Fall Upside Down Apple Cake Recipe

This fall upside-down apple cake has been in my family for decades, and it might just be the first cake I ever baked. I copied the recipe from my mother, who used to caramelize the apples in the microwave, but I made it my own using a regular oven, and it works great, too.

This apple cake is simple, satisfying, and always a hit. The batter is quick to mix, the apples caramelize beautifully, and the result is a tender, flavorful cake that’s perfect for dessert, afternoon tea, or even Thanksgiving — in fact, it’s one of my favorites in my Thanksgiving cakes roundup!

How I Make It

When I make this cake, I start by preparing the apple topping because it sets the tone for the whole dessert. First, I peel and thinly slice the apples and, immediately after, I melt the butter in a pan and add the brown sugar, letting it bubble into a smooth caramel.

I arrange the thinly sliced apples on top and sprinkle them with cinnamon, just enough to give that warm, inviting aroma. I set them aside and move on to the rest of the ingredients.

Next, I mix the cake batter. I combine the flour (sieved), baking powder, salt, and sugar in one bowl. In another bowl, I add the milk, oil, and vanilla extract, and incorporate the sugar and one egg. Then I gently fold the wet ingredients into the dry. It comes together quickly, and I try not to overmix so the cake stays tender.

Once the batter is ready, I pour it over the apples in the pan, smoothing it carefully so every slice of apple gets some cake. Then into the oven it goes.

While it bakes, the caramel melts into the apples, creating a golden, glossy topping.

After letting it cool briefly, I carefully flip the pan onto a serving plate, and there it is — a stunning apple-topped cake that tastes just like fall.

Creative Twists & Tips for a Cozy Fall Upside-Down Apple Cake

Want to give your Fall Apple Upside-Down Cake a little extra magic? Here are some of my favorite tips

• Warm spices
  Add a pinch of nutmeg or allspice to the apples for a deeper autumnal aroma. These spices pair beautifully with the cinnamon and caramelized apples.

• Nutty crunch:
  Sprinkle chopped walnuts or pecans over the apples before baking. They toast in the oven, adding a delightful crunch that contrasts with the tender cake. You can also add a few raisins for extra flavor.

• Lighter version
  Swap half of the vegetable oil with Greek yogurt. The cake stays moist and tender, but a bit lighter

• Apple selection
  While Granny Smith and Honeycrisp apples are classics, I love using local apples from Lasithi Plateau, East Crete— sweet and aromatic, they are a true treat for baking.

• Serving suggestions
  Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The mix of warm cake and cold cream is pure comfort.

A Slice of Home… in Every Country

This cake isn’t just a recipe; it’s a journey through some of my favorite memories. Growing up in Buenos Aires, with a dad who often traveled to the Río Negro Valley, it wasn’t unusual to wake up to the incredible aroma of apples in the kitchen — a sign that he had returned with a special gift.

Later, during my time living in Italy, I discovered the apples of Sud Tirol, crisp and fragrant, which left a lasting impression on my love for apple desserts.

Eventually, moving to Crete brought me to visit the Lasithi Plateau in East Crete, where I was lucky to taste—right off the tree—some of the most flavorful local apples.

These apples, with their perfect balance of sweetness and tartness and nurtured by the region’s unique climate, are ideal for baking.

So no matter where I am, whenever I bake this upside-down apple cake, dozens of memories come to my mind. And every time, each bite is a comforting reminder of family, travels, and the simple joys of homegrown fruit.

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Upside Down Apple Cake Recipe