moon slices (peeling optional) and arrange them in overlapping concentric circles over the brown sugar, filling the pan; set aside.
5. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

6. Add 3/4 cup milk, 1/4 cup melted butter, 1 teaspoon vanilla extract, and 1 large egg to the dry ingredients and whisk lightly until just combined (do not overmix).

   

7. Pour the batter evenly over the arranged apple slices, spreading gently from edge to edge.
8. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9. Run a knife around the edges to loosen the cake, let it cool to room temperature, then flip onto a serving plate to reveal the apple topping.

Pro Tips for a Perfect Finish

• Slicing apples about ¼-inch thick helps them soften during baking but keeps their shape; for a quick visual on even cuts, see the step-by-step slicing in Air Fryer Cinnamon Apple Rings. No peeling needed unless you prefer a smoother look or softer texture.
• Melting the butter right in the pan while the oven heats ensures the brown sugar caramelizes evenly when sprinkled on top.
• Arrange your apple slices in neat overlapping concentric circles for a pretty, eye-catching presentation after flipping.
• Mix your dry ingredients first, then add wet ingredients, whisking just until combined. Overmixing can make the cake tough or dense.
• Measure your flour carefully—for best results, weigh it. Otherwise, lightly spoon it into the cup and level it off to avoid a dense or dry cake.
• Bake until a toothpick comes out clean but don’t overbake. This keeps the cake moist and tender.
• Cool the cake completely and loosen the edges before flipping. This prevents it from sticking or falling apart when you turn it out.
• Use whole milk for the richest, moistest cake, but plant-based milk like almond milk also works well.

Ingredient Swaps and Flavor Twists

• Butter: You can swap unsalted butter for salted and just skip the added salt in the recipe to keep things balanced.
• Brown sugar: Dark brown sugar works beautifully here for a deeper caramel flavor if that’s your preference.
• Apples: Any baking apple is great. Granny Smith gives a nice tart contrast, while Pink Lady or Honeycrisp offer a sweeter finish. For more guidance on choosing apples that hold their shape in baking, see our classic pie recipe.
• Flour: For the best texture, weigh your flour (switch to metric above). If you don’t have a scale, sift or stir the flour, then spoon lightly into your measuring cup and level off—avoid packing it down.
• Cinnamon: You can swap in apple pie spice for a more complex warmth in the cake.
• Milk: Whole milk will make the cake extra tender and rich, but skim milk or plant milks like almond or oat milk will also give good results.

Storing and Make-Ahead Tips

Got leftovers? No worries! Store your apple upside down cake in an airtight container at room temperature. It’ll stay fresh and delicious for up to 3 days, making it a great make-ahead treat. Planning a fall dessert spread? Consider adding Apple Cider Cookies—they’re easy to batch-bake and keep well, too.

Common Questions, Answered

• Can I use a different type of apple? Absolutely! You can use any baking apple you like. Granny Smith adds tartness, while Pink Lady and Honeycrisp offer sweeter, fruitier flavors.
• Do I need to peel the apples? Not at all. Leaving the skins on adds a lovely texture and saves prep time. But if you want a silky smooth topping, peeling is fine too.
• Can I use salted butter or dark brown sugar? Yes! If using salted butter, just skip adding salt to the batter. Dark brown sugar works well for a richer caramel flavor in the topping.
• Can I make this in a springform pan? Yes, a springform pan is perfect for this recipe. Just follow the same steps, then let the cake cool before unmolding carefully.
• How should I store leftovers? Keep your apple upside down cake in an airtight container at room temperature for up to 3 days for best freshness.
• Can I make this gluten-free? You can try a 1:1 gluten-free flour blend, but expect some changes in texture and rise compared to all-purpose flour. If you prefer a naturally gluten-free dessert, try these Easy Jello Meringue Cookies.
• Can I double the recipe? Sure thing! Use a larger pan and bake longer, checking doneness with a toothpick to avoid under- or over-baking.