The Perfect Honey Apple Upside-Down Cake

Every autumn, my kitchen fills with the warm scent of cinnamon and honey as I pull my Honey Apple Upside-Down Cake from the oven.

After a few (admittedly imperfect) attempts—including one slightly burnt caramel disaster—I perfected this golden beauty that turns out tender, moist, and gorgeously caramelized every single time.

Your house will smell like pure autumn magic, and honestly, watching family gather around this cake makes my heart so full.

Why You’ll Love This Honey Apple Upside-Down Cake

I absolutely adore this Honey Apple Upside-Down Cake because it feels both elegant and effortlessly homey at once.

You’ll appreciate how the natural sweetness of honey creates layers of flavor—from the glossy caramel topping to the tender spiced cake itself.

My family requests this every fall gathering, and I love that it actually improves overnight as the flavors meld together.

When autumn baking mood strikes, I often make a whole spread of apple treats. You should definitely try my Crispy Cinnamon Apple Fries as a fun snack while this cake bakes—the kids go wild for them!

And if you’re planning a dessert table, my Caramel Apple Cookies pair beautifully with this upside-down cake.

I love serving them together because they both celebrate those warm fall flavors we all crave.

Ingredients You Need for Honey Apple Upside-Down Cake

For the Apple Topping:

• 1/2 cup granulated sugar
• 5 tablespoons unsalted butter, cubed, plus extra for greasing
• 1/2 cup pure honey
• Small pinch of sea salt
• 3 large Gala or Honeycrisp apples, peeled and cored

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup honey
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup whole milk

For the Honey Glaze:

• 1/3 cup honey
• 3 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• Tiny pinch of salt

I always choose firm apples like Gala or Honeycrisp—they hold their beautiful shape during baking. For the Honey Apple Upside-Down Cake, use room temperature eggs and butter for the smoothest batter.

If you’re short on time, place cold eggs in warm water for 10 minutes. Quality honey makes a real difference here, so grab something you’d enjoy drizzling on toast.

How to Make Honey Apple Upside-Down Cake

1. Prepare your pan: Preheat oven to 350°F and generously butter a 9-inch round cake pan. Line the bottom with parchment paper—trust me on this step, it prevents sticking disasters.
2. Create the caramel base: In a heavy-bottomed saucepan, spread sugar evenly and cook over medium heat without stirring. Watch carefully as it melts and turns deep amber, about 4-5 minutes. Swirl the pan gently if needed, but don’t stir.
3. Finish the caramel: Once beautifully golden, remove from heat and carefully whisk in butter pieces (it will bubble vigorously). Slowly add honey and salt, whisking until smooth. Pour this gorgeous mixture into your prepared pan, tilting to spread evenly.
4. Arrange the apples: Slice each apple half into 6 thin wedges. Arrange them in overlapping concentric circles over the caramel, fitting them snugly together. The pattern will be your stunning cake top once flipped.
5. Make the cake batter: Whisk flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. In your mixer, cream softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in honey until well combined.
6. Combine wet ingredients: Add eggs one at a time, beating well after each addition—don’t worry if it looks slightly curdled. Mix in vanilla extract.
7. Fold in dry ingredients: Add half the flour mixture on low speed, then milk, then remaining flour. Mix just until combined—overmixing creates tough cake.
8. Assemble and bake: Carefully spoon batter over arranged apples, spreading gently with an offset spatula. Bake for 45-50 minutes until a toothpick inserted in cake (not apples) comes out clean.
9. Cool and flip: Cool in pan for exactly 15 minutes—no longer or it might stick. Run a knife around edges, then invert onto serving plate in one confident motion.
10. Make the glaze: While cake cools, warm honey in a small pan until bubbling. Whisk in butter, vanilla, and salt until glossy. Drizzle over warm Honey Apple Upside-Down Cake and watch it soak in beautifully.

Pin this recipe to your fall baking board and share photos of your gorgeous upside-down masterpieces. You can find more cozy seasonal recipes on my Pinterest. Your pins and photos always make my day brighter!

How I Make This Honey Apple Upside-Down Cake Perfect Every Time

My secret to perfect Honey Apple Upside-Down Cake lies in timing and temperature control. I always use a candy thermometer when making caramel—you want it deep amber but not burnt.

Room temperature ingredients blend much more smoothly, creating that tender crumb you’re after. Most importantly, don’t skip the 15-minute cooling time before flipping.

I learned this the hard way when half my apple topping stayed stuck in the pan!

Also, choose apples that are firm but not rock-hard—they should yield slightly to gentle pressure.

Can I make this Honey Apple Upside-Down Cake ahead of time?

Absolutely! This cake actually improves after sitting overnight. Store covered at room temperature for up to 3 days.

The flavors deepen and the texture becomes even more moist. I often make mine the day before dinner parties.

Print

What’s the best way to store leftover cake?

Cover your Honey Apple Upside-Down Cake with plastic wrap or store in an airtight container at room temperature for up to 4 days.

You can also refrigerate it for up to a week—just bring it back to room temperature before serving for the best flavor.

Can I substitute the honey with maple syrup?

While honey creates the signature flavor profile, you can use pure maple syrup in equal amounts. The cake will have a different but equally wonderful taste.

Just avoid pancake syrup, which contains artificial flavors.

Help! My caramel crystallized. What went wrong?

Sugar crystallization usually happens from stirring too early or moisture getting into the pan.

Start fresh with a clean, dry pan and resist stirring until the sugar completely melts. Keep your heat at medium to prevent burning.

Did this Honey Apple Upside-Down Cake make your kitchen smell like autumn heaven? I’d love to see your beautiful creations!

---

How I Love to Serve My Honey Apple Upside-Down Cake

I serve this Honey Apple Upside-Down Cake warm with a dollop of vanilla ice cream or fresh whipped cream on crisp October evenings.

The combination of warm spices and that glossy honey topping makes it feel special enough for holiday gatherings, yet simple enough for weeknight treats.

Sometimes I’ll slice it in the morning and pack it in lunch boxes—it travels beautifully and makes even Tuesday feel festive.