About the Recipe
This stunning Gluten-Free Salted Caramel Apple Upside Down Cake combines cozy autumn flavors in a delightful dessert. It features a moist, spiced apple cake layered with a buttery, rich, salted caramel topping. Once baked and flipped, it reveals a gorgeous, glistening layer of tender apple slices drenched in caramel sauce.
The cake uses a carefully balanced gluten-free flour blend (sweet rice flour, white rice flour, tapioca flour, and brown rice flour) for a light, tender crumb. Xanthan gum provides structure, while baking powder and baking soda create a soft, airy result. Creamy butter (or oil), sugar, farm-fresh eggs, and pure vanilla extract enrich the batter, creating a rich, fragrant base. Sour cream and whole milk (or buttermilk) add moisture and a subtle tang, keeping the cake flavorful and tender.
The apple layer is where the magic begins. Slices of baking apples are tossed with cozy fall spices (cinnamon, nutmeg), a touch of vanilla, a drizzle of caramel, and a splash of fresh lemon juice. Tapioca or cornstarch helps the apples release less liquid, allowing the caramel to remain thick and glossy.
The caramel sauce, a showstopper, is made by melting granulated sugar with water until golden, then enriching it with butter and cream for a silky texture. A sprinkle of fine sea salt enhances the sweetness, creating the irresistible salted caramel flavor. This mixture is poured into a 9-inch cake pan, where apple slices are arranged elegantly. The cake batter is poured over the apples, and the dessert bakes at 350°F for about 40 minutes, or until a toothpick comes out clean.
After baking, the cake is briefly rested before being flipped onto a serving plate. The formerly bottom layer of caramel and apples cascades down the sides, creating a golden, glossy sheen. The tender, spiced crumb pairs perfectly with the buttery caramel and the soft, gently spiced apples.
This Gluten-Free Salted Caramel Apple Upside Down Cake is perfect for holiday dinners, cozy family gatherings, or as a centerpiece for a fall brunch. Its balance of sweetness, warmth, and a hint of salt makes it a dessert that impresses guests yet is surprisingly straightforward to prepare, making it a new seasonal favorite.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
For the Apples
3–4 baking apples
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons caramel
1 tablespoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 teaspoons tapioca starch, or cornstarch
Caramel Sauce
1 cup granulated sugar
¼ cup water
¾ teaspoon Fine Sea Salt
¼ cup unsalted butter, diced into 1 Tbsp pieces
⅔ cup heavy cream
Preparation
In a 9-inch cake pan, pour caramel sauce at the bottom.
Layer the apples on top of the caramel.
Pour the cake mix over the apples.
Bake in a preheated oven at 350 degrees Fahrenheit for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Notes
