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Whole apple upside-down cake on a white plate with a slice removed, showing caramelized apple slices on top

Healthier Apple Upside-Down Cake (lower in sugar!)

This cozy Caramel Apple Upside Down Cake is packed with warm fall spices, golden apple slices, and just the right amount of sweetness. It’s easy enough for a weeknight bake but fancy enough to impress. Topped with a dollop of cinnamon whipped cream, this cake is a must-try for apple season!
5 from 1 vote
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Servings: 8 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cool Time: 10 minutes
Total Time: 1 hour 15 minutes

Equipment

Ingredients

Apple Caramel Layer Ingredients

  • ½ cup sugar
  • ½ tsp cinnamon
  • pinch flaky salt
  • 2 tbsp water
  • 1 medium apple thinly sliced

Cake Ingredients

  • ½ cup butter softened
  • ½ cup brown sugar
  • ½ cup apple sauce
  • 3 eggs
  • 1 tsp vanilla
  • ½ cup milk*
  • 1½ cups flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp salt

Cinnamon Whipped Cream Ingredients

  • 1 cup whipping cream
  • 2 tbsp sugar
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 350. Line the bottom of a 9" cake pan and grease the sides with nonstick spray.
  • In a large bowl, beat the butter and brown sugar with a hand mixer for 2 minutes or until light in colour and fluffy. Add apple sauce and beat again for 1 minute.
  • Add the eggs and beat until well incorporated. Add vanilla and beat once again.
  • In a separate bowl, whisk together dry ingredients.
  • Add dry ingredients to wet and mix until no dry ingredients remain. Add in milk and beat one final time until smooth.
  • In a small pan, add sugar, cinnamon, salt and water over medium-high heat. Stir to combine until it starts to bubble. Keep stirring and swirling the pan until the sugar mixture becomes amber in colour. Be careful not to overcook. My caramel took approximately 4 minutes.
  • Arrange apple slices as desired in the bottom of the prepared pan. Pour caramel over the apples.
  • Pour cake batter evenly over apple slices. Smooth out the top with a rubber or offset spatula.
  • Bake for 35-40 minutes or until a toothpick comes out clean.
  • Let the cake rest in the pan for 10-15 minutes and then flip it onto a plate.
  • Let the cake rest for 30 minutes before serving with cinnamon whipped cream.

Instructions For the Cream

  • Add whipping cream into a clean bowl (if your house is super warm, place the bowl in the freezer for 15 minutes).
  • Use a hand mixer to beat the cream for 2-3 minutes. Add sugar, cinnamon, vanilla and salt and continue to beat until soft peaks form.

Notes

Make sure the cake pan you use is at least 2 or 3" in height! I used a 3".
I used unsweetened soy milk, but any milk will do!
If you are gluten-free, use Bob’s gluten free flour blend as a replacement.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 546mg | Potassium: 161mg | Fiber: 2g | Sugar: 34g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.