Spiced Apple Upside Down Cake

If you’re after a dessert that’s delicious and easy to make, this Spiced Apple Upside Down Cake is the one. With a simple caramel topping and a soft, spiced cake, it’s foolproof, forgiving, and surprisingly fun to make, even for those who usually avoid turning on the oven unless they really have to!

I’m not much of a baker… but this cake just works

I’ll be the first to admit it, I’m not much of a baker. All the exact measurements and precise timing can be pretty intimidating. That said, every now and then I come across a recipe that completely changes my mind. This Spiced Apple Upside Down Cake is one of those.

The best part? You probably already have most of the ingredients sitting in your pantry. A couple of apples, some butter, sugar, flour, eggs, and a few spices. That’s it. No fancy equipment. No complicated steps. And definitely no need for piping bags or perfect presentation. In fact, the more rustic it looks, the better.

The apples get all glossy and golden in a quick caramel made from butter and brown sugar, while the cake itself is soft, spiced, and just the right amount of sweet. It’s the kind of cake you can whip up on a Sunday afternoon and serve warm with a scoop of ice cream. Or sneak a slice cold from the fridge the next morning (I won’t judge!).

If you’re someone who usually sticks to savoury cooking and avoids baking because it feels too complicated, give this a go.

How to Make Spiced Apple Upside Down Cake

1. In a saucepan, melt butter and brown sugar together until bubbly and smooth. Set aside.
2. Layer the sliced apples in a spiral pattern in the base of a greased cake tin.
3. Pour the melted caramel mixture over the arranged apples.
4. Cream softened butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients (flour, baking powder, spices) and add them to the butter mixture, alternating with milk.
5. Spoon the batter over the apples and caramel, smoothing it evenly.
6. Bake at 170°C fan-forced for 40–45 minutes or until a skewer comes out clean.
7. Let the cake cool in the tin for 10 minutes, then carefully invert it onto a serving plate. Serve warm with ice cream or enjoy it cold the next day.

Fruit Swaps

One of the best things about this cake is how versatile it is. Here are a few easy ways to make it your own, based on what you have on hand or the flavour profile you’re after:

Pears: Swap the apples for ripe but firm pears. Pears hold their shape well and taste great with the spiced caramel.

Stone fruit: Sliced peaches, nectarines, or plums work nicely, just make sure they’re not too ripe or they’ll become mushy.

Bananas: For something sweeter and more indulgent, thinly sliced bananas caramelise beautifully and give a richer flavour.

Tinned fruit: If your strapped for time, well-drained canned apples or pears can be used. Just pat them dry before layering to avoid excess moisture.

Add-ins

Nuts: A handful of chopped walnuts or pecans scattered over the caramel before layering the fruit adds crunch.

Raisins or sultanas: Soak them in apple juice and add to the batter for sweetness.

Spice variations

Warming spices: Add ground ginger, cardamom, or clove to the batter for a more complex flavour. A pinch goes a long way.

Citrus zest: Grate in a little lemon or orange zest for a fresh twist that balances the sweetness.

Butter alternatives:

Brown butter: If you want to elevate the flavour, use browned butter in the batter, it adds a deep, nutty richness.

Dairy-free: Swap the butter for a plant-based alternative and use almond or oat milk to make the cake dairy-free.

How to Store Apple Upside-Down Cake

This cake is best enjoyed fresh, while the caramel topping is still saucy and the crumb is soft. But if you’ve got leftovers (or you’re baking ahead), here’s how to keep it tasting great:

Room Temperature (1–2 days): Store the cooled cake in an airtight container at room temperature for up to 2 days. Because of the fruit topping, keep it somewhere cool and out of direct sunlight. If your kitchen is particularly warm or humid, refrigerate instead.

Fridge (up to 4 days): To extend freshness, especially if the weather’s warm, refrigerate the cake. Cover it well with plastic wrap or transfer it to an airtight container to prevent it from drying out. Bring slices to room temperature or gently warm them before serving — a quick zap in the microwave (about 15–20 seconds) helps revive the caramel.

Freezer (up to 2 months): Yes, this cake freezes well! Let it cool completely, then wrap individual slices tightly in plastic wrap and place them in a zip-top freezer bag or container. To serve, thaw slices in the fridge overnight or at room temperature for a few hours. You can reheat gently in the microwave or warm oven.