First Step: Preheat and Prepare the Topping Start by preheating your oven to 350°F (177°C) to get it ready for baking. To make the topping, melt 6 tablespoons of unsalted butter and 1/2 cup of packed light or dark brown sugar together over medium heat, whisking constantly for about 1 minute until the mixture thickens and turns into a golden caramel. Once it’s done, remove it from the heat and stir in 1/4 teaspoon of ground cinnamon and 1/4 teaspoon of pure vanilla extract for added flavor for those adapting for dietary needs, use a dairy-free butter here if needed.

Second Step: Assemble the Topping in the Pan Pour the caramel mixture into an ungreased 9×2-inch pie dish or round cake pan that’s at least 2 inches deep to avoid any spills. Next, arrange the 2 medium apples, peeled and sliced into 1/4-inch slices (about 1.5-2 cups), neatly on top of the caramel, overlapping them as necessary for an even layer. Pop the pan into the refrigerator for a few minutes to let the topping set, which helps it hold together during baking if you’re in a hurry, this step ensures the apples don’t shift.

Third Step: Mix the Dry Ingredients In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt until everything is well combined. This dry mix forms the base of your cake and adds that spiced flavor we love for gluten-free versions, swap the flour now to keep things seamless.

Fourth Step: Cream the Butter and Sugars Using a mixer, beat 1/2 cup of softened unsalted butter until it’s creamy, then add 1/2 cup of granulated sugar and 1/2 cup of packed light or dark brown sugar, beating until the mixture is light and fluffy. This step usually takes about 2-3 minutes and builds the cake’s texture ensure your ingredients are at room temperature for the best results, and consider using a lighter sugar alternative if you’re aiming for a lower-calorie caramel apple upside down cake.

Fifth Step: Add Eggs and Wet Ingredients Beat in 2 large eggs at room temperature and 1 teaspoon of pure vanilla extract until fully incorporated, which helps bind the batter. Then, on low speed, add the dry ingredients from the earlier step, followed by slowly pouring in 6 tablespoons of whole milk at room temperature while mixing until just combined. This creates a smooth batter that bakes up perfectly for vegan adaptations, use flax eggs and non-dairy milk here to maintain moisture.

Final Step: Bake and Serve Remove the chilled topping from the refrigerator and pour the batter evenly over it in the pan. Bake for 40 to 46 minutes, covering with foil halfway through to prevent overbrowning, and check doneness with a toothpick it should come out mostly clean. Let the cake cool on a wire rack for 15 minutes, then invert it onto a serving plate and allow it to cool completely before slicing. Serve warm for the best taste, and enjoy how this caramel apple upside down cake brings everyone together at the table.