Ingredients

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)*

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature*

Instructions

Step 1: Preheat oven to 350°F (177°C).

Step 2: Prepare the topping by combining butter and brown sugar in a small saucepan over medium heat. Whisk occasionally until the butter melts. Cook while whisking constantly for 1 minute until the mixture thickens. Remove from heat and whisk in cinnamon and vanilla extract. Pour mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange apple slices neatly on top, overlapping as needed. Place pan in the refrigerator for a few minutes to set the topping arrangement.

Step 3: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 4: Using a mixer with a paddle or whisk attachment, beat softened butter on high speed until smooth and creamy (about 1 minute). Add both sugars and beat on high until creamed (about 1 minute), scraping the bowl as needed. Beat in eggs and vanilla extract on high speed until combined, scraping the bowl again.

Step 5: Add the dry ingredients to the wet ingredients. With the mixer on low, slowly pour in milk. Beat just until combined, avoiding over-mixing. Whisk by hand if necessary to remove lumps. The batter will be slightly thick.

Step 6: Remove the topping from the refrigerator. Pour and spread the cake batter evenly over the apple topping.

Step 7: Bake for 40–46 minutes. Halfway through baking, tent the cake with foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

Step 8: Cool the cake on a wire rack for 15 minutes. Invert the cake onto a serving plate or cake stand. Some juices may seep over the sides—this is normal.

Step 9: Serve warm if desired, though the cake slices will be messy. For cleaner slices, allow the cake to cool completely at room temperature before serving. Avoid refrigerating to speed cooling, as this can make the cake dense.

Tips & Variations

Use tart apple varieties like Granny Smith for a balance of sweet and tangy flavors.

Add a handful of chopped pecans or walnuts on top of the caramel for extra crunch.

Substitute the whole milk with buttermilk for a slightly tangier, moist crumb.

For a gluten-free version, try replacing the flour with a gluten-free all-purpose blend with xanthan gum.

FAQs

Can I use other fruits instead of apples?

Yes, pears or peaches work well with this recipe, but keep in mind they may release more moisture. Adjust baking time as needed and arrange slices carefully to prevent sogginess.

Why should I avoid refrigerating the cake to cool it?

Refrigerating the cake to speed up cooling can cause the crumb to become dense and heavy. It’s best to cool it at room temperature for the best texture.