Apple Upside Down Cake
Apple Upside Down Cake features a caramelized cinnamon apple topping that is baked right into a light and fluffy vanilla sour cream cake. This Apple Upside Down Cake is a delicious fall dessert that everyone will love.
Servings 8 servings
FOR THE TOPPING
- 4 tablespoons unsalted butter, plus extra for greasing pan
- 4 apples, peeled and cored
- ⅔ cup packed light brown sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon cinnamon
TO MAKE THE TOPPING:
Butter bottom and sides of a 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
Slice the apples into thin slices (1/4 to 1/2 inch thick).
Heat the butter in a large skillet (about 12-inch) over medium high heat. Add the apple slices and cook for a couple of minutes. Add the brown sugar, lemon and cinnamon and mix well so all the apples are coated. Cook for about 3-4 minutes stirring constantly or until the apples start to caramelize.
Transfer the apple mixture to the prepared pan and lightly press into even layer. Set aside while preparing cake.
FOR THE CAKE:
In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until well combined. Slowly whisk in the melted butter and mix well. Add the sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
Pour batter into the pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
Cool pan on a wire rack for 20 minutes. Run a paring knife around sides of the cake to loosen. Unmold the cake and let it cool 20 minutes. Serve.
- APPLES: Granny Smith, golden delicious and honey crisp are good options.
Calories: 443kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 183mg | Potassium: 233mg | Fiber: 2g | Sugar: 53g | Vitamin A: 635IU | Vitamin C: 4.8mg | Calcium: 77mg | Iron: 1.3mg