Browse by
Browse by
Browse by
Browse by
Apple Upside Down Cake
Tested by Imperial Sugar
Member Submitted Recipe
Food Blogger Recipe
Apple Upside Down Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Sign in to rate this recipe

This Apple Upside Down Cake is perfect for dessert or with a cup of coffee for breakfast. The cake is a spiced sour cream cake with sweet brown sugar baked apples baked on top! 

Prep time
Bake/Cook time
0:25 to 0:30
1 9-inch cake
Sign in to post a comment
Apple Upside Down Cake
Dark Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:25 to 0:30
Yield :
1 9-inch cake


  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup Imperial Sugar Dark Brown Sugar
  • 1 teaspoon cinnamon
  • 1 small Granny Smith apple, cored and thinly sliced
  • 1 cup all-purpose flour*
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract

Caramel Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Place butter in bottom of 9-inch cake pan. Place in oven until melted (just a couple of minutes). Once melted, swirl around the edges of pan.
  3. Sprinkle brown sugar and 1 teaspoon cinnamon evenly on top of melted butter and layer apple slices evenly along pan. Set aside.
  4. In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt.  Add egg, milk, sour cream, vegetable oil, vanilla extract and whisk until smooth.  Carefully pour batter into baking pan.  Place pan on top of cookie sheet to catch any drippings.
  5. Bake for 25 to 30 minutes, or until cake is light brown and a toothpick inserted in center comes out clean. Remove from oven and let cool in pan for 15 minutes.
  6. While cake is cooling, prepare caramel sauce. Bring butter, brown sugar, heavy cream and salt to boil. Boil for 3 minutes while stirring with a heat resistant spatula. Allow to cool.
  7. Invert cake onto a plate or cookie sheet and serve immediately (or store at room temperature until ready to serve). Serve with caramel sauce drizzled on top.


by Jessica Segarra - The Novice Chef

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.