In this upside-down apple cinnamon cake, apples are spread on the bottom becoming the top of the cinnamon cake. Once flipped, the cake is then drizzled in a honey butter!

With school now in session, I’ve got 8 or so solid hours to myself and I’m all geared up and ready to run full-speed ahead into fall. Like so excited that I’m secretly wishing for cooler weather so I can wear jeans with sweaters and scarves.

So in order for me to make this cake I needed to get into character. Since the sunny 80° day wasn’t really working for me, I cranked up the central air, put on some Alex Clare (have you heard this song?) and slipped on my favorite fuzzy socks and got my baking on.

Apple Cinnamon Cake l

Anddddd look! I made you a cake! Well okay, technically it’s a cake that’s for me that’s for you.

A gift that keeps giving.

It’s really no secret that I’m a big fan of all things dessert. I’m an even bigger fan of all desserts that are upside-down cakes. This cake is my fall version that has apples tossed in cinnamon baked under a brown sugar-cinnamon cake, turned up-side down and then drizzled with melted honey-butter. So if this cake doesn’t get you in the mood for fall, I don’t know what will.

TO Make This Apple Cinnamon Cake You Will Need:

  • gala apples
  • ground cinnamon
  • dark brown sugar
  • unsalted butter
  • eggs
  • whole milk
  • pure vanilla extract
  • all-purpose flour
  • baking powder
  • fresh nutmeg
  • honey

Preheat your oven to 350° and line and grease a 9-inch cake pan.

If you wanna see how it easy it is click here for a tutorial.

Grab 2 apples. I’m using Gala, because that’s what I had, but honeycrisp, golden delicious or granny smith would work too.

Quarter each apple and remove the core parts, I like to leave the skin on, I think it’s prettier that way.

Next, dice the apple wedges into chunks.

Then throw them into a bowl with a 1/2 teaspoon of cinnamon.

Mix them so they’re coated. I snagged a few… couldn’t resist AT ALL! Cinnamon covered apples remind me of my childhood. *sigh*

Next dump the apples into the prepared pan.

Then spread the apples out to form an even single layer.

Then, using the same bowl that the apples were in, add in 1 cup of brown sugar and 3/4 stick (6 tablespoons) of softened butter. Blend the sugar and butter until crumbly.

Crack and add 1 egg at a time, mixing after each one.

Then measure and add in a 1/2 teaspoon of vanilla extract.

Next pour in the 2/3 cup of whole milk and mix until combined. Then set it off to the side for a moment.

In a smaller bowl combine the 1-1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon ground cinnamon.

Next, freshly grate a 1/8 teaspoon fresh nutmeg. Give all that a stir and pour it right-on-into the bowl with the wet ingredients.

Give everything a mix, by hand, just until the dry ingredients are incorporated into the wet.

Pour the brown sugar cake batter over the cinnamon apples.

Using an offset spatula, spread the batter out evenly and bake the cake on the middle rack of your preheated 350° oven for 25-30 minutes or until a cake tester comes out clean.

Let the cake cool for 10 minutes before running a knife along the sides of the pan.

To invert, place a cake stand, plate or platter over top of the apple cinnamon cake and flip. phew!


To make the honey butter, grab a small bowl and measure out 2 tablespoons of honey and the remaining tablespoon of unsalted butter. Zap it in the microwave for 20 seconds or so, until melted.

Apple Cinnamon Cake l

Next just pour the honey butter over the warmapple cinnamon cake.

Apple Cinnamon Cake l

Serve warm!

Apple Cinnamon Cake l

Maybe even with a scoop of vanilla ice cream?

This apple cinnamon cake is so moist you can eat it with a spoon. I know, I know I hate that m-word too, but how else can you better describe a cake?

Apple Cinnamon Cake l

Enjoy! And if you give this apple cinnamon cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Apple Cinnamon Cake l

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Yield: 8 servings

Cinnamon Apple Honey Cake

In this upside-down cinnamon apple honey cake, apples are spread on the bottom becoming the top of the cinnamon cake and is drizzled in a honey butter!


  • cups diced apples, about 1 to 2 apples like honeycrisp, golden delicious or granny smith
  • 1 teaspoon cinnamon, divided
  • 1 cup dark brown sugar
  • 7 tablespoons unsalted butter, divided (6T for the cake plus 1T for the glaze)
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/2 teaspoon real vanilla extract
  • cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon fresh nutmeg
  • 2 tablespoons honey


  • Preheat your oven to 350°.
  • Line a 9-inch round cake pan and spray with extra light olive oil or a baking spray.
  • Core and dice up 1-1/2 cups of apples, that's roughly about 1-1/2 to 2 apples.
  • Toss the diced apples with 1/2 teaspoon cinnamon and place them in the bottom of your prepared pan.
  • In the same bowl add 6 tablespoons of unsalted butter and brown sugar. Mix until crumbly, about one minute.
  • Beat in the eggs {one at a time}. Then, with the mixer on low, blend in the vanilla and whole milk.
  • Combine the flour, remaining cinnamon and baking powder. Grate in 1/8 teaspoon of fresh nutmeg, stir.
  • Add in the dry ingredients and mix by hand until combined thoroughly, then pour over apples and spread evenly.
  • Bake in preheated oven for 40 minutes or until a cake tester comes out clean. Let the cake cool for 10 minutes before inverting onto a cake plate.
  • Meanwhile in a small bowl measure and add the 6 teaspoons of honey and the remaining tablespoon of butter. Zap it in the microwave for 20 seconds until melted and then drizzle it all over the cake cake.
  • Cut into eighths and serve warm with whipped cream or vanilla ice cream.
  • Serve with hot cider, coffee or tea! 🙂
Serving: 1slice, Calories: 338kcal, Carbohydrates: 54g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 143mg, Potassium: 138mg, Fiber: 1g, Sugar: 35g, Vitamin A: 420IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 2mg