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This Apple Upside-Down Cake is soft, moist, and topped with tender caramelized apples in a buttery cinnamon glaze. Made with my date cake recipe as the base, it’s naturally sweetened with Medjool dates for a wholesome twist on a classic dessert that’s perfect for fall, holidays, or any time you’re craving something cozy.
After seeing how much everyone loved my viral date cake, I couldn’t wait to use it as the base for another dessert. The naturally sweet, moist cake pairs perfectly with caramelized cinnamon apples, creating a dessert that feels comforting and homemade without being overly sweet. It’s one of those cakes that’s just as perfect for a holiday table as it is with an afternoon cup of coffee.
Recipe Overview
Key Ingredients
You’ll only need a handful of pantry staples to make this apple upside-down cake. Full measurements are listed further down in the recipe card.
- Apples: Honeycrisp and Gala apples both work so well because they hold their shape while baking and have the perfect balance of sweetness and tartness.
- Medjool Dates: Naturally sweeten the cake while adding incredible moisture and a rich caramel-like flavor.
- Whole Wheat Flour: Gives the cake a tender crumb with a little extra heartiness. You can use all-purpose flour.
- Warm Milk: Softens the dates, helping them blend into a perfectly smooth puree.
- Coconut Oil: Keeps both the topping and cake moist while adding a subtle richness.
- Brown Sugar: Combined with cinnamon and nutmeg, it creates the caramelized apple topping.
- Cinnamon & Nutmeg: Warm spices that perfectly complement the apples.
Tips for the Best Apple Upside-Down Cake
- Slice the apples about ¼ inch thick so they cook evenly.
- Soak the dates until they’re very soft and easy to blend.
- Don’t overmix the batter once the flour is added.
- Allow the cake to cool for 10 to 15 minutes before inverting it.
- Run a knife around the edge before flipping to help the cake release cleanly if you do not add parchment paper to the sides of your pan.
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Pin ItHow to Make Apple Upside-Down Cake
Step 1: Prepare the Pan
Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom and sides with parchment paper.
Step 2: Make the Apple Topping
Mix together the melted coconut oil, brown sugar, cinnamon, and nutmeg. Spread the mixture evenly over the bottom of the pan, then arrange the apple slices in overlapping circles.
Step 3: Blend the Date Mixture
Soak the dates in the warm milk for 10 to 15 minutes. Blend the softened dates and milk until smooth, then blend in the coconut oil, egg, and vanilla.
Step 4: Make the Batter
Whisk together the flour, baking powder, baking soda, and salt. Stir the wet ingredients into the dry ingredients until just combined.
Step 5: Bake
Spread the batter evenly over the apples and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Invert the Cake
Let the cake cool in the pan for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully flip the cake. Let it sit for about a minute before lifting off the pan.
Variations
- Add chopped pecans or walnuts to the batter if you like.
- Swap the apples for pears for a fun twist.
- Add a pinch of ground cloves or ginger to add more depth and flavor.
- Use maple syrup instead of part of the brown sugar in the topping.
- Serve with vanilla ice cream or coconut whipped cream.
Storage Recommendation
Storing: Store leftover cake, covered, at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Not soaking the dates long enough: Soft dates blend much more smoothly and create a moist, even cake.
- Cutting the apples too thick: Thin, even slices cook more evenly and create a prettier topping.
- Over-mixing the batter: Mix just until the flour disappears to keep the cake tender.
- Flipping the cake too soon: Give it 10 to 15 minutes to cool before inverting. Flipping immediately can cause the topping to slide off.
- Waiting too long to flip the cake: If the cake cools completely in the pan, the caramelized topping can stick. Invert it while it’s still warm.
Common Questions
Yes. Honeycrisp, Gala, Pink Lady, and Fuji apples all work well because they hold their shape during baking.
Absolutely. Bake it a day ahead and store it covered at room temperature or in the refrigerator. It’s delicious served at room temperature or gently warmed.
Medjool dates are recommended because they’re softer, sweeter, and blend more easily. If using Deglet Noor dates, you may need to soak them a little longer.
Yes! Substitute your favorite unsweetened dairy-free milk for the 2% milk.
This usually happens if the cake cools completely before you invert it. Flip it while it’s still warm and let the pan rest upside down for about a minute before lifting it away.
You May Also Like
- Apple Cinnamon Muffins
- Pumpkin Banana Muffins
- Almond Flour Lemon Olive Oil Cake
- Healthy Apple Crisp
- Sweet Potato Muffins
- Cinnamon Coffee Cake Muffins
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Apple Upside-Down Cake
Ingredients
Apple Topping:
- 2 tablespoons melted coconut oil
- ⅓ cup dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 medium Honeycrisp or Gala apples, peeled, cored, and sliced ¼-inch thick
Date Cake:
- 22-24 Medjool dates, pitted
- 1½ cups warm 2% milk
- ½ cup melted coconut oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour, or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher fine salt
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, stir together the 2 tablespoons melted coconut oil, ⅓ cup dark brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until smooth. Spread the mixture evenly over the bottom of the prepared cake pan.
- Arrange the 3 medium Honeycrisp or Gala apples in slightly overlapping circles over the sugar mixture, covering the entire bottom of the pan.
- Place the 22-24 Medjool dates (pitted) in the warm milk and let them soak for 10 to 15 minutes until softened. Transfer the dates and 1½ cups warm 2% milk to a blender, then blend until completely smooth. Add the ½ cup melted coconut oil, 1 large egg, and 2 teaspoons vanilla extract and blend again until combined.
- In a large bowl, whisk together the 1¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher fine salt. Pour the blended date mixture into the dry ingredients and stir just until no dry streaks remain.
- Carefully spoon the batter over the apples and gently smooth the top with a spatula.
- Bake for 40 to 45 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert the cake.
- Let the pan sit for a minute before lifting it away so all of the caramelized apples release cleanly. Serve warm or at room temperature.
Notes
- You can cut the slices smaller for fewer macros
- Serving size: 1 slice
- Honeycrisp and Gala apples work best because they hold their shape while baking.
- Make sure the dates are soft before blending for a smooth, lump-free batter.
- Let the cake cool for 10 to 15 minutes before inverting so the topping has time to set slightly.
- Run a knife around the edge of the pan before flipping to help the cake release cleanly.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
