Apple Upside Down Cake

Fall in love with cake again! This Healthy Upside Down Apple Cake is a lower-sugar dessert that tastes great!

What I love about this apple upside down cake recipe

I love when I can create a sweet treat, but use just a few simple ingredients and less sugar overall. That’s an easier task when it comes to fruit desserts. The natural sweetness of the fresh apples shines through even though I’ve used half the amount of sugar normally called for in apple upside-down cake.

Frequently Asked Questions About Apple Upside Down Cake

How do I make self-rising flour?

I always keep self-rising flour on hand. It’s the secret to my tender homemade pancakes and makes quick work of so many of my quick breads and pound cakes. But I know it’s not always in everyone’s pantry. Making some is easy. Stir together 1 cup of all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self rising flour needed.

Can I use vegetable oil or coconut oil in place of the butter?

Functionally, it will work. But the butter adds a nice flavor that you notice as soon as you bite into the top of the cake. You’ll miss some of that flavor without it.

  • butter
  • brown sugar Swerve
  • apple 
  • self-rising flour
  • white sugar
  • Swerve, granulated 
  • olive oil
  • egg
  • buttermilk
  • vanilla
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healthy apple upside down cake

Apple Upside Down Cake

  • Author: Regan at This Baking Life
  • Total Time: 40 minutes
  • Yield: 8 servings


Made with self-rising flour and half the sugar of the traditional cake, this Apple Upside Down Cake is a quick, easy and healthier way to enjoy a sweet treat!


  • 2 tablespoons butter, at room temperature
  • 2 tablespoons brown sugar Swerve
  • 1 medium apple, thinly sliced (Granny Smith or Honeycrisp work well here)
  • 1 1/2 cups (180 g) self-rising flour
  • 6 tablespoons white sugar
  • 6 tablespoons Swerve, granulated
  • 1/3 cup olive oil
  • 1 large egg
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract


  1. Heat oven to 375 degrees F.
  2. Melt butter in an 8- or 9-inch cake pan, springform pan or cast iron skillet; sprinkle evenly with brown Swerve. Arrange apple slices in an even layer in a circular pattern, as desired, over brown Swerve in bottom of the pan.
  3. Whisk together self-rising flour, white sugar and granulated Swerve in a large bowl.
  4. Add oil, egg, buttermilk and vanilla to dry ingredients; stir to combine.
  5. Using a rubber spatula, spread cake batter over apple layer in prepared cake pan; bake in preheated oven on middle rack until a wooden pick inserted into center of the cake comes out clean, 20 to 30 minutes.
  6. Let cake cool 10 minutes in pan on a wire rack. Carefully invert onto serving plate. Serve warm.


I recommend storing any leftover “less sugar desserts” in the ‘fridge. Sugar acts as a preservative. By using less of it in a recipe, the shelf life of these recipes is reduced when left at room temp. 

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 265
  • Sugar: 15 g
  • Sodium: 375 mg
  • Fat: 13 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 3 g

Keywords: apple upside down cake

Other recipes made with self-rising flour:

sour cream pound cake with self rising flour

Sour Cream Pound Cake

banana bread with self rising flour

Banana Bread

And here’s another Easy Apple Cake recipe you’ll enjoy!

slice of 4 ingredient apple cake with a scoop of ice cream

4 Ingredient Apple Cake

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