Upside-Down Butterscotch Apple Sour Cream Cake
Description
Baker\'s sugar, a favourite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It\'s available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Ingredients
Cake
----
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker\'s sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
Butterscotch-caramel apples
----------------------------
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
----
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker\'s sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
Butterscotch-caramel apples
----------------------------
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Methods/steps
For cake:
---------
Preheat oven to 375?F
Mix flour, baking powder, and salt in medium bowl
Using electric mixer, beat butter in large bowl until smooth
Gradually add sugar and beat until well blended
Add eggs and vanilla; beat until blended
Beat in flour mixture, then sour cream
Stir in chopped apple
Set aside while preparing butterscotch-caramel apples
For butterscotch-caramel apples:
--------------------------------
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat
Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes
Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet)
Remove skillet from heat and let cool 3 minutes
Using tongs, arrange apple slices in skillet in concentric circles or other pattern
Carefully spoon cake batter in small dollops atop apples in skillet
Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices)
Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes
Cool in skillet 10 minutes
Run knife around edges of cake to loosen
Place large platter atop skillet
Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter
Serve cake warm
---------
Preheat oven to 375?F
Mix flour, baking powder, and salt in medium bowl
Using electric mixer, beat butter in large bowl until smooth
Gradually add sugar and beat until well blended
Add eggs and vanilla; beat until blended
Beat in flour mixture, then sour cream
Stir in chopped apple
Set aside while preparing butterscotch-caramel apples
For butterscotch-caramel apples:
--------------------------------
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat
Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes
Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet)
Remove skillet from heat and let cool 3 minutes
Using tongs, arrange apple slices in skillet in concentric circles or other pattern
Carefully spoon cake batter in small dollops atop apples in skillet
Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices)
Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes
Cool in skillet 10 minutes
Run knife around edges of cake to loosen
Place large platter atop skillet
Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter
Serve cake warm
Additional Tips
Baker\'s sugar, a favourite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It\'s available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Reviews
