This cozy upside-down apple cake has caramelized apples, a soft, buttery crumb, and a touch of cinnamon! It's the kind of cake that makes your kitchen smell like a warm hug and your afternoons extra special!
Nothing evokes autumn visuals quite as easily as the smell of apples baking drifting through the air. And this comforting apple cake does just that. With cinnamon, butter, and apples, this apple cake will bring about the irresistible aroma of delightful warmth. When the upside-down apple cake bakes, the apples doused in sugar and butter take on a distinct caramel flavor that makes it dreamy and delicious. Need I say more?
If you like the combination of apple and cinnamon, you will love my cinnamon swirl apple cake, apple cinnamon waffles, and this easy vegan apple crisp!
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Why We Love This Recipe
- It's the perfect way to bring in the fall season. And it gives you the perfect excuse to visit your nearest farmer’s market and pick up the freshest apples you can find.
- As the apples bake, they turn golden and jammy, creating a luscious topping!
- No fuss, no layering, no frosting, just bake, flip, and serve!
- It is a lovely, fluffy, moist, and soft-textured recipe, promising to be the best eggless apple cake you will make this fall.
- The recipe is so easy, great for a quick last-minute addition to your dessert table or an afternoon snack.
Recipe Ingredients
Apples: I like to use whatever is locally available, preferring to go with locally grown varieties in season. Pick apples that will hold their shape well and don't turn into mush while baking. Fuji, Gala, Honeycrisp, Granny Smith, and Red Delicious are a few you could choose from.
Flour: I have made this recipe with all-purpose flour and whole wheat flour, and both work perfectly well. You can do a full or partial swap.
Oil: I love to use coconut oil; if you don't care for it, use any neutral-tasting vegetable oil.
Sugar: I used caster sugar, but cane or raw sugar will work just as well.
Nuts: I love the combination of apple, cinnamon, and walnuts. There is a distinct, enjoyable, nutty flavor that they bring to the cake. You can feel free to leave it out based on your personal preference. Substitute it with finely chopped almonds or pecans if you wish, or leave it out altogether.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Upside-Down Apple Cake
Step 1: Start with preheating your oven.
Step 2: Grease your cake tin with butter and line the bottom with parchment paper. Grease that with butter as well.
Step 3: Peel and slice your apples thinly.
Step 4: Make buttermilk by mixing milk and a tablespoon of vinegar. Set it aside for 5 to 10 minutes until it curdles
Step 5: In a small bowl, mix melted butter, sugar, and cinnamon powder.
Step 6: Arrange the sliced apples on the lined tin and then pour the melted butter mixture over the apples; set it aside.
Step 7: For the cake batter, in a large bowl, whisk together all-purpose flour, baking powder, soda, salt, cinnamon powder, and caster sugar, along with finely chopped walnuts.
Step 8: Add coconut oil and vanilla extract to the milk and vinegar mixture.
Step 9: Mix well and pour over your dry ingredients; mix just enough so no dry streaks are visible.
Step 10: Carefully pour the batter over the fruits that have been arranged in the cake tin.
Step 11: Bake for 35 to 40 minutes or until a skewer inserted comes out clean.
Step 12: Let the cake rest in the pan for 10 to 15 minutes.
Step 13: Slowly and carefully invert it onto your serving platter.
Final Step: Gently peel off the parchment paper, and the cake is ready to serve!
Pro Tips
- I prefer to peel the apples for this upside-down cake recipe. But you can leave them unpeeled if you like.
- Grease the pan very well. Lining the bottom with parchment paper and greasing that as well prevents the apples from sticking to the pan.
- I like to slice the apples, but cubing them makes for a beautiful alternative and serving style.
- Let the cake rest in the pan for 10-15 minutes before inverting. This helps the caramel settle and helps release the cake easily.
- Don't overmix the batter. That tends to make the cake dense. Mix the ingredients until they are just combined.
- Since this is a fresh apple cake, it will keep well for 2-3 days when refrigerated. Reheat in the microwave before serving
How To Serve Upside-Down Apple Cake
This eggless apple cake looks gorgeous enough on its own. But I do like to top it with candied walnuts for that extra crunch and deliciousness!
You can also drizzle some homemade vegan caramel sauce or cinnamon glaze ( like in these apple pie cinnamon rolls ) on this easy apple cake.
You can also serve the cake with a dollop of cream cheese frosting as on these coffee cinnamon rolls.
And of course, a warm slice of this fall cake with a scoop of vanilla ice cream would be just amazing!
📖 Recipe
Upside Down Apple Cake Recipe
Ingredients
Topping
- 2 big Apples, peeled and thinly sliced
- 4 tbsp Melted butter
- 4 tbsp Caster sugar
- 1 tsp Cinnamon powder
Cake
- 1 cup Milk
- 1 tbsp Apple cider vinegar You can also use white vinegar
- 1 3/4 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1.5 tsp Cinnamon powder
- 1/2 cup Finely chopped walnuts
- 1/2 cup Caster sugar
- 1/2 cup Coconut oil You can use any neutral-tasting vegetable oil.
- 1.5 tsp Vanilla extract
Candied Walnuts (Optional)
- 1/3 cup Walnuts
- 2 tbsp Sugar
- 1/2 tbsp Butter
Instructions
- Preheat your oven to 180 C. Grease an 8" cake tin, line the bottom with parchment paper and butter it lightly.
Topping
- Arrange the apple slices in the cake tin.2 big Apples, peeled and thinly sliced
- Combine the melted butter, sugar, and cinnamon powder in a small bowl.4 tbsp Melted butter, 4 tbsp Caster sugar, 1 tsp Cinnamon powder
- Carefully spread this mixture on top of the apples.
Cake
- Mix a small bowl, mix together milk and vinegar. Keep aside for 5-6 minutes until it curdles. This is your buttermilk.1 cup Milk, 1 tbsp Apple cider vinegar
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon powder, walnuts, and sugar.1 3/4 cup All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1.5 tsp Cinnamon powder, 1/2 cup Finely chopped walnuts, 1/2 cup Caster sugar
- To the buttermilk, add coconut oil and vanilla extract. Mix well.1/2 cup Coconut oil, 1.5 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients. Mix well until no flour streaks are visible.
- Pour the cake batter carefully over the apples.
- Bake at 180 C for 45-50 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake rest in the pan for 5-7 minutes before turning it over on a serving platter. Top with candied walnuts.
- Slice and serve the cake warm or at room temperature. Enjoy!
Candied Walnuts
- In a skillet, combine walnuts, sugar, and butter. Cook on low heat, stirring continuously until the sugar melts.1/3 cup Walnuts, 2 tbsp Sugar, 1/2 tbsp Butter
- Transfer onto a tray lined with parchment paper. Separate the walnut pieces and let them cool completely before use.
Video
Notes
- I prefer to peel the apples for this upside-down cake recipe. But you can leave them unpeeled if you like.
- Grease the pan very well. Lining the bottom with parchment paper and greasing that as well prevents the apples from sticking to the pan.
- I like to slice the apples, but cubing them makes for a beautiful alternative and serving style.
- Let the cake rest in the pan for 10-15 minutes before inverting. This helps the caramel settle and helps release the cake easily.
- Don't overmix the batter. That tends to make the cake dense. Mix the ingredients until they are just combined.
- Since this is a fresh apple cake, it will keep well for 2-3 days when refrigerated. Reheat in the microwave before serving
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