Salty Caramel Apple Upside Down Cake


Salty Caramel Apple Upside Down Cake

A touch of salt gives the caramel upside down cake just enough to wake up your taste buds.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings


The Apples / Topping

  • 4 medium sized apples granny smith work well
  • 6 tbsp. butter
  • 2/3 cup brown sugar lightly packed
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

The Cake

  • 1/2 cup butter (1 stick melted)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1-1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon


The Apples / Topping

  1. Peel and slice the apples into thin slices. Place the apples in a well greased 9 inch round cake pan.

  2. Melt the butter in a medium saucepan. Add the brown sugar, salt, cinnamon, and vanilla. Heat until all the brown sugar is incorporated and begin to thicken (about 3 minutes).

  3. Pour the caramel mixture evenly over the apples. You may need to spoon it around to get it fairly even.

The Cake

  1. Preheat oven to 325° F. Beat the melted butter and sugars together until creamy. Next beat in the milk and eggs until well blended. And finally mix in the flour, baking powder, and cinnamon. Pour the cake batter over the apples and bake for 45 to 50 minutes, or when the tooth pick test comes out clean. Let the cake cool for 15 minutes before inverting it onto a serving plate.

Recipe Notes

Serve the caramel upside down cake with a dollop of whipped cream or one of my favorites, salted caramel ice cream.

Did you know:  The earliest roots of salted caramel can be traced to Brittany in France, where a chocolatier named Henri Le Roux pioneered the art form. Hailing from a family in the patisserie trade, Le Roux worked as an apprentice in the family business before relocating to Switzerland and studying to be a chocolatier at what was then the world’s only confectionary school.  With that, I think Monsieur Le Roux should be knighted or canonized or something special like that.  As you can tell, I'm pretty partial to salted caramel.


Recipe adapted from:


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