A Sweet Slice of Comfort

There’s something truly special about an upside down cake—it’s humble, cozy, and a little bit magical.

As it bakes, the apples caramelize beautifully beneath the batter, and when you flip it over, you’re rewarded with a glistening, golden crown of fruit.

This Upside Down Apple Cake is the kind of dessert that brings people together.

It’s simple to make, full of warm cinnamon flavor, and the perfect way to use those extra apples sitting on your counter.

The brown sugar and butter topping gives it a rich, caramel-like finish, and it’s just as lovely with your morning coffee as it is served with a scoop of ice cream for dessert.

The best part? It looks stunning without any effort. That rustic, golden top with tender apple slices is enough to make anyone smile.

Whether you’re baking for a gathering or just for your family, this cake is guaranteed to fill your kitchen with the cozy smell of fall—and your heart with a little extra joy.

From my Greek kitchen to yours—καλή όρεξη!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the apple topping:

2 medium red apples, thinly sliced

3 tablespoons unsalted butter

1/3 cup brown sugar

1/2 teaspoon cinnamon

A pinch of nutmeg

For the cake:

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup milk (room temperature)

Caramel sauce for drizzling

Directions

Preheat the oven to 175°C / 350°F.

Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a small saucepan, melt the butter and stir in the brown sugar and cinnamon. Cook for 1–2 minutes until bubbly. Pour this mixture into the cake pan and arrange the apple slices over the sugar layer in a circular pattern.

In a bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in the vanilla.

In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—don’t overmix.

Pour the batter over the arranged apples and smooth the top.

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes.

Carefully invert the cake onto a plate or cake stand. Remove the parchment if used.

Drizzle with caramel sauce if desired, and serve warm or at room temperature.—Enjoy with a cup of Greek coffee or a scoop of vanilla ice cream.