I won’t be handing out candy tonight because I’ll be back in the motherland — South Jersey — celebrating my dad’s birthday. It’ll be fun, but I’ll miss handing out treats and all the little Halloween rituals I love. Even worse, I know there won’t be any candy left when I return. Not because the trick-or-treaters raided it, but because I live with two men who have enormous sweet teeth.
To prevent my stash from disappearing, I hid a generous slice of Salted Caramel Apple Upside Down Cake in the very back of the fridge. Candy is great, but a warm slice of caramel-coated baked apple over a cinnamon- and brown sugar–spiced cake, warmed slightly and served with a scoop of vanilla ice cream? That’s dessert heaven.
On Halloween I plan to enjoy this slice in bed while I watch the few episodes of Stranger Things 2 I’ve been saving. The upside-down cake feels like a playful nod to the show — Salted Caramel Apple UPSIDE DOWN Cake — and it’s the perfect cozy, seasonal treat for a spooky night in. Even if you haven’t watched the series, you don’t need a pop culture connection to appreciate this cake. It’s here for anyone who wants a simple, impressive, fall-flavored dessert that’s comforting and easy to make at home.
One of the best parts of this recipe is how streamlined it is: you make the caramel directly in the same oven-safe pot or skillet you’ll bake the cake in, so there’s minimal cleanup. Start by combining granulated sugar, a pinch of salt, and water on low heat, simmer until the sugar turns a deep amber, then stir in butter until smooth and glossy. Arrange thin apple slices over the caramel, pour the cake batter on top, and bake. The apples and caramel become a glossy, sticky topping once the cake is inverted — sweet, slightly salty, and full of warm autumn spices.
You have two options to finish the cake: bake it in the oven or finish it on the stovetop in the same pot over low heat. The oven tends to yield a more evenly baked cake, but the stovetop method works well too, especially if you don’t have an oven-safe pan or if oven space is limited during holiday cooking.
I find this cake easier and more forgiving than making pie. You still get that bright apple flavor, but without worrying about a delicate crust or over-mashed filling. The texture is tender, the apples hold their shape, and the salted caramel ties everything together. It’s a great alternative for Thanksgiving or any autumn gathering when you want something homemade that looks and tastes special without a huge time investment.
Salted Caramel Apple Upside Down Cake
- Author: Morgan
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
- 1 2/3 cups all purpose flour
- 1/2 cup brown sugar, lightly packed
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt, divided, plus more to taste
- 2 large eggs
- 6 tablespoons melted unsalted butter
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 2/3 cup granulated sugar
- 5 tablespoons unsalted butter (for the caramel)
- 3 Granny Smith apples, peeled, cored, and sliced into thin half moons
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and half of the salt. Add the eggs, melted butter, milk, and vanilla extract. Stir until the batter is smooth and no large lumps remain. Set aside.
- In an oven-safe heavy-bottomed pot or cast iron skillet over low heat, combine the granulated sugar, the remaining salt, and 3 tablespoons of water. Stir until the sugar dissolves, then let the mixture simmer without stirring until it turns a deep amber color. Be careful not to burn it. Remove from heat briefly and stir in 5 tablespoons of unsalted butter until the caramel is smooth.
- Reduce the heat to low. Arrange the apple slices on top of the caramel in an even layer. Carefully spoon the cake batter over the apples and smooth the top gently, taking care not to disturb the apples or caramel below.
- Transfer the pot or skillet to the oven and bake for about 30–35 minutes, or until the cake is cooked through and a toothpick inserted into the center comes out clean.
- Run a knife around the edges to loosen the cake from the pot. Allow the cake to cool for at least 10 minutes, then invert it onto a serving plate so the caramel and apples become the top. Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- If you prefer, you can cover the pot and finish cooking the cake on the stovetop over very low heat for about 30 minutes. Test doneness by inserting a toothpick into the center — if it comes out clean, the cake is done. If not, continue cooking and test again every few minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
