Apple Upside-Down Cake
Servings:
12
prep time:
30 mins
cook time:
45 mins
Total time:
1 hour 15 mins
Ingredients
CARAMEL SAUCE
-
½ cup firmly packed brown sugar
-
Vermont Creamery Unsalted Cultured Butter
¼ cup
CAKE
-
1 ½ cups all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon salt
-
¼ teaspoon baking soda
-
Vermont Creamery Unsalted Cultured Butter
10 ¼ tablespoons softened
-
1 ¼ cups sugar
-
2 ¼ large eggs
-
½ cup buttermilk
-
½ cup sour cream
-
1 tablespoon vanilla extract
-
2 ½ medium apples, sliced 1/4 inch
-
½ cup crystallized ginger, if desired
-
½ cup pecans, if desired
-
1 ½ tablespoons Chai spice, if desired
-
Vermont Creamery Crème Fraîche, optional
½ cup
Directions
- Preheat oven to 350ºF. Butter 9-inch round cake pan or spray with cooking spray; line bottom and side of pan with parchment paper.
- Combine brown sugar and 1/4 cup butter in small saucepan; bring to a boil over medium heat. Cook, stirring occasionally, 2-3 minutes or until sugar is melted. Pour mixture into prepared pan; spread evenly over bottom or pan.
- Combine flour, baking powder, salt and baking soda in medium bowl; set aside.
- Combine 10 tablespoons butter and sugar in bowl of stand mixer (or large bowl if using hand mixer). Beat at medium-high speed, stopping occasionally to scrape bowl, 5 minutes or until mixture is light yellow. Add eggs, 1 at a time, beating well after each addition. Reduce speed to medium. Add buttermilk, sour cream and vanilla. Beat until combined. Reduce speed to low; gradually add flour mixture. Continue beating, stopping occasionally to scrape bowl, until combined.
- Arrange apple slices on top of cooled caramel sauce in single overlapping layer. Top apples with crystallized ginger, pecans and Chai spice, if desired. Spoon cake batter over apples; gently spread into even layer.
- Bake 40 minutes or until cake tester inserted into center of cake comes out clean. Cool in pan on wire rack 10 minutes before carefully inverting onto serving platter. (Do not let cake cool more than 10 minutes in pan for easiest release.)
- Serve with dollop of lightly sweetened Vermont Creamery Mascarpone or Crème Fraîche.
