Upside Down Apple Cake

I know it is a little early in the season for apple desserts, but I just could not wait to make this cake again. We went to the local market for the agricultural college in our town and got a whole bunch of freshly picked apples- Macintosh, Ginger Gold, and Sunrise. The Macintosh I plan to use in making applesauce, so I tried the other two in the cake. Even though they were softer apples they held up very nicely in the cake and did not turn overly mushy. The Pioneer Woman recommends using Granny Smith, and in other circumstance that would be my preference- for eating and for baking, however I used what I had and it was real tasty. My mother had hers with a little drizzle of heavy whipping cream, while I ate mine plain. Ala mode or caramel sauce would also be delicious additions to have with this cake. 

Upside Down Apple Cake

4-5 Apples, peeled, cored and sliced into 6 pieces

3/4 C. butter

1/2 C. sugar

1/4 C. light brown sugar

1/2 tsp. cinnamon

Cake:

1/2 C. butter

1/2 C. brown sugar

2 large eggs

1 tsp. vanilla extract

1/2 C. sour cream

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. cinnamon

1 apple, peeled, cored, and chopped into small pieces

  • Preheat the oven to 375°.
  • In a cast-iron pan or stainless steel skillet melt the butter. Once the butter is melted stir in the next 3 ingredients until well mixed. Place the apples in the pan, wedge side down. Cook over medium-low/medium heat for about 15 minutes, until they are soft, making sure the sugar does not burn. 
  • While the apples are cooking on the stovetop mix the cake batter. Beat the butter and sugar together, adding in the next 3 ingredients. Sift together the dry ingredients, then slowly mix in the flour mixture. Finish it off by adding in the chopped apple. 
  • Remove the apples from the stovetop and spread the cake batter evenly over the top. Bake in the oven for 30 minutes, until a toothpick coms out of the cake clean. Either flip it out onto a cake plate, or scoop out of the pan to serve. Drizzle with cold whipping cream if desired. 

Adapted from the Pioneer Woman’s Apple Cake in an Iron Skillet.

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