This Gluten-Free Salted Caramel Apple Upside Down Cake combines tender cinnamon-spiced apples, rich homemade salted caramel sauce, and a moist gluten-free sour cream cake. Every slice is filled with warm fall flavors, making it a beautiful dessert for holidays, family gatherings, or whenever you are craving a comforting gluten-free apple cake.
Prep Time
25 minutes
Bake Time
40 minutes
Total Time
1 hour 5 minutes
Yield
10 to 12 servings
For the Gluten-Free Cake
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, softened, or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
For the Apple Layer
3 to 4 baking apples, peeled, cored, and sliced
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons caramel sauce
1 tablespoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 teaspoons tapioca starch or cornstarch
For the Salted Caramel Sauce
1 cup granulated sugar
¼ cup water
¾ teaspoon fine sea salt
¼ cup unsalted butter, cut into tablespoon-sized pieces
⅔ cup heavy cream
Prepare the Salted Caramel Sauce
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
Allow the mixture to cook without stirring until it turns a deep amber color, about 8 to 10 minutes.
Carefully remove the pan from the heat and whisk in the butter until melted.
Slowly pour in the heavy cream while whisking continuously. The mixture will bubble vigorously.
Add the sea salt and whisk until smooth. Let the caramel cool slightly.
Prepare the Apple Layer
Preheat the oven to 350°F.
Grease a 9-inch round cake pan.
Pour about ½ cup of the salted caramel sauce into the bottom of the prepared pan and spread evenly.
In a large bowl, combine the sliced apples, cinnamon, nutmeg, caramel sauce, vanilla extract, lemon juice, and tapioca starch.
Toss until the apples are evenly coated.
Arrange the apple slices in an overlapping pattern over the caramel layer.
Prepare the Cake Batter
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 salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes. If using oil, whisk thoroughly with the sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Add half of the dry ingredients and mix until combined.
Add the milk and sour cream and mix until smooth.
Add the remaining dry ingredients and mix just until incorporated.
Assemble and Bake
Carefully spread the cake batter over the arranged apples.
Smooth the top with an offset spatula.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes.
Run a knife around the edges of the pan and carefully invert the cake onto a serving platter.
Let cool slightly before serving.
Serve
Drizzle additional salted caramel sauce over the warm cake before serving if desired.
Serve alone or with a scoop of vanilla ice cream for an extra indulgent dessert.
Choose firm baking apples such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn for the best texture.
Allow all refrigerated ingredients to come to room temperature before mixing for a smoother batter and better rise.
Store leftover cake covered in the refrigerator for up to 4 days.
Warm individual slices for 15 to 20 seconds in the microwave before serving.
For extra caramel flavor, reserve additional sauce for drizzling over each slice.
