Caramelized Pecan Upside Down Apple Cake

If you’re looking for a dessert that brings the cozy flavors of fall with an elevated twist, this Caramelized Pecan Upside Down Apple Cake is just the thing! It’s the perfect blend of caramelized nuts, tender apples, and a moist spiced cake that’s sure to be a hit for any occasion. This cake combines the flavors of buttery pecans and sweet apples with a hint of cinnamon in every bite. Plus, it’s a stunner when you flip it upside down to reveal a golden, caramelized top.

WHY THIS UPSIDE DOWN PECAN APPLE CAKE SHOULD MAKE IT ON YOUR HOLIDAY BAKING LIST

Caramelized goodness – The sticky, caramelized pecans and apples bake into the top of the cake, offering a beautiful and delicious presentation.

Moist and tender crumb – Thanks to a mixture of oil and milk, the cake is incredibly soft and full of flavor.

Simple but impressive – Though it looks fancy, this cake comes together with easy ingredients you likely already have in your kitchen.

Perfect for fall gatherings – With warm spices, pecans, and apples, this cake is the epitome of cozy fall flavors. It’s great for any fall celebration, whether it’s a family brunch or dinner or a holiday feast!

INGREDIENTS YOU NEED TO MAKE UPSIDE DOWN PECAN APPLE CAKE

Cake

• ¾ cup granulated sugar
• 1/4 cup light brown sugar firmly packed
• 1/2  cup oil vegetable, grapeseed, canola
• 2 eggs room temperature
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• ¼ cup milk
• 1 1/2 cups peeled and finely chopped apples or apple pie filling
• 1 cups chopped pecans
• ½ cup caramel sauce or you can make homemade butterscotch sauce
• 1 teaspoons vanilla extract
• 3/4 cup store bought or homemade caramel sauce

INGREDIENT SUBSTITUTIONS:

2- Fresh Apples with Apple Pie Filling: swap fresh apples with homemade apple pie filling or canned apple pie filling for added sweetness.

HOW TO MAKE THE UPSIDE APPLE CAKE

This cake is unbelievably simple to make with only a few steps. The hardest part is going to be waiting 45 minutes for the cake to bake! But believe me, it will be well worth the patience.

PREPARE THE CARAMELIZED PECANS

In a medium saucepan, heat up the caramel sauce and pecans on medium-low heat until bubbling (about 3-4 minutes) and carefully pour into the bottom of the prepared pan. Spread evenly in the pan. 

PREPARE THE APPLES

Using a peeler, carefully take skin off the apples and cut into quarters, slicing into small pieces. A mandolin slicer or using a food processor works great too.

COMBINE THE SUGAR AND OIL

This recipe doesn’t require a mixer. Combine the sugars and oil in a large mixing bowl and whisk to combine or use a stand mixer fitted with a paddle attachment and beat on medium speed for 2-3 minutes until combined.

Next, add the room temperature eggs one at a time. Thoroughly mixing between each egg.

COMBINE THE DRY INGREDIENTS

In a medium bowl, combine the flour, baking soda, kosher salt and cinnamon and whisk to ensure that it’s evenly distributed.

Using a spatula or wooden spoon, fold the dry ingredients into the wet mixture. Add the apples and vanilla and fold until combined.

BAKING THE CAKE

Lastly, pour the cake batter into the prepared 9-inch springform pan and bake on 350 degrees F for 45-55 minutes. It’s worth the wait- I promise!

Pan Substitutions: You may also use a 9-inch cake pan but make sure to spray the sides of the pan with oil so it doesn’t stick.

TThe springform pan is such an ease as you don’t have to worry about inverting the cake to come out of the pan, you simply take the outer spring off and its done!

Tips for Success

• Use room temperature ingredients – This helps everything mix together more smoothly and results in a better texture for the cake.
• Don’t overmix the batter – Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
• Flip with confidence – When inverting the cake, be sure to do it while the cake is still warm (after sitting at room temperature for 10-20 minutes) to ensure the caramelized top comes off cleanly.

HOW TO SERVE AND STORE THE CAKE

Serve with vanilla ice cream or whipped cream and extra butterscotch drizzle! Store in an airtight container for up to 3 days or 5-7 days in the refrigerator.

This cake would also freeze beautifully. If freezing, allow cake to fully cool and wrap two times with plastic wrap, then foil and into a freezer bag for up to 3 months before serving.

If you like this recipe, you may also want to try:

Apple Pie Cookies

Apple Cake

Moist Spice Sheet Cake

Happy Baking, Friends!

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Caramelized Pecan Upside Down Apple Cake

A blend of caramelized nuts, tender apples, and a moist spiced cake that’s sure to be a hit for any occasion. This cake combines the flavors of buttery pecans and sweet apples with a hint of cinnamon in every bite with a golden, caramelized top.

Print Recipe Pin Recipe

Ingredients

  

• ¾ cup granulated sugar
• 1/4 cup light brown sugar firmly packed
• 1/2 cup oil vegetable grapeseed, canola
• 2 eggs room temperature
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• ¼ cup milk
• 3/4 cups peeled and finely chopped apples or apple pie filling 2-3 apples
• 1 cup chopped pecans
• 3/4 cup store bought caramel sauce or Homemade
• 1 teaspoons vanilla extract

Instructions

 

• Preheat the oven to 350°F degrees. Line a 9” Springform pan or 9” round cake pan with parchment paper. Set aside
• In a medium saucepan, heat up the caramel sauce and pecans on medium-low heat until bubbling and carefully pour into the bottom of the prepared pan. Spread evenly in the pan.
• Peel and finely chop apples or measure the apple pie filling. Set aside
• In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the sugar and oil together until combined.
• Add eggs, one at a time. Ensuring that each egg is fully combined before adding the next.
• In a large mixing bowl, whisk the flour, baking soda, salt, and cinnamon.
• Add the dry ingredients into the wet ingredients and mix on low speed. Slowly add in the milk and vanilla for 30 seconds or until combined. Using a spatula, fold in the apples or apple pie filling. Pour into the prepared 9-inch springform pan and bake for 45-50 minutes or until toothpick comes out clean.