Caramel Apple Upside-Down Cake.

The beauty queen of autumn desserts. This caramel apple upside-down cake is full of flavor!

Caramel Apple Upside Down Cake. Super moist, flavorful, and surprisingly easy. |

Readers often ask me what my favorite dessert is. The answer? Apple pie. Good ole fashioned apple pie with a huge scoop of vanilla ice cream.  My second favorite? Pineapple Upside-Down Cake

 Told ya I like fruity desserts the most. :)

Caramel Apple Upside Down Cake. Super moist, flavorful, and surprisingly easy. |

I made this cake over the weekend for several reasons.  First, considering how much I love fruit in my desserts, the selection of them is scarce in my recipe box. I’m no fool.  I know you all love chocolate the most!  See chocolate.

Second, cookies heavily weigh down my recipe archive.  I love me a good cookie with my vanilla almond milk, but my cookie sheets deserve a break. See cookies. And finally… I love apples. Apple pies, apple crisps, caramel apples, apples & brie, peanut butter apples, apple butter, apple cider, caramel apple beer. (Blue Moon’s seasonal variety – yum.)

Waking up Saturday morning, I had a mission.  Make a fruity cake and make it GOOD.  We’re talking two sticks of butter good.  Caramel, cinnamon, crunchy walnut good. Gooey warm apples good. A fall dessert at its finest, this upside-down cake was born.

Caramel Apple Upside Down Cake. Super moist, flavorful, and surprisingly easy. |

Let’s get down to the nitty gritty.

The cake is baked in a 9-inch pie dish.  It’s a small cake – approximately half the size of a standard cake baked in a 9×13 pan.  Without an army to feed, I opt for smaller batch recipes when I can. You could also bake this cake in a small square baking pan, but I loved the triangle slices.  Looks fancier. 😉

The cake itself is incredibly moist and tender.  One full stick of butter is creamed with one cup of dark brown sugar.  To those ingredients, you’re going to add two whole eggs and milk.  The more sugar and fat in a cake’s batter, the more moist the cake will be. Then you’ll add flour, baking powder, and cinnamon.  Keeping in mind this cake is on the small side, the fat from the butter, 2 eggs, and milk combined with the cup of dark brown sugar… you can imagine how moist and tender each bite is going to be! It will melt in your mouth.


For that glorious upside-down topping, start with your favorite apples. Sliced thinly, I used 1 medium Granny Smith apple and 1 medium Honeycrisp apple. One tart and one sweet — the perfect balance.  I love apple pies baked with a variety of apples, so I went with the same idea here.

One stick of butter is melted down with brown sugar, spices, and vanilla extract.  Pour the liquid gold all over your thinly sliced apples and top with walnuts.  The walnuts are completely optional, but I loved the crunchy texture they gave to the soft apple topping.

Pour the cake batter all over the topping and bake.  The sugary butter topping and the juices from the apples bubble up and caramelize through the cake as it bakes.  Your kitchen is going to smell amazing!

Caramel Apple Upside Down Cake. Super moist, flavorful, and surprisingly easy. |

 Flipping the cake upside down. Timing is key in this step.

Hot from the oven, the fruit layer is still too juicy and fluid for flipping.  It will slip n’ slide unevenly over the cake layer. But if the cake cools for too long, the fruit will stick to the pan creating a cake without much of a topping. The trick is cooling the cake for the perfect amount of time. Go for exactly 10 minutes. This is long enough to allow the fruit topping to firm up and adhere to the cake, but short enough to allow the cake to be easily released from the pan. The caramelized, glistening topping will be right where it should be.

Love at first bite.

Caramel Apple Upside Down Cake. Super moist, flavorful, and surprisingly easy. |

This fruity cake is the motherload of fall desserts and deserves some spotlight in my recipe archives.

Caramel Apple Upside-Down Cake

Yield: 8-10 slices

Print Recipe

The beauty queen of autumn desserts. This caramel apple upside-down cake is full of flavor!


  • 1 cup (2 sticks) unsalted butter, softened to room temperature, divided
  • 1 and 2/3 packed cups dark brown sugar, divided
  • 1 and 1/2 teaspoons cinnamon, divided
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 2 medium apples - peeled, cored, and thinly sliced
  • 1/4 cup chopped walnuts (optional)
  • 2 large eggs
  • 1/4 cup milk - regular, soy, or almond (I used vanilla almond milk)
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder


Lightly coat a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.

In a small saucepan, melt 1 stick of butter on low heat. When it begins to bubble, stir in 2/3 cup dark brown sugar. Continue to stir until smooth. Leave on heat for about 2 minutes until bubbly. Remove from heat and stir in 1 teaspoon cinnamon, nutmeg, ground cloves, and vanilla extract. Allow to cool for 1 minute. Layer the sliced apples into the dish and pour the butter/sugar overtop. Sprinkle with walnuts. Set aside.

Preheat oven to 325F degrees.

Using a handheld electric mixer, cream one stick butter and 1 cup dark brown sugar until smooth and fluffy. Beat in eggs, one at a time. Beat in milk and mix until just combined. By hand, stir in 1/2 teaspoon cinnamon, flour, and baking powder. Do not overmix - stir until everything is *just* combined.

Spoon or pour batter over the apples and bake for at least 45 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish.

Serve warm or at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for a couple days.

Additional Notes:

Sally Says:

*You may also bake in an 8-inch or 9-inch square baking pan at the same baking time & oven temperature.

*Garnish with additional walnuts or caramel sauce, if desired.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Caramel, apples, & cinnamon scream FALL!  

Caramel Apple Upside-Down Cake Recipe - so much flavor in every bite!



101 Responses to “Caramel Apple Upside-Down Cake.”

  1. #
    Averie @ Averie Cooksposted October 22, 2012 at 2:23 am

    Thank you for this cake! It’s gorgeous! It’s beautiful, and uses simple ingredients elevated to amazing levels!

    The sauce portion, with the dark brown sugar + butter, then the cake batter with more dark brown sugar and butter. I bet this is one, big, caramely, rich, buttery-infused cake. The caramelization plus the dark brown as opposed to light brown sugar, oh wow, I want a slice. And gorgeous photos. I know it’s an act of faith flipping a cake over a *praying* it all comes out. Knowing you just spent x hours on it and that you have to…take pics of it now :)


    • Sallyreplied on October 22nd, 2012 at 5:45 am

      thanks Averie! I was a little nervous about the whole flipping thing. So scared the apples would just slide down the sides, but the 10 minute mark seemed to be the golden hour. Lots of brown sugar & butter here. I use dark brown sugar whenever possible – prefer it much more over light brown! Thanks for the picture compliment – I’m not a pro on shooting cake just yet. :)


  2. #
    Chung-Ah | Damn Deliciousposted October 22, 2012 at 4:57 am

    Gorgeous, gorgeous cake! And I’m so glad this is a small cake because I’m sure I would finish the entire thing!


    • Sallyreplied on October 22nd, 2012 at 5:46 am

      I had a giant slice and just wanted MORE after it! So buttery and the caramely cinnamon apples on top – perfection.


  3. #
    baker streetposted October 22, 2012 at 6:05 am

    Ooh! Pure decadence! Buttery and juice – I’m totally drooling at the thought of it! :)


  4. #
    Colleen @ What's Baking in the Barbershop?!posted October 22, 2012 at 7:20 am

    Simply perfection!! I mean, when you use the words “buttery caramel” to describe a cake, how can you go wrong? 😀


    • Sallyreplied on October 22nd, 2012 at 7:30 am

      Yes! Buttery is the #1 way I’d describe this cake too. Thanks Colleen!


  5. #
    Elaine @ Cooking to Perfectionposted October 22, 2012 at 8:29 am

    She is a beauty! And I must say that I’m a sucker for apple desserts too…and this one looks heavenly. Ooey, gooey apple cake really does scream fall. This would be awesome for Thanksgiving to go along with the traditional pumpkin pie. Making a mental note as I type this. :)


    • Sallyreplied on October 22nd, 2012 at 9:05 am

      Apple crisps and apple pies – my fave! something so comforting about them this time of year Elaine!


  6. #
    Caleyposted October 22, 2012 at 8:56 am

    Oh my goodness, this looks amazing! I LOVE fruit recipes, and apples are definitely great…but I’m not crazy about pie crust. This is a wonderful fall alternative. Thanks! :)


    • Sallyreplied on October 22nd, 2012 at 9:03 am

      I’m very particular about pie crust! i don’t like it too doughy. With this, you get the same idea but a rich buttery cake instead. thanks caley!


  7. #
    Jen @ Savory Simpleposted October 22, 2012 at 9:21 am

    What a gorgeous cake! You know I don’t think I’ve ever actually had pineapple upside down cake. Now I feel like I’ve been missing out!


    • Sallyreplied on October 22nd, 2012 at 10:56 am

      Jen, you MUST try an upside down cake! The moistest type of cake there is. Apple or pineapple – you must try one. :)


  8. #
    Hayley @ The Domestic Rebelposted October 22, 2012 at 9:48 am

    Sally, she’s beautiful! What a perfect brainchild of two awesome desserts! Okay, so I’ve never actually had pineapple upside down cake, but it looks awesome and one time I made cupcakes based off it, soooo.. ANYWAYS, those apples look so totally delicious, all caramelized and gooey. I want this so bad!


    • Sallyreplied on October 22nd, 2012 at 10:57 am

      Hayley! YOU MUST try a pineapple upside down cake! There is nothing nothing nothing on earth like it. The moistest cake there is! The fall apple version – just as amazing. You’d love it!


  9. #
    Karlyposted October 22, 2012 at 10:14 am

    Yes. Yes, I will take this cake and I will open my mouth and I will slowly shove the entire thing inside in one large bite.


    • Sallyreplied on October 22nd, 2012 at 10:57 am

      I like your thinking.


  10. #
    luv what you doposted October 22, 2012 at 10:36 am

    Wow! This looks so gooey and delish! Where do you find apple cidar beer???


    • Sallyreplied on October 22nd, 2012 at 10:58 am

      I found blue moon’s seasonal caramel apple beer at the local beer shop by my house. It’s a seasonal special beer and I think it’s sold in most places blue moon is. (i think?)


      • Luv what you doreplied on October 23rd, 2012 at 10:12 pm

        I I love blue moon I am on a mission to find the seasonal this weekend

  11. #
    Erin | The Law Students Wifeposted October 22, 2012 at 12:03 pm

    I am head over heels for all things apple right now, especially upside down apple desserts! (Ever tried a tarte tatin? Fancy way of saying upside down caramel apple tart. I think you’d love it!) Anywhoo, this looks like gorgeous, cinnamon, butter, brown sugar bliss. I also love that it is a smaller size. I tend to crave something new before I can plow my way through an entire 9×13, so this is perfect!
    PS> Caramel Apple Beer?? WOW. Sounds amazing. Have you tried their pumpkin seasonal? It’s lovely!


    • Sallyreplied on October 22nd, 2012 at 12:38 pm

      Hi Erin! I’ve never had Tarte Tatin before – but it sounds right up my alley. The smaller size was MUCH needed, especially since it wasn’t made for any occasion over the weekend. I love Blue Moon’s pumpkin beer, yes! You have to try the caramel apple kind. :)


      • Erin | The Law Students Wifereplied on October 22nd, 2012 at 1:47 pm

        OK, I urgently need to introduce you to this apple dessert, because all the world deserves to try it. It is apple perfection. I owe Julia Child and Smitten Kitchen for this wonderful recipe:

        PS. Sorry if you are not a fan of links! I know there are mixed feelings on these from some bloggers. Promise not to bombard you, just really wanted to share this one.

        • Sallyreplied on October 22nd, 2012 at 3:23 pm

          I don’t mind the link drop at all! I loved checking that recipe out – you are right, they are VERY similar!

  12. #
    Jessica@AKitchenAddictionposted October 22, 2012 at 1:23 pm

    I love a good fruit dessert! That caramelly goodness on top is incredible!


    • Sallyreplied on October 22nd, 2012 at 3:17 pm

      you and I alike, Jessica! 😉


  13. #
    Cassieposted October 22, 2012 at 1:34 pm

    Buttery? Caramely? Appley? This is amazing, Sally! I love the flavor and so creative to make an upside down cake!


    • Sallyreplied on October 22nd, 2012 at 3:19 pm

      I knew you’d like this Cassie – we share a love for the same dessert flavors :)


  14. #
    what katie's bakingposted October 22, 2012 at 2:16 pm

    omg you had me at buttery! i love apples, too! this looks so fantastic


  15. #
    Desiposted October 22, 2012 at 2:45 pm

    Pineapple upside down cakes are my fave too! I could eat that everyday for the rest of my life. I love your apple version too! Looks so much better than a typical apple pie!


    • Sallyreplied on October 22nd, 2012 at 3:24 pm

      That’s why I loved this recipe so much – it looks fancier and is MUCH easier than an apple pie! I’m all about saving time and effort during the holidays. :)


  16. #
    Anna @ Crunchy Creamy Sweetposted October 22, 2012 at 4:18 pm

    Me too! Me too! HUGE apple fan here :) This cake looks dangerous – there is no way I could stop at one piece! YUM!


    • Sallyreplied on October 22nd, 2012 at 4:29 pm

      I kept cutting off little slivers for myself – very veyr hard to resist! :) Thanks Anna!


  17. #
    Dorothy @ Crazy for Crustposted October 22, 2012 at 8:39 pm

    Oh my gosh Sally, I love this. I also love that I start all my comments to you with “oh my gosh” :):)


    • Sallyreplied on October 22nd, 2012 at 9:31 pm

      i start all my comments with OMG. and end with a smiley. it’s ok :)


  18. #
    Reeniposted October 22, 2012 at 9:32 pm

    Yes, she is! Pretty that is! I love the idea of an upside down apple cake Sally! So gooey with all that luscious caramel and soft baked apples. This is a reminder I haven’t done nearly enough baking with apples although I’ve been eating them every day.


  19. #
    Ashley @ Kitchen Meets Girlposted October 22, 2012 at 9:56 pm

    I am an apple fanatic. I eat one And this cake? Is absolutely amazing! It looks so gooey and buttery and caramely and perfect! My mother-in-law just brought me a HUGE basket of apples from their trees, so I just might have an idea of how to use some of ’em this weekend. My hubby thanks you. 😉


  20. #
    Laura Dembowskiposted October 22, 2012 at 10:47 pm

    I am not a fan of pineapple upside down cake, but I know I would love this, Sally! Apples, caramel, and moist cake? Yum :)


    • Sallyreplied on October 22nd, 2012 at 11:05 pm

      you’ve got to try the apple version then Laura!


  21. #
    Nicole @ Lapetitebakerposted October 23, 2012 at 12:04 am

    YUMMY! This looks to die for. I wish had some apples so I could whip up this cake right now.


  22. #
    Sarah K. @ The Pajama Chefposted October 23, 2012 at 9:59 am

    you’re right- triangle slices do look fancier. :) yum!


  23. #
    Erin @ Texanerin Bakingposted October 23, 2012 at 3:17 pm

    Oh wow. It looks amazing! I’d normally be, “Eh? Two sticks of butter?” but not when it looks like this. Totally worth it! It’s so pretty and obviously super delicious. :)


  24. #
    Loretta | A Finn In The Kitchenposted October 23, 2012 at 4:34 pm

    I just adore cakes like this! I love that it’s simple, not too rich, and still uses seasonal ingredients.


  25. #
    Kayleeposted November 22, 2012 at 1:31 am

    I just made this tonight, bringing it to dinner tomorrow with my father. It looks so good, i hope it tastes as well!!


  26. #
    Kaelaposted December 28, 2012 at 1:42 pm

    I made this last night for a holiday party and it was a HIT! I enjoy baking, but do not bake often so I was relieved that this cake was so easy to make. I used two honeycrisp apples, but I would like to try 1 Granny smith, 1 honeycrisp next time I make it (and I definitely will) for the tart/sweet contrast.
    This is also the first recipe I’ve tried from your blog and I am excited to try more, but I am having a difficult time trying to pick from all the amazing choices!
    Thank you for your amazing recipes, Sally!


    • Sallyreplied on December 28th, 2012 at 2:25 pm

      Hi Kaela! This comment really sticks out to me because this is one of my favorite recipes. By far. I love this cake SO much. Apple desserts are my very favorite. I’ve made this is honey crisps before (my favorite apple!) and granny smiths before. Love the tart/sweet contrast too. You’d love that version. I can’t wait to hear about more recipes you try Kaela! And you have a pretty name!


  27. #
    Stephanieposted January 1, 2013 at 10:46 pm

    Hi Sally! I made this for my dad’s birthday last weekend and it turned out SOOO well! Everyone loved it. I was so worried about flipping the cake out of the pan, but I waited exactly 10 minutes and it worked perfectly. The cake was both beautiful and delicious. Thank you SO much for the recipe. I’ll definitely be making it again.


    • Sallyreplied on January 2nd, 2013 at 6:04 am

      Hi Stephanie! So glad you reported back about this cake – I LOVE it so much and in fact, am planning to make a spin-off version of it again this weekend. I do love how pretty it is too – a stunning cake. Glad you loved it as much as I do!


  28. #
    Audreyposted January 13, 2013 at 11:19 pm

    Sally, you overwhelm me.

    I’d ask you to stop…but….I think I’d rather learn how to limit myself. :)


    • Sallyreplied on January 14th, 2013 at 8:54 am

      Sorry for overwhelming you Audrey! Sort of. 😉


  29. #
    Kerriposted March 9, 2013 at 8:39 am

    This cake is the epitome of perfection :) I have my third one cooling as I type, ready for mothers day in the UK tomorrow…so so good, thank you 😀


    • Sallyreplied on March 10th, 2013 at 4:20 pm

      Hey Kerri! I LOVE this cake so much!! I’m glad you loved it too. Happy Mother’s Day for all of you over in the UK!


  30. #
    Olgaposted March 18, 2013 at 10:34 pm

    Just made it- its perfect! So moist, and apples with caramel..mmm..just heaven! Thanks for the recipe! Keep awesome job going:)


    • Sallyreplied on March 19th, 2013 at 6:38 am

      That’s great to hear Olga! I love this cake so much – it’s my favorite dessert. :)


  31. #
    Jodieposted June 9, 2013 at 4:24 am

    Hi Sally – I made his but the sugary liquid did not bubble up through my batter so the base is more like a plain cake. Still amazingly good but why would my cake batter go caramelised like yours? I used a pie dish, could it be the size of the dish?


    • Sallyreplied on June 9th, 2013 at 8:51 am

      Hi Jodie, I’m not really sure. The bubbling and seeping is apart of the baking process. Was your mixture super thick? The size of the dish I always use is a 9 inch pie dish.


      • Jodiereplied on June 10th, 2013 at 2:12 am

        Yep, it was super thick so maybe it was too thick?

  32. #
    Tessaposted July 23, 2013 at 5:54 pm

    Dear Sally. This is the second recipe I have tried from your blog! I really love reading it and you photograph the pictures so well. I just have one problem: you post so many delicious looking things I simply cannot keep up! So this beaut is in the oven right now as I type and already the house smells wonderful. I cannot wait to eat it, but alas, it is for a work meeting tonight and should arrive (ahem) mostly intact!


    • Sallyreplied on July 23rd, 2013 at 6:28 pm

      Tessa, this is my FAVORITE recipe! My #1 favorite dessert. I am so glad that you’re making it. And yes, it makes the kitchen smell heavenly! Thanks for following along with my blog. I bake a TON, I know that! :)


  33. #
    Caseyposted August 27, 2013 at 2:01 pm

    I am not very familiar with upside down cakes and I noticed there was a slight difference in the photo instructions when compared to the written recipe. The photo instructions imply that you place the apples in the dish first, then pour over the caramel sauce, whereas the written version says to pour the sauce in first, then layer with apples. Which is the correct way, or does it matter?


    • Sallyreplied on August 27th, 2013 at 2:19 pm

      Hi Casey! IT doesn’t matter – but I just made sure the recipe matches my written text. Thanks for that!


  34. #
    Jenelleposted September 13, 2013 at 1:25 pm

    Having a slice of this right now. Mmmmmmmmmmm!! So easy to make and tastes delicious! The only thing I will do different next time is use a little less ground clove. But this is ooey gooey goodness!


    • Sallyreplied on September 13th, 2013 at 2:06 pm

      This is my very favorite cake recipe, Jenelle. And I am SO happy you made it! It’s completely irresistible.


  35. #
    Sandraposted September 28, 2013 at 8:03 pm

    Hi, Sally, I’m on a restricted diet, but really want to try this. Would it still work if I used white whole wheat flour and applesauce in the cake part instead of butter? Don’t think I’d want to replace the butter on the apples, but taking out a little might make it more doable for me. What do you think? I’ve made the Skinny Double Chocolate Chip Muffins and the Baked Cinnamon Apple Chips! Delish!! More skinny recipes are always welcome!


    • Sallyreplied on September 29th, 2013 at 7:56 pm

      Hi Sandra! To make this cake a bit lighter, you could certainly try using applesauce instead of the softened butter in the batter. However, I’ve never tried this before so I am not certain how the cake will turn out. Obviously it won’t be as decadent, rich, and moist. And yes, white WW flour may be used instead of white flour. You may use white WW flour in ANY of my recipes that call for all-purpose. Happy you enjoy my lighter recipes!


  36. #
    Michelleposted October 7, 2013 at 1:08 pm

    Hi Sally,

    I want to make this for Thanksgiving, but I have a BIG family. I could make two separate cakes, but am wondering about doubling the recipe to make one cake? Any ideas … would a bundt cake pan work? This looks so yummy. Can’t wait to try it!


    • Sallyreplied on October 7th, 2013 at 7:31 pm

      Hey Michelle! I just love this cake. My favorite! You could make it in a large 9×13 pan by doubling the recipe. However, I’ve never tried this before and I fear the whole inverting part would just be a huge mess. Yes, you could double the batter recipe and bake in a bundt pan. And then perhaps spoon the apple mixture on top of the cake before serving? I’ve never tried that before, so I can’t be sure how that would work either. To be safe, I’d just bake two separate cakes!


  37. #
    Emiliaposted October 11, 2013 at 11:20 am

    Hey sally, i love your recipes! You are my cooking idol :)
    I have a question, if I double this recipe will it still come out all right? I actually have an army to feed tomorrow and I wanted to do this cake, but I don’t know if I double it, it will be different??….. Please help


    • Sallyreplied on October 13th, 2013 at 10:10 pm

      Hi Emilia! I have been away on vacation so I apologize I am only getting to this comment now. I have never doubled this recipe before with any luck. I suggest making two separate cakes – unless you already doubled it and it worked. 😉


  38. #
    Danielleposted October 15, 2013 at 4:13 pm

    Hello Sally! This looks DELICIOUS! One quick question. I live in Pennsylvania, my husbands family lives near Jacksonville, NC. We are going down for the Thanksgiving holiday. I would LOVE to take this down, however with the late hour we will be arriving(approx 10 hour trip) … Do you think it would be okay to freeze this and thaw to serve as Thanksgiving dessert? Any information is greatly appreciated. Thank you!


    • Sallyreplied on October 16th, 2013 at 12:07 pm

      Hi Danielle! Because of the nature of the cake – caramel, apples, so much buttery brown sugar upside down topping – no, this would not be ideal to freeze. If it were a simple unfrosted chocolate cake, yes you could freeze it. But definitely not this. It’s also not the best cake to travel with, either. Perhaps you could make my salted caramel apple pie instead? That would freeze and reheat very well.


  39. #
    Jen S.posted October 27, 2013 at 4:47 pm

    I made this and used an 8″ round cake pan. It worked great! This was delicious. Great recipe and very easy.


    • Sallyreplied on October 27th, 2013 at 4:54 pm

      This is my favorite cake – ever. One of them at least. Happy you loved it!


  40. #
    Shellyposted November 10, 2013 at 7:35 pm

    Sally, your blog is my new addiction. I just discovered you this month. This cake is the second of your recipes I have tried. YUMMY! I made this like a pineapple upside down I made once, everything in the same pan. Easy! I used a round cast iron skillet, made the caramel in that, took it off the heat, layered the apple slices and then spread the cake batter. Perfect. My cast iron is well seasoned so not a thing stuck, slipped out beautifully. Rich, dense, delicious cake. Thanks!


    • Sallyreplied on November 11th, 2013 at 8:18 am

      I am SO happy you tried this cake! And that you found my blog. Welcome! This if my favorite cake recipe on my blog. In fact, it may jus the my favorite recipe altogether. Happy you enjoyed it!


  41. #
    Moposted November 23, 2013 at 6:28 pm

    definitely gonna propose that recipe to our ” Thanksgiving dinner committee ” 😉


    • Sallyreplied on November 24th, 2013 at 10:49 am

      “Thanksgiving dinner committee” – haha I’m laughing out loud.


  42. #
    Becky @ A Calculated Whiskposted November 27, 2013 at 3:33 pm

    Hi Sally! This looks so good. I am thinking about making it for Thanksgiving tomorrow. How far in advance do you think I could get away with baking it? Tonight? Or tomorrow morning? I am worried about oven space, but don’t want to make this a whole day before if it won’t keep well. Thank you!


    • Sallyreplied on November 27th, 2013 at 8:19 pm

      Hi Becky – you can make this cake tonight, cover tightly, and refrigerate. Enjoy! It’s my favorite cake.


      • Becky @ A Calculated Whiskreplied on November 29th, 2013 at 11:07 am

        Thank you, Sally! I ended up making it in the morning, and it was great. I made a gluten-free version by substituting 1 cup almond flour, 1/4 cup tapioca flour, and 1/4 cup coconut flour for the AP flour. The cake was gorgeous AND delicious! Such a wonderful recipe :)

  43. #
    Nasrinposted December 5, 2013 at 6:44 am

    Dear Sally,
    I would like to thank you for your amazing website – it’s really cool and full of wonders. :)
    I had a question about the caramel part of this “perfect” cake:
    Brown Sugar is something not very common in my country – we normally use white sugar for every thing and well, I thought that I could make this cake with it too! But I was wrong and the caramel turned out really bad. it was stiff and hard and I had a hard time taking my spoon out of it! So I was wondering if you could help me with alternating the recipe for using white sugar – it would be so very kind of you!

    ps1: is normal “white sugar caramel” going to work? it’s without butter.
    ps2: how much does one cup of “divided dark brown sugar” weight? I know that brown sugar is lumpy – so could this be the problem?


    • Sallyreplied on December 5th, 2013 at 10:45 am

      Hi Nasrin! Thank you for the kind words about my blog. So nice of you. And white sugar wouldn’t be best for the topping on this cake. I have never, ever had luck with it. You want a liquify, moist caramel – not a particularly sticky, thick one. Which is what white sugar caramel will give you. I suggest you chop up the apples and put them into the cake batter. Beke as a regular cake and then drizzle with homemade caramel sauce once it is baked. How does that sound? Use this recipe for homemade caramel and leave out the salt:


  44. #
    Trixie in CTposted January 5, 2014 at 8:00 pm

    Sally, you are an Evil Genius! I didn’t even do the ice cream topping (will do that later) – I just had an unadorned piece of heaven….this cake is sublime! It’s so simple and yet so complex, hard to describe, but the flavors are phenomenal, the cake texture is dreamy (I used buttermilk instead of milk) and the apples and spices are just perfect.

    I put the pie plate on a cookie sheet and I’m glad I did – juices were oozing out and that was my fault – I used McIntosh apples which I know exude more liquid than other apples, but I waited the full 10 minutes and the cake came out with no problem.

    This would be a super gift to bring over to someone’s house. I’ll make another tomorrow to bring to a friend (I brought her your famous Iced Pumpkin Coffee Cake last week and she’s still raving about it).

    So now I have a Sally Shopping List: eggs, lots of butter, pumpkin, brown sugar, buttermilk, etc. Do you have a recipe using sour cream? I’ll start rooting around your site for one.

    Thanks again for another terrific treat!!!!


    • Sallyreplied on January 6th, 2014 at 7:35 am

      Hey again Trixie! You’re my favorite because you’re baking all of my personal favorites. This cake is out of this world. Hands down one of my top 10 favorite blog recipes. I love anything with apple! Your friend is quite lucky to be tasting all of these goodies. I know she’ll love this one!

      I don’t bake much with sour cream because I prefer to use yogurt instead. Here are a few:


      • Trixie in CTreplied on January 6th, 2014 at 10:54 am

        Thanks for steering me to those Chocolate Fudge Cupcakes with the Caramel Icing – I’ll make those next! I always keep a few boxes of cake mix around in case I need something quick, though I prefer everything made from scratch.

        So could I substitute sour cream for the yogurt in your recipes? Also, is sour cream PLUS buttermilk too much acid or whatever in one recipe?

        You’re the best, and thanks in advance for answering my baking questions!

        • Sallyreplied on January 6th, 2014 at 11:03 am

          Regarding your two questions – it would really depend on the recipe and what other ingredients are involved. So if you are wondering about substituting SC for yogurt in a a recipe, ask me in that post and I’ll let you know.

  45. #
    Madihaposted April 3, 2014 at 1:09 pm

    Hii Sally! This is Madiha from Pakistan. I came across your blog last week by accident and saw this recipe and I could not WAIT to try it. this cake looked so simple yet delicious. Finally I made it today and my God, it was SO YUM! thank you so much for the recipe. can’t wait to try other stuff from your blog! 😀


  46. #
    Celesteposted June 18, 2014 at 5:42 pm

    I just made this and it is amazing! I LOVE it. I used pecans instead of walnuts (personal preference) and upped the cinnamon since I adore cinnamon. Turned out perfectly. I can see why it is a favorite.
    Thank you


    • Sallyreplied on June 18th, 2014 at 7:38 pm

      Thanks for reporting back Celeste!


  47. #
    Veggie Mamaposted July 11, 2014 at 3:58 pm

    Just made this today with my daughter for her Grandfathers birthday. I didn’t have nutmeg or cloves so just went with plain old cinnamon. I also added raisins to the cake batter. It ended up only cooking for 40 minutes as the caramel started to overflow and my smoke detectors were going off. lol! I checked it and the toothpick came out clean so I just pulled it from the oven. I’ll have to wait to hear back on how it actually tasted, but it smelled incredible and flipped so easily! Thanks for the recipe!


    • Veggie Mamareplied on July 12th, 2014 at 5:07 pm

      Just heard back from Grandma and she said the cake was absolutely amazing! Thanks again!


      • Sallyreplied on July 13th, 2014 at 7:08 pm

        I’m so glad to hear it. Thank you!

  48. #
    Robinposted August 19, 2014 at 6:24 pm

    I’m trying this delicious looking cake tonight and I have two questions. The brown sugar and butter wouldn’t incorporate into a caramel – I looked up caramel and decided to add a tiny bit of milk and it immediately incorporated. Any suggestions? I waited and I stirred but nada.

    Also, when it says to “pour” the cake batter, mine was more like cookie dough. I really feel like I have the anti-baker’s thumb or something! Maybe it will turn out like a big caramel apple cookie! Any advice appreciated.


    • Sallyreplied on August 20th, 2014 at 6:24 pm

      Hi Robin – this isn’t a traditional caramel recipe for the bottom of the pan/top of the cake. It’s more of a thick brown sugar sauce. Whisking it vigorously should help it combine. If not, that is fine because it will all come together as the cake bakes on top of it. The eggs and milk are enough liquid to make the batter on thinner side. Did you leave anything out? Hope you enjoy the cake.


  49. #
    Kimposted September 28, 2014 at 3:23 pm

    Hi Sally,

    I love your website! I made this cake last night and it tastes delicious! I have a question about the batter. It turned out rather thick, and not pourable. I creamed the butter and sugar in my stand mixer instead of a hand mixer and wonder if that is the problem. Other than that I followed the recipe exactly. Thanks for any advice you might have. I will definitely be making this again!



    • Sallyreplied on September 28th, 2014 at 3:31 pm

      Hi Kim! The stand mixer wouldn’t be the issue here at all. In fact, I don’t think there is an issue at all. If the cake tasted delicious to you, it sounds like you did everything right. The batter is supposed to be slightly thick. Spooning or pouring – whatever gets the batter into the dish works!


  50. #
    kimposted October 14, 2014 at 10:20 am

    I know it’s difficult to answer this question but…between this and your apple bundt cake? We are having 2 other couple over for Bible study Sunday and I want to make an apple dessert. Thanks!
    I love your recipes!


    • Sallyreplied on October 14th, 2014 at 2:42 pm

      Hmm. I would go with this one. ONLY because it looks fancier, especially for guests.


  51. #
    Bonedocposted November 3, 2014 at 3:12 pm

    Just made the cake today, waiting to cut into it. I’m a stickler for details when it comes to recipes. When you say ‘layer the apples’, are we talking one, two, or three layers?


    • Sallyreplied on November 4th, 2014 at 7:34 am

      just 1 single layer of apple slices, layered with the butter mixture, then the walnuts.


  52. #
    Shereenposted December 24, 2014 at 8:05 am


    This will be the first recipe I am trying of yours :) I am very confused as a lot of your measurements are in ‘cups’ what are those in grams? (I’m in the UK)
    We have various size of cups so no idea which size(s) you mean.
    Please let me know, I looked online but all cup measurements vary unfortunately.



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