Maple-Glazed Apple Upside-Down Cake Recipe

This Maple Apple Upside Down Cake is an easy-to-make, tender, and richly flavored cake loaded with apple slices that bake until meltingly soft in a dark maple syrup caramel. Bonus: it’s vegan-friendly.

Maple Apple Upside Down Cake may well be the best cake I’ve baked. I resisted full-on fall vibes for as long as I could, but the first Jersey Mac new-crop apples at my favorite farm stand ended that resistance in an instant. I bought a tote of apples and set about creating this cake I’d been dreaming of all summer.

This cake celebrates two favorite seasons—apple season and maple season—all in one luscious skillet cake. It’s tender, rich, and generously topped with apple slices that caramelize in pure dark maple syrup.

And yes—this version is egg- and dairy-free, so it’s vegan without sacrificing flavor or texture. My husband couldn’t believe it was vegan; he insisted it tasted like it had a pound of butter in it. A friend called it the best cake she’d ever eaten, saying it “tasted like it had magic in it.”

The recipe is straightforward. Slicing the apples is the most time-consuming part, but the rest comes together easily. If you want a pretty presentation, arrange the apple slices in concentric circles, but a casual scatter works just fine as long as the slices are cut evenly (about 1/8 to 1/4-inch thick).

Maple Apple Upside Down Skillet Cake from foodiewithfamily.com #Vegan

Should I use real maple syrup in my apple cake?

I use dark Grade B maple syrup because it delivers deeper, more complex maple and caramel notes. If you don’t have access to Grade B, Grade A amber maple syrup will work, though it’s lighter in color and flavor. Do not substitute pancake syrup for real maple syrup—the flavor profile is not the same. A homemade brown sugar pancake syrup is an exception and can work well if needed.

Which apples should I use?

Choose a firm, tart apple that holds up in baking and resists browning. I used Jersey Macs and Ginger Golds. Other great baking apples include Empire, Honeycrisp, Idared, Rome, Jonamac, and Paula Red. Keep slices uniform in thickness (about 1/8 to 1/4 inch) so they cook evenly.

Use an oven-safe 11 3/4- or 12-inch skillet for the full recipe, preferably cast iron for even heat distribution. If your pan is smaller, halve the recipe and bake in an 8-inch cake pan, checking for doneness around 23 minutes and adjusting as necessary. If the pan is smaller than recommended, place it on a rimmed baking sheet to catch any overflow.

What sugar should I use?

I like Sucanat (short for sucre de canne naturel) because it has caramel and molasses notes that complement the maple and apple. If you can’t find it, granulated sugar or raw sugar can be substituted in equal volume.

What milk should I use?

Unsweetened almond milk is called for in this recipe, but you can substitute another unsweetened nondairy milk or whole dairy milk if you prefer. I’ve successfully used soy milk and dairy milk as alternatives.

Can I use extra virgin coconut oil?

Yes. I use extra virgin coconut oil here; it’s flavorful and works well as a dairy-free fat. If you prefer or need to, you can substitute butter instead, though the coconut oil gives the cake its characteristic texture and flavor in this version.

Want more cake?

Try other cakes like Brown Sugar Peach French Yogurt Cake, Orange Olive Oil Cake with Candied Oranges, Cinnamon Toast Cake, or Lemon Yogurt Cake for more baking inspiration.

Apple Upside Down Cake

Preheat the oven to 350°F. Generously grease the inside of an 11 3/4-inch or 12-inch cast-iron skillet with extra virgin coconut oil. Pour the maple syrup into the bottom of the pan and arrange the apple slices in concentric circles or a pattern you like.

In a bowl, whisk together the flour, sucanat (or granulated/raw sugar), baking powder, and kosher salt until evenly combined. In a separate bowl, whisk the almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry and stir with a spatula or wooden spoon until no dry pockets remain.

Spoon the batter in dollops over the apples, then gently spread toward the edges to level. Bake for 35 to 38 minutes, or until the top is lightly browned and a toothpick in the center comes out clean. Let the cake rest for 10 minutes on the stovetop.

To unmold, run a thin knife or spatula around the inside of the pan. Place a plate or cake stand larger than the pan over the top, hold it firmly, and invert. The cake should release; if it needs encouragement, give the back of the pan a couple of firm taps. Remove the pan carefully—the maple syrup will run onto the serving platter. Serve warm, at room temperature, or cool. Store leftovers tightly wrapped at room temperature for up to 5 days.