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Recipe: Upside-down Salted Caramel Apple Pecan Cake

This indulgent recipe was submitted to us by Monique Volz of It’s full of flavor! The roasted and salted pecans pair well with rich caramelized apples. The trick to this recipe is choosing the best, freshest apples and pecans. Monique recommends Honeycrisp Apples. We recommend Royalty Pecans®, of course. Enjoy!


For Cake:
  • 3 medium Honeycrisp Apples, peeled and thinly sliced
  • 1 ¼ Cup all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon of cinnamon
  • Dash of nutmeg
  • 1/2 Cup salted butter, softened
  • 1/3 Cup of Royalty Pecan Pieces
  • 1/4 Cup granulated sugar
  • 3/4 Cup dark brown sugar plus more for topping
  • 2 eggs
  • 1/2 Cup of milk of choice (almond, skim, etc.)
  • 2 Tablespoons sour cream
  • 1 ¼ teaspoon vanilla
For Salted Caramel:
  • 1/2 cup of butter (1 stick)
  • 3/4 cup of packed dark brown sugar
  • 1/2 teaspoon of sea salt


Preheat the oven to 350° F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray.

Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 cup of dark brown sugar and stir until bubbling.  Add 1/2 teaspoon of sea salt and stir for 30 seconds then turn off heat.

Spread caramel mixture in cake pan and layer with sliced apples and pecans.

For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg. Set aside. In medium bowl beat 1/2 cup of softened butter and the granulated sugar until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes. Alternate adding flour mixture and milk to the butter. Beat about 2 minutes until smooth. Then add in sour cream. Mix until just combined.

Pour cake batter on top of the caramel apples. Generously sprinkle extra brown sugar all over top of cake batter. Bake 45-55 minutes, or until a toothpick put into center comes out clean. Wait 5-10 minutes, then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan.

Let the cake cool for 20 minutes. Serve warm with vanilla bean ice cream.

    Makes 8 servings