Caramel Apple Upside Down Spice Cake

Fall is in the air with this scrumptious caramel apple upside down cake featuring our favorite secret ingredient – FAGE Sour Cream.

1 hour 30 minutes

½ cup (1 stick) unsalted butter, melted

½ cup dark brown sugar

1 teaspoon ground cinnamon

2 medium apples, washed and thinly sliced


1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1 cup FAGE Sour Cream, room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small mixing bowl, combine butter, brown sugar, and cinnamon.
  3. Spray a 9 1/2“ round spring form pan with nonstick cooking spray.
  4. Arrange sliced apples in a circular pattern and top with the butter sugar mixture. Set aside in the refrigerator.
  5. In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  6. Using a handheld or stand mixer fitted with a paddle, beat butter and sugar until it’s light and creamy.
  7. Beat in eggs, one at a time until it is well incorporated. Slowly mix in sour cream, vanilla, and lemon zest.
  8. Slowly pour the dry ingredients a little bit at a time into the wet ingredients at low speed until all the ingredients are combined.
  9. Spread the batter over the apples evenly.
  10. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
  11. Remove the cake from the oven and cool for 15 minutes.
  12. Scrap the edges of the cake with a knife, release the spring form, and carefully invert the cake onto a plate or cake stand.
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