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Caramel Apple Upside-Down Cake

You don't even need an oven to create this sweet, moist apple cake.



  • For the apples:
  • 3 apples (we used Pink Lady, but your favorite apple pie apple will work great)
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • For the batter:
  • 3 large eggs
  • 1/2 cup buttermilk
  • 3/4 cup granulated sugar
  • 3/4 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon brandy

Let's get Cooking...

  1. Core apples and slice 2 into 1/8th wedges (about 1/2 inch thick). Dice remaining apple into 1/2-inch chunks.
  2. In a large mixing bowl, whisk eggs, buttermilk and sour cream. Whisk in remaining batter ingredients along with diced apples and set aside.
  3. In a 10-inch cast-iron pan or Dutch oven fitted with lid, melt butter, sprinkle in sugar and caramelize (without stirring), gently swirling pan to create a smooth, tan caramel.
  4. Turn heat to low and carefully lay apple slices in a circular layer, sprinkle with cinnamon and nutmeg, and spread cake batter gently over the top.
  5. Cover and bake cake on stovetop for 45-60 minutes, rotating pan periodically, until a cake tester inserted comes out clean.
  6. Allow to cool slightly before turning out onto a platter. Garnish with a hefty dollop of whipped cream!