Upside-Down Butterscotch Apple Sour Cream Cake
Upside-down cakes have been popular since the Middle Ages, with variations made using different fruits and sweet toppings.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Upside-Down Butterscotch Apple Sour Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until well combined. Pour the mixture into the prepared cake pan.
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Peel and slice the apples. Arrange the apple slices over the butter-sugar mixture in the cake pan.
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In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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In a separate large bowl, beat together the sour cream, granulated sugar, eggs, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter over the apples in the cake pan, spreading it evenly.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Place a serving plate upside down over the cake pan, then carefully flip the cake pan and plate together to release the cake onto the plate.
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Serve the upside-down butterscotch apple sour cream cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
