Make a decadent gluten-free salted caramel apple upside-down cake with cinnamon-spiced apples, homemade caramel, and a moist sour cream cake.
Rich, buttery, and filled with cozy fall flavor, this Decadent Gluten-Free Salted Caramel Apple Upside-Down Cake Recipe features tender cinnamon-spiced apples layered over homemade salted caramel and a moist sour cream cake. Once inverted, the glossy apple topping creates a beautiful dessert that looks as impressive as it tastes.
A combination of sweet rice flour, white rice flour, brown rice flour, and tapioca flour gives the cake a tender, balanced texture without relying on a commercial flour blend. Sour cream adds moisture and richness, while cinnamon, nutmeg, vanilla, and fresh lemon juice complement the apples and caramel.
Serve this gluten-free apple cake slightly warm on its own or add vanilla ice cream and an extra drizzle of salted caramel sauce. It is an indulgent dessert for fall celebrations, holiday dinners, family gatherings, or any occasion that calls for comforting homemade cake.
Directions
Step 1: Prepare the Salted Caramel Sauce
Combine the granulated sugar and water in a medium saucepan. Place the saucepan over medium heat and stir until the sugar dissolves.
Allow the mixture to continue cooking without stirring until it develops a deep amber color, about 8 to 10 minutes. Watch it carefully as it darkens because caramel can burn quickly.
Carefully remove the saucepan from the heat. Whisk in the butter until it is completely melted. Slowly pour in the heavy cream while whisking continuously. The caramel will bubble vigorously when the cream is added.
Add the fine sea salt and whisk until the sauce is smooth. Set the salted caramel sauce aside and allow it to cool slightly while preparing the apples and cake batter.
Step 2: Prepare the Oven and Pan
Preheat the oven to 350°F. Generously grease a 9-inch round cake pan, making sure the bottom and sides are evenly coated.
Pour approximately 1/2 cup of the prepared salted caramel sauce into the bottom of the cake pan. Gently tilt the pan or use a spatula to spread the caramel into an even layer.
Step 3: Season the Apples
Place the sliced apples in a large bowl. Add the cinnamon, nutmeg, 2 tablespoons of salted caramel sauce, vanilla extract, lemon juice, and tapioca starch or cornstarch.
Toss gently until every apple slice is evenly coated with the spiced caramel mixture.
Step 4: Arrange the Apple Layer
Arrange the coated apple slices in an overlapping circular pattern over the caramel in the prepared cake pan. Continue arranging the apples until the bottom of the pan is evenly covered.
Set the pan aside while preparing the gluten-free cake batter.
Step 5: Combine the Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.
Whisk thoroughly to distribute the xanthan gum and leavening ingredients evenly throughout the gluten-free flour mixture.
Step 6: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat for about 3 minutes, or until the mixture is light and fluffy.
If using oil instead of butter, whisk the oil and sugar thoroughly until evenly combined.
Step 7: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed so the ingredients combine evenly.
Mix in the vanilla extract.
Step 8: Finish the Cake Batter
Add half of the dry ingredient mixture to the wet ingredients and mix until combined.
Add the milk or buttermilk and the sour cream. Mix until the batter is smooth and evenly blended.
Add the remaining dry ingredients and mix just until incorporated. Avoid overmixing the batter.
Step 9: Assemble the Cake
Carefully spoon the cake batter over the arranged apples. Spread it gently to the edges of the pan, taking care not to disturb the apple pattern underneath.
Smooth the top of the batter with an offset spatula or the back of a spoon.
Step 10: Bake the Cake
Place the cake pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and place the pan on a wire rack.
Step 11: Cool and Invert
Allow the cake to cool in the pan for 15 minutes. Run a thin knife around the edges to loosen the cake from the pan.
Place a serving platter upside down over the cake pan. Holding the platter and pan securely together, carefully invert them in one smooth motion. Slowly lift away the cake pan to reveal the caramelized apple topping.
Step 12: Serve
Allow the cake to cool slightly before slicing. Drizzle the reserved salted caramel sauce over the warm cake, if desired.
Serve the cake on its own or with a scoop of vanilla ice cream for an extra-rich dessert.
Notes
Choose firm baking apples that hold their shape when heated. Honeycrisp, Granny Smith, Pink Lady, and Braeburn apples are all suitable choices.
Cut the apples into evenly sized slices so they soften at approximately the same rate during baking.
Allow the eggs, milk or buttermilk, and sour cream to reach room temperature before mixing. Room-temperature ingredients blend more smoothly and help create an even cake batter.
Watch the caramel closely as it changes color. Once the sugar reaches a deep amber shade, remove the saucepan from the heat promptly to prevent burning.
Use caution when adding the butter and heavy cream to the hot caramel because the mixture will bubble vigorously.
Do not allow the cake to cool completely in the pan. Inverting it after 15 minutes helps release the apple and caramel layer before the caramel becomes too firm.
Store leftover cake covered in the refrigerator for up to 4 days.
Warm individual slices in the microwave for 15 to 20 seconds before serving, if desired.
Reserve the remaining salted caramel sauce for drizzling over individual slices. If the sauce thickens as it cools, warm it gently until it reaches a pourable consistency.
When preparing this cake for someone with celiac disease or gluten sensitivity, check all packaged ingredients for appropriate gluten-free labeling and prevent cross-contact during preparation.
