About this Recipe
Goodbye Summer, hello Autumn! This Upside Down Caramelized Apple Bread reminds me of why I love fall so much. It has a little bit of everything that makes me feel all warm and cozy.
This recipe starts with the same base I use for my banana bread recipes, but instead of bananas, we’re swapping in peeled, shredded, and drained apples. Mixed with brown butter, plenty of sugar, and just the right amount of fat, this loaf is anything but plain!
To get as much flavor as possible, browning the butter is critical. We’re also pressing lemon zest into the sugars, adding warm spices and crunchy pecans, and, of course, finishing it all with a gorgeous, silky maple caramel sauce that gets poured over a bed of sliced apples just before baking.
Once inverted, the bread reveals beautiful caramelized apples on top, and the smell alone will drive you crazy. Every slice has the just the right balance of crunchy, tender, sweet, and warm flavors throughout. I honestly can’t think of anything better to pair with your afternoon tea, or your late-night glass of milk.
I personally love topping each slice with a little butter and flaky sea salt. It’s a bit indulgent, but I wouldn’t have it any other way. Life is too short to skip the butter!
Key Ingredients
Apples — Any apples with work here, but I’ve been using honeycrisp and they have been doing a brilliant job! Its very important to drain the apples before folding them into the bread. Apples hold so much moisture- if not drained- they can create a very soggy bread.
Pecans — At the very last second I added chopped pecans – And Im so glad that I did! After pouring the caramel sauce over the apples, I realized that this bread needed some texture. And the little bites of pecans in every slice gives a nice, little contrast to tender cinnamon apples.
Lemon Zest — This addition will take your apples to extraordinary places- flavor wise! A little bit of zest press into your brown and granulated sugar will help the apples taste brighter and fresh- and will complement the maple caramel sauce beautifully. I have also found that orange zest works wonderfully here- give it a try sometime!
Flaky Sea Salt — A sprinkle of flaky sea salt balances the sweetness of the maple caramel and enhances the rich flavors of the brown butter and coconut. A final pinch on top adds a delicate crunch and the perfect sweet-and-salty finish.
Maple Syrup — My favorite part of this recipe because you can taste this ingredient! Maple syrup creates the rich caramel sauce that coats the apples as they bake. It adds warmth and depth without overpowering the apple flavor.
Heavy Whipping Cream — Brings the maple caramel sauce together, creating a smooth, silky consistency that coats every apple slice. It adds just enough richness to make the topping feel luxurious without overpowering the maple or apple flavors.
Brown Sugar — Used in both the apple bread and the maple caramel topping. Its deep caramel notes complement the apples beautifully while helping create that sticky, glossy upside-down finish.
Brown Butter — Gives the loaf a rich, nutty flavor that takes apple bread to the next level. Every little browned milk solid adds warmth and incredible depth.
Granulated Sugar — Sweetens the loaf while helping create a light, tender crumb. Combined with brown sugar, it gives the apple bread the perfect balance of sweetness and moisture.
All-Purpose Flour — provides the structure for a soft, sturdy loaf that’s still incredibly tender. It’s the perfect base for supporting the caramelized apple topping.
Baking Soda & Powder — gives the loaf just the right amount of lift. Together, they create a light, fluffy crumb while keeping the apple bread soft and moist.
Buttermilk — Adds moisture and a subtle tang that balances the sweetness of the apple and maple caramel. It also works with the baking soda to create a beautifully tender crumb.
Oil & Sour Cream — This combination is one of my favorite ways to guarantee an incredibly moist apple bread. The oil keeps the loaf soft for days, while the sour cream adds richness and a delicate, velvety texture.
Cinnamon & Freshly Grated Nutmeg — Cinnamon and freshly grated nutmeg bring warmth without overpowering the apples- rather improving their flavor! They simply enhance all of the cozy flavors already happening in the loaf.
FAQ’s
Helpful Tips
- The apples: For this recipe, please ensure you peel and shred the apples. Then its critical to squeeze out and discard the excess liquid. The drained apples should weigh about 240 grams.
- This is a great make-ahead recipe: In fact, I think it’s even better the next day! The flavors have time to meld together, and the apple bread becomes even more moist and tender overnight.
- Use room temperature ingredients: Room temperature eggs, buttermilk, and sour cream incorporate much more easily into the batter, giving you a smoother batter and a more even bake.
- Weigh your ingredients: A kitchen scale is the best way to guarantee a consistently soft, tender loaf every time. It’s especially helpful when measuring flour and apples.
- Keep an eye on the coconut: Toasted coconut can brown quickly toward the end of baking. If you notice it’s becoming deeply golden before the loaf is finished, loosely tent the pan with foil and continue baking until the center is done.
- Don’t overmix the batter: Once you begin adding the dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tougher, denser loaf.
- Let the loaf cool briefly before flipping: About 10–15 minutes is the sweet spot. This gives the loaf time to set while keeping the maple caramel warm enough to release the apples cleanly.
- Tent with foil if needed: Every oven bakes a little differently. If the top is browning faster than the center is baking, loosely cover the loaf with foil for the remainder of the bake.
- Cool completely before slicing: It can be tempting to cut into it right away, but allowing the loaf to cool helps the crumb set and gives you cleaner slices while keeping all of that caramelized apple topping intact.
- Don’t stress if some of the apples sticks This loaf is meant to be rustic! If a slice stays behind in the pan, simply place it back onto the loaf while the caramel is still warm. No one will ever know!
More Recipes!
Here are some more recipes you might enjoy!
Brown Butter Chocolate Chip Banana Bread
Tropical Banana Bread with Coconut Frosting
Nutella Swirl Espresso Banana Bread
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Upside Down Caramelized Apple Bread
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Equipment
- 9×5 loaf pan (preferably light color- this helps the apple bread not brown too much)
Ingredients
Cinnamon Apple Bread
- 1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning
- zest from 1/2 a lemon (orange also works!)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar (dark brown works fine!)
- 2 apples (240 g), peeled, shredded and drained (i highly recommend a kitchen scale here for accuracy)
- 2 large eggs, room temperature
- 1/4 cup (55 ml) avocado oil (any neutral oil works here- canola, vegetable, even extra virgin olive oil)
- 1/3 cup + 1 tbsp (100 ml) buttermilk, room temperature
- 1/4 cup (60 g) sour cream, room temperature
- 1 1/2 tsp (6 ml) vanilla extract
- 1 3/4 cups (220 g) all-purpose flour, not packed spooned & leveled
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tsp (5 g) ground cinnamon
- 1/8 tsp fresh ground nutmeg (regular ground nutmeg is fine)
- 1/2 cup (60 g) pecans, chopped
- 1/2 of one apple, sliced thin (for topping)
- flaky sea salt (for topping after baking, optional but recommended to balance sweetness!)
Maple Caramel Sauce
- 7 tbsp (99 g) unsalted butter
- 1/2 cup (100 g) packed dark brown sugar
- 3 tbsp (45 mL) heavy whipping cream, room temperature
- 3 tbsp (60 g) maple syrup
- pinch of flaky or fine sea salt
- 1 tsp (4 g) vanilla bean paste or vanilla extract (2.5mL)
Instructions
Enable Step-by-Step Mode- To begin, we first want to press our lemon zest into our sugars. In a small bowl, simply add both sugars and zest- press the zest into the sugars. This releases all of the oils from the zest into the sugars- this step will ultimately improve and maximize our apple flavor.
- Preheat oven to 325°F (163°C). Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Set to the side.
- To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely.
- In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg if using. Mix well and then set to the side.
- Add the lemon zest sugars and avocado oil to the bowl with the cooled brown butter. Whisk everything well. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
- Alternate adding the buttermilk and the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Gently fold in the apples and pecans. Try not to overmix! Set the bowl to the side while we work on our sliced apples and maple caramel sauce.
- In the prepared 9×5-inch pan, arrange the sliced apples evenly until the bottom is completely covered.. Set the pan to the side
- For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves.
- Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much.
- Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour about three quarters of the mixture over the apples (we will reserve the last quarter of the sauce for after the bake). Add the apple bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don't spill into your oven.)
- Bake for 55 – 65 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 – 45 min mark, loosely cover the loaf with foil for the remainder of the bake.Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) – then you know its done!
- Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted). Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the apples, then gently lift the pan away. If any apple slices stick to the pan, simply use a spatula to transfer them back onto the loaf—they'll attach easily thanks to the warm caramel. Top with more caramel sauce if desired. Slice and enjoy with butter (optional) and flaky sea salt!