A spiced apple-walnut upside-down cake with an irresistible nutty, spiced caramel and a moist cake is a perfect autumn treat.
Spiced apples, decadent walnut caramel, and a moist cake make this apple upside-down cake a dessert you’ll want all the time.
This cake is such a wonderful autumn dessert; perfect for a chilly fall day with a mug of warm apple cider on the side or as the perfect addition to your holiday table. A moist, spiced vanilla cake is adorned with a layer of tender apples and a rich, decadent walnut caramel sauce that you won’t want to stop eating. It has all the best autumn flavors in every bite.
Finishing each slice with a big dollop of whipped cream or vanilla ice cream and an extra sprinkle of cinnamon really takes it over the edge. It’s a divine dessert that everyone will rave about.
How to make this spiced apple-walnut upside-down cake
What you need
Similar to my other apple upside-down cake recipes, this cake has three layers: a caramel layer, an apple layer, and a cake layer.
- Caramel layer: This uses brown sugar, butter, apple pie spice, vanilla extract, and heavy cream.
- Apple layer: Tart apples–such as Granny Smith–are perfect for this layer as they hold their shape well. They’re tossed with brown sugar, cinnamon, and cornstarch.
- Cake layer: The cake is made with butter, granulated sugar, eggs, all-purpose flour, baking powder, apple pie spice, kosher salt, milk, and vanilla extract.
How to make it
Step 1: Make the caramel. Preheat the oven to 350ºF and lightly grease a 9-inch cake pan. Melt butter in a small pot over medium heat, then add brown sugar and cook until dissolved and slightly darkened. Lower the heat and add apple pie spice, vanilla, and heavy cream. Whisk until smooth. Stir in crushed walnuts, then pour the caramel into the prepared pan. Refrigerate for 15 minutes.
Step 2: Prepare the apples. Toss sliced apples with brown sugar, cornstarch, and cinnamon until evenly coated. Set aside.
Step 3: Make the batter. Sift together flour, baking powder, apple pie spice, and salt. Cream butter and sugar until light and fluffy, then add eggs and mix until smooth. Add half the dry ingredients, then half the milk. Repeat with the remaining dry ingredients and milk, finishing with vanilla extract. Beat until just combined. Be sure not to over-mix the batter!
Step 4: Assemble the cake. Arrange the apples over the chilled caramel in an even layer, slightly overlapping if needed. Pour the batter on top and smooth it out.
Step 5: Bake the cake. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 30 to 45 minutes; it should still be warm but set.
Step 6: Invert and serve. Place a plate over the pan and invert the cake onto it.
From there, you’re ready to enjoy the cake as-is or with a scoop of vanilla ice cream and a sprinkle of cinnamon.
FAQ
Can I make this spiced apple-walnut upside-down cake ahead of time?
Yes. You can bake the cake a day in advance. Once cooled, cover it tightly and store it at room temperature. Before serving, warm it in a 300ºF oven for about 10 minutes to refresh the caramel layer.
What kind of apples work best for this apple-walnut upside-down cake?
Tart, firm apples like Granny Smith or Honeycrisp work best. They hold their shape during baking and balance the sweetness of the caramel.
How do I keep the cake from sticking when I flip it?
Be sure to grease your cake pan well and let the cake rest for 30–45 minutes after baking. Run a butter knife around the edges before inverting it onto a plate while still slightly warm; the caramel will release easily. You can also line the bottom of the pan with a parchment paper round.
Can I make this cake without nuts?
Definitely. You can omit the walnuts completely and continue with the recipe as written.
Q: What’s the best way to serve this upside-down cake?
Serve it warm with a scoop of vanilla ice cream or whipped cream. A sprinkle of cinnamon or sea salt enhances the flavor even more.
How should I store leftovers?
Wrap leftovers tightly in plastic wrap or store them in an airtight container. The cake keeps well in the refrigerator for 4–5 days.
Can I freeze this apple-walnut upside-down cake?
Yes. Once completely cooled, wrap the cake in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge, then warm it in a low oven before serving.
Spiced Apple-Walnut Upside-Down Cake
Ingredients
Caramel layer:
- 4 tablespoons butter
- ½ cup light brown sugar
- 1 teaspoon apple pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ½ cup walnuts (crushed)
Apples:
- 12 ounces Granny Smith apples (peeled, cored, and sliced into ¼-inch slices)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Batter:
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon apple pie spice
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
For serving:
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add the apple pie spice, vanilla extract, and heavy cream. Whisk until smooth. Simmer for 1 minute. Add the crushed walnuts and stir until combined. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the apples:
- Place the sliced apples in a bowl with 2 tablespoons of brown sugar, 1 tablespoon of cornstarch, and 1 teaspoon of cinnamon. Toss gently to combine. Set aside.
Make the batter:
- Sift ¾ cup of all-purpose flour, 1½ teaspoons of baking powder, 1 teaspoon of apple pie spice, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the apples in an even layer and press into the caramel. It’s okay if there is some overlap. Pour the batter over the apples and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.
To serve:
- Place a large plate over the cake pan and carefully invert the cake onto the plate.
- Slice the cake and serve warm with vanilla ice cream and a sprinkle of cinnamon on top. Enjoy!
