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Upside-Down Butterscotch Apple Sour Cream Cake

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One Year Ago: Pumpkin Spice Muffins

Don’t forget about the All Through The Year Cheer Halloween event! We will open the MckLinky on Sunday 🙂

Alright, I know I’m in trouble for not posting lately but I have a good excuse. I have been having some tooth problems. Today I had my first out of two root canal visits. Not the best thing I have ever been through…

So while I have been writhing in pain the thought of cooking or posting kept getting pushed aside. I’m starting to finally feel a little better so I decided to share this delicious cake with you. It combines apples, butterscotch and cake…what’s not to love? Oh another great thing. It’s beyond easy to make. Just one word of advice. Flip it out of the pan when it says too. Don’t do what I did which was pull it out of the oven, take a nap and then realize that the delicious topping as adhered to the bottom of your pan and is not flipping over. It would have also helped if I followed directions and used a nonstick pan. I tried to get old fashioned and used my cast iron skillet. Which I still think would have worked if I hadn’t fallen asleep….


Upside-Down Butterscotch Apple Sour Cream Cake


For 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)

For 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

Source: Epicurious


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.