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Apple Upside-Down Cake Recipe with Caramelized Apples

This Apple Upside-Down Cake is soft, moist, and topped with tender caramelized apples in a buttery cinnamon glaze. Built on a date-cake base, it uses Medjool dates to naturally sweeten and add rich, caramel-like depth. It’s comforting and wholesome—ideal for fall, holiday gatherings, or a cozy afternoon with coffee.

caked flipped over a plate on a cutting board.

After the success of the viral date cake, this variation felt like a natural next step. The naturally sweet, moist cake complements caramelized cinnamon apples beautifully, creating a dessert that tastes homemade without being overly sweet. It’s versatile enough for a holiday table or a simple afternoon treat.

Recipe Overview

Skill Level
Intermediate
Prep Time
15 mins
Cook Time
45 mins

Key Ingredients

A handful of pantry staples are all you need. Full measurements are listed in the recipe card below.

Ingredients for apple upside-down cake.
  • Apples: Honeycrisp or Gala hold their shape while baking and balance sweetness and tartness.
  • Medjool Dates: Naturally sweet, adding moisture and a caramel-like flavor to the cake.
  • All-Purpose or Whole Wheat Flour: Use all-purpose for a lighter crumb or whole wheat for more heartiness.
  • Warm Milk: Softens the dates so they blend into a smooth puree.
  • Coconut Oil: Keeps the topping and cake moist while adding subtle richness.
  • Brown Sugar: Makes the caramelized apple topping when combined with spices.
  • Cinnamon & Nutmeg: Warm spices that complement the apples and dates.

Tips for the Best Apple Upside-Down Cake

  • Slice apples about 1/4 inch thick so they cook evenly.
  • Soak dates in warm milk until very soft for easy blending.
  • Avoid overmixing the batter once flour is added to keep the cake tender.
  • Cool the cake for 10–15 minutes before inverting to let the topping set slightly.
  • If you don’t line the sides with parchment, run a knife around the edge before flipping to release the cake cleanly.

How to Make Apple Upside-Down Cake

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom and sides with parchment paper.

Step 2: Make the Apple Topping

Combine melted coconut oil, dark brown sugar, cinnamon, and nutmeg. Spread evenly over the bottom of the prepared pan, then arrange the apple slices in slightly overlapping circles.

process shot to add the sugar to the base of the pan and then adding sliced apples.

Step 3: Blend the Date Mixture

Soak 22–24 pitted Medjool dates in 1½ cups warm milk for 10–15 minutes. Blend the dates and milk until smooth, then add 1/2 cup melted coconut oil, 1 large egg, and 2 teaspoons vanilla; blend again until combined.

Step 4: Make the Batter

Whisk together 1¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt. Stir the date mixture into the dry ingredients until just combined—stop when no dry streaks remain.

process shot to soak the dates with milk in a blender, then adding the cake batter over the apples in a pan.

Step 5: Bake

Spoon the batter evenly over the apples and smooth the top. Bake 40–45 minutes, or until the center springs back and a toothpick inserted in the center comes out clean.

Step 6: Invert the Cake

Cool the cake in the pan for 10–15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully flip the cake. Let it rest for about a minute before lifting the pan away so the caramelized apples release cleanly. Serve warm or at room temperature.

An apple upside-down cake sliced on a plate.

Variations

  • Add chopped pecans or walnuts to the batter for crunch.
  • Swap apples for pears for a softer, sweeter topping.
  • Add a pinch of ground cloves or ginger to deepen the spice profile.
  • Replace part of the brown sugar in the topping with maple syrup.
  • Serve with vanilla ice cream or coconut whipped cream for extra indulgence.

Storage Recommendation

Storing: Cover leftover cake and keep at room temperature up to 2 days, or refrigerate up to 5 days.

Freezing: Wrap slices or the whole cake tightly and freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Common Mistakes to Avoid

  • Not soaking the dates long enough: Soft dates blend smoothly and help produce a moist batter.
  • Cutting apples too thick: Even, thin slices cook through and produce a prettier topping.
  • Over-mixing: Stir just until the flour disappears to keep the cake tender.
  • Flipping too soon or too late: Wait 10–15 minutes before inverting; flip while still warm so the caramel topping releases cleanly.
a slice of cake on a plate.

Common Questions

Can I use a different type of apple?

Yes. Honeycrisp, Gala, Pink Lady, and Fuji hold their shape well during baking.

Can I make this cake ahead?

Yes. Bake a day ahead and store covered at room temperature or refrigerated. Serve at room temperature or gently warmed.

Can I use other dates?

Medjool dates are preferred for their softness and sweetness. If using firmer varieties, soak them longer.

Can I make this dairy-free?

Yes—substitute your favorite unsweetened dairy-free milk for the milk called for in the recipe.

You May Also Like

  • Apple Cinnamon Muffins
  • Pumpkin Banana Muffins
  • Almond Flour Lemon Olive Oil Cake
  • Healthy Apple Crisp
  • Sweet Potato Muffins
  • Cinnamon Coffee Cake Muffins

Thanks for reading. If you try this recipe, leave a comment and rating with your feedback—I’d love to hear how it turned out.

Apple Upside-Down Cake

By: Rena Awada

Skill Level: Intermediate

Servings: 8

Prep: 15 mins | Cook: 45 mins | Resting Time: 15 mins | Total: 1 hr 15 mins

This cake combines soft caramelized apples and a date-sweetened cake for a naturally sweet, moist dessert—perfect for fall baking and gatherings.

Ingredients

Apple Topping:

  • 2 tablespoons melted coconut oil
  • 1/3 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 medium Honeycrisp or Gala apples, peeled, cored, sliced 1/4-inch thick

Date Cake:

  • 22–24 Medjool dates, pitted
  • 1 1/2 cups warm 2% milk (or dairy-free milk)
  • 1/2 cup melted coconut oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour (or whole wheat)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher fine salt

Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch round pan and line the bottom with parchment paper.
  2. Mix 2 tablespoons melted coconut oil, 1/3 cup dark brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Spread over the bottom of the pan.
  3. Arrange the 3 sliced apples in slightly overlapping circles to cover the pan bottom.
  4. Soak 22–24 pitted Medjool dates in 1 1/2 cups warm milk for 10–15 minutes. Blend until smooth. Add 1/2 cup melted coconut oil, 1 egg, and 2 teaspoons vanilla and blend until combined.
  5. Whisk 1 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Stir the date mixture into the dry ingredients until just combined.
  6. Spoon the batter over the apples and smooth the top gently. Bake 40–45 minutes, until a toothpick comes out clean.
  7. Cool in the pan 10–15 minutes. Run a knife around the edge, invert onto a serving plate, let rest one minute, then lift the pan off. Serve warm or at room temperature.

Notes

  • Cut slices smaller if you want fewer calories per serving. Serving size: 1 slice.
  • Make sure dates are soft before blending for a lump-free batter.
  • Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days.

Nutrition (approx.)

Calories: 502 kcal | Carbohydrates: 86 g | Protein: 6 g | Fat: 19 g | Sugar: 62 g | Fiber: 7 g

Tried this recipe?

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