Apple Maple Upside Down Bundt Cake
Holy Toledo, Batman! (My mother had to explain this to me. Robin use to say this to Batman…through a text she called me Batman and I couldn’t figure out why she called me Batman? Duh!)
So check this out, this cake can feed an army! It is a HUGE cake but one of my absolute favorite to look at by far. It is gooey caramelized apples on top of a maple flavor cake so the flavor combination works together versus separate. Confession: I totally whipped this up without full ingredients so this cake accidently happened.
If you love apple desserts like this, try this Caramel Apple Pie
Again, it is so beautiful and may look and a mouthful of fall. It may look funny while mixing ingredients, trust the process!
Why You'll Love This Apple Maple Upside Down Bundt Cake
- Soft, moist cake with caramelized apple topping
- Warm cinnamon flavor perfect for fall baking
- Easy to make with simple ingredients
- No frosting needed — naturally rich and glossy
- Beautiful presentation when flipped
For another cozy dessert, try these Mini Pumpkin Pies
Apple Maple Bundt Cake With Caramel
Key Ingredients You'll Need
- 3 medium apples (any choice)
- 6 tablespoons unsalted butter + 1 stick unsalted butter, softened
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Dash all-spice
- 2 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar + 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 eggs, room temperature
- 3/4 cup olive oil
- 1/4 cup sour cream
- 1 1/2 tablespoons maple extract
- 1/4 teaspoon vanilla extract
How to Make Apple Maple Upside Down Bundt Cake
For the apples:
- Peel and dice apples into small chunks. Place in bowl.
- In a medium sauce pan over medium heat, melt 6 tablespoons butter and 3/4 cup granulated sugar.
- Stirring with a wooden spoon occasionally, watch mixture start to turn a light brown and barely thicken. About 3-4 minutes.
- Add cinnamon and nutmeg, and apples. Fold to coat the apples then turn down to a rapid simmer.
- Stirring occasionally, cover for 5 minutes or until apples are a firm fork tender. (You don’t want them mush but tender)
- Remove from heat. Turn off heat. Set aside.
For the cake:
- Pre-heat oven to 350 degrees F.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- Beat remaining 1 stick of softened butter, 1/4 cup granulated sugar, brown sugar until combined.
- Add in eggs one at a time.
- Add syrup, oil, sour cream and vanilla.
- In batches, add your dry mixture until everything is combined.
To assemble:
- Thoroughly grease bundt pan with spray or butter.
- Pour apples with juice into the bottom of bundt pan.
- Gently scoop cake batter onto the apples evenly. It is okay if some of the juices are showing.
- Bake 35-40 minutes, then lightly place foil over the top. If the top too brown and the cake isn’t quite baked all the way through, just place a flat sheet over the top.
- Take a tooth pick test. If gooey, add another 3-5 minutes. If a crumbs appears, remove and cool.
- Let cool 20 minutes.*
- Invert on cake stand and bask in the glory!
- Let cool completely and drizzle caramel sauce for an added depth of flavor!
*Initially I let the cake cool for 15 minutes, flipped it and some of the apples were falling off because it was too hot. If it is very hot to the touch let cool even longer. This is why I say generously spray your bundt pan. If this happens to you, get a sheet pan and start waving it above the cake to cool it off. Yes, I have looked like a fool myself cooling my cakes this way. HA!
For another oven-baked dessert, try this Cinnamon Swirl Banana Bread
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Stacie’s Tricks & Tips
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Use firm apples like
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Honeycrisp or Granny Smith
-
Don’t skip resting before flipping
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Arrange apples tightly for a beautiful top
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Use real butter for best caramel flavor
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Serve slightly warm for best texture
For more baking techniques, explore
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
Frequently Asked Questions
Can I use any type of apples for apple upside down cake?
Yes, apple upside down cake works best with firm apples like Honeycrisp, Granny Smith, or Fuji because they hold their shape during baking. Softer apples can become mushy and affect the texture of the topping.
How long does apple upside down cake last?
Apple upside down cake lasts up to 4 days in the refrigerator when stored in an airtight container. Reheat slices at 300°F for 10–12 minutes to restore softness.
Can I freeze apple upside down cake?
Yes, apple upside down cake can be frozen for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating gently in the oven.
Can I make apple upside down cake ahead of time?
Yes, apple upside down cake can be made a day ahead and stored in the refrigerator. Warm it slightly before serving to soften the caramel topping.
Why did my apple upside down cake stick to the pan?
Apple upside down cake sticks if the pan isn’t properly greased or if it cools too long before flipping. Flip after about 10 minutes while the caramel is still soft.
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