Caramel Apple Upsidedown Cake

Recipe Rating:
 3 Ratings
Cooking Method: Bake


4 golden delicous apples, pealed and sliced (3 if very large)
1 1/2 c sugar
2 1/2 Tbsp light corn syrup
1/2 c milk or heavy cream
2 Tbsp butter
1 stick butter
1 1/2 c sugar
3 eggs
1/2 c vanilla yogurt
1/3 c orange juice
1 Tbsp vanilla
3 c flour (i use a mix of white and whole wheat)
2 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp salt
1 golden delicious apple, peeled and chopped

The Cook

Kimberly Dillow Recipe
Full Flavored
Jersey City, NJ (pop. 247,597)
Member Since Sep 2010
Kimberly's notes for this recipe:
I LOVE Caramel apples and wanted to do something fun, pretty and interesting. ENJOY
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Kitchen Crew
I just loved this cake. It turned out to be so moist. And the flavors, well they just melded so well together. A perfect cake for fall. And, caramel? Well that doesn't hurt the recipe either!


Butter a standard sized fluted tube pan.
For caramel, in a saucepan on medium heat, heat sugar and corn syrup, stirring occasionally until it reaches an amber caramel color(10 minutes). Reduce heat to medium and add the 2 Tbsp butter and milk - this will splatter, BE CAREFUL. Stir until combined. Pour caramel about 1/2-3/4 inch deep in the tube pan. Reserve any other caramel for topping the cake. Let set for about 15 minutes.
Place sliced apples in a decorative pattern in the caramel at the bottom of the pan. Make sure to fill all cracks.
FOR CAKE: Preheat oven to 350 degrees. In mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time until evenly combined. Meanwhile, combine flour, cinnamon, nutmeg, salt, powder, and soda and whisk in one bowl. Mix the yogurt, vanilla, and orange juice in another bowl.
Alternately add yogurt mixture and flour mixture in two batches to the butter, sugar, and eggs, finishing with the flour mixture.
Fold in chopped apples by hand. Spread the cake mixture in the pan over the apples and caramel. Bake at 350 degrees 45 minutes to one hour.
Cool completely. To unmold: set cake in bottom of a skillet with simmering water 3-5 minutes to soften caramel. Invert onto plate. Slice and serve with vanilla ice cream and remaining caramel sauce.

1-5 of 17 comments

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user Wendy Rusch snooksk9 - Sep 27, 2010
wow...this cake sounds divine! Can't hardly wait to try it...thank you for sharing!
user Jan Mullikin jmulliki - Sep 27, 2010
Can't wait to see a picture! I love caramel apples so this cake will be a hit with me!
user Robin DuPree robdupree - Sep 28, 2010
Sounds incredibly delicious...
user Lynn Ryan iowadaughter - Nov 22, 2010
i have a quick question please......In your recipe for the carmel apples , ( first part of the recipe) the sugar just regular sugar or brown sugar?
user Kimberly Dillow dillowk - Nov 29, 2010
I just use regular sugar, but i have tried it using brown sugar and a touch of butter and it is actually really makes for a richer caramel taste.

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