Ingredients

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)*

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature*

Instructions

Step 1: Preheat the oven to 350°F (177°C).

Step 2: Prepare the topping by combining the butter and brown sugar in a small saucepan over medium heat. Whisk occasionally until the butter melts, then cook, whisking constantly, for 1 minute as the mixture thickens.

Step 3: Remove from heat and whisk in the cinnamon and vanilla extract. Pour the mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping slightly as needed. Place the pan in the refrigerator for a few minutes to set the topping.

Step 4: Make the cake batter by whisking together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl. Set aside.

Step 5: Using a mixer with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat until fully combined and fluffy, about 1 minute. Scrape down the sides and bottom as needed.

Step 6: Beat in the eggs and vanilla extract on high speed until combined. Scrape the bowl again.

Step 7: Gradually add the dry ingredients to the wet ingredients. With the mixer on low speed, slowly pour in the milk and beat just until combined. Avoid over-mixing. Whisk by hand if needed to eliminate lumps. The batter will be slightly thick.

Step 8: Remove the topping pan from the refrigerator and pour the cake batter evenly over the apples and caramel.

Step 9: Bake for 40–46 minutes. Halfway through baking, tent foil over the cake to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 10: Cool the cake on a wire rack for 15 minutes before inverting it onto a serving plate. Allow the cake to cool completely at room temperature before slicing for best results. Avoid refrigerating the cake to speed cooling, as this may affect texture.

Tips & Variations

Use tart apples like Granny Smith for a balance of sweetness and tang.

Arrange apple slices carefully to create a pretty pattern that shows when the cake is inverted.

If you prefer, sprinkle chopped nuts like walnuts or pecans over the topping for extra crunch.

Make sure all ingredients are at room temperature for a smoother batter.

For a dairy-free version, substitute butter with a plant-based alternative and use almond or oat milk instead of whole milk.

Storage

Store leftover slices in an airtight container in the refrigerator for up to 3 days. To keep longer, freeze individual slices for up to 3 months and thaw at room temperature. Avoid freezing the whole cake to preserve the apple topping’s arrangement. Reheat slices gently in the microwave or oven before serving if desired.

FAQs

Can I use other types of apples for this cake?

Yes, you can use any firm apple variety you like. Tart apples like Granny Smith provide a nice contrast to the sweet caramel, while sweeter apples like Fuji or Honeycrisp add a milder flavor.

Do I have to refrigerate the cake after baking?

You don’t need to refrigerate the cake immediately after baking. It’s best to cool it completely at room temperature before storing. Refrigerate leftover slices to keep them fresh for a few days.