This Apple Upside Down Cake is a cozy and nostalgic dessert made with thin slices of Honeycrisp apples and roasted pecans caramelized into a sweet syrup topping. When flipped after baking, the fruit layer becomes a beautiful, glossy crown over a soft tender vanilla cake.
Inspired by my Blackberry Upside Down Cake, and my Dad's birthday favorite, Pineapple Upside Down Cake, this apple version adds that special touch of fall. It's a great way to use up the last of your apple harvest and makes the perfect dessert to serve after a hearty meal like my Slow Cooker Venison Stew.
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Why You'll Love Apple Upside Down Cake
It's a beautiful dessert that looks impressive but is easy to make.
The syrupy apples and buttery pecans create a delicious caramel like topping.
A perfect make ahead treat for fall gatherings or Sunday dinner with family.
Key Ingredients
Honeycrisp Apples: Firm, sweet tart apples that hold their shap and pair beautifully with caramel flavors.
Pecans: Roasted for extra depth and crunch.
White Sugar: Used to make the classic caramel base.
Egg Whites: Whipped and folded into the batter to help the cake rise and stay soft.
All-Purpose Flour: Be sure to sift to keep the crumb light and airy.
Unsalted Butter: For flavor and to build that rich syrup base under the apples.
Ingredient Substitutions
Brown sugar instead of white sugar in the syrup for a deeper caramel flavor.
Toasted Walnuts instead of pecans for a different nutty twist.
Cinnamon Red Hots in place of nuts for a spiced, festive flair.
Variations
- Sprinkle cinnamon or nutmeg into the syrup layer before adding the batter.
- Add a splash of vanilla or bourbon to the batter for extra flavor.
- Swap out apples for pears or peaches for a seasonal twist.
Top Tips
- Spray the cake pan liberally to prevent sticking.
- Invert the cake after just 5 minutes of cooling. Waiting too long makes it harder to release.
- Use a plate larger than the pan to safely flip the cake.
Storage
Cover leftover apple upside down cake and store at room temperature for up to 2 days, or refrigerate for up to 4. Reheat slightly before serving if desired.
Serve with...
This cake is perfect served slightly warm with a scoop of HOmemade Vanilla Bean Ice Cream or topped with a dollop of fresh whipped cream and a dash of cinnamon. A hot cup of coffee or a glass of Fireball Apple Cider makes it even more comforting.
Related Recipes
- Apple Bran Muffins
- Easy Apple Dumplings
- Applesauce Cookies
- Rhubarb Upside Down Cake
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Apple Upside Down Cake with Toasted Pecans
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Ingredients
FOR THE TOPPING
- Cooking Spray
- ¾ cup granulated sugar
- ¼ cup water
- 3 cups apples sliced ¼ inch thick
FOR THE CAKE
- 1⅓ cup flour
- 1½ teaspoon baking powder
- ⅔ cup granulated sugar
- 3 tablespoons butter at room temperature
- 2 large egg yolks
- 1 teaspoon Vanilla Extract
- ½ cup milk
- 3 large egg whites
Instructions
- Preheat the oven to 350 degrees F.
For the topping
- Add the ½ cup granulated sugar and ¼ cup water to a saucepan over medium heat.
- Cook for 3 minutes, or until the sugar dissolves. Then, continue to cook, without stirring, for 4 minutes, or until the syrup has turned golden.
- Spray the cake pan liberally with cooking spray. Pour the syrup into the cake pan and swirl to cover the bottom.
- While the syrup is cooking, prepare the apples. Be sure to set the mandoline to ¼ inch thick setting and use the protective guide! If not using the mandoline, cut the apple wedges into a uniform size much as possible.
- Arrange the apple slices in a concentric circle over the top of the caramel syrup mixture. Set aside and make the cake batter.
For the cake
- In a large bowl, cream together the butter and sugar. Add the egg yolks and mix until creamy.
- Add the flour, baking powder, and salt to the flour sifter and sift into a small bowl to combine. Or, sift from the sifter into the mixing bowl.
- Start with about ⅓ of the flour and mix well using a hand mixer. Alternate with the milk and end the mixing with the last ⅓ of the flour mixture. Set the cake batter aside.
- Place the egg whites in a clean mixing bowl. Beat with a hand mixer at high speed until stiff peaks form.
- Gently fold the egg whites into the cake batter. Transfer the cake batter to the cake pan, covering the apples and pecans completely.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes on a cooling rack.
- Lay a serving plate on top of the cake pan, then invert the cake on the plate.
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