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Recipe: Apple Caramel Upside Down Cake
Similar Categories: Apple, Caramel, Upside, Down, Cake
Serving Size : 8
1 large apple, for cooking -- about 1/2 lb.
10 tablespoons butter -- softened
1 1/4 cups plus 3 tablespoons granulated sugar
2 eggs
1 cup pecans -- (4 ounces)
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
PREPARATION:
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and sauté
until wilted, about 3 minutes. Transfer slices to a plate. Increase heat
to high, add 1/4 cup sugar to skillet and cook, stirring frequently, until
sugar melts and turns golden, about 3 minutes. Remove skillet from heat
and arrange the apple slices in a circular pattern over the bottom. Set
skillet aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set
aside. Sift flour with baking powder, baking soda, and salt; set aside.
Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients
into the batter.
COOKING:
Adjust oven rack to middle position and heat oven to 350°F. Sprinkle half
of the pecan mixture over the apples. Using your fingers or a spoon,
carefully spread half of the cake batter over pecans. Sprinkle the
remaining pecan mixture over the batter and carefully spread the remaining
cake batter over pecans. Bake the cake until top is golden and a toothpick
inserted in the center comes out clean, about 45 minutes. Cool on a rack
for 5 minutes. Run a small knife along the edge of the cake and carefully
invert cake onto a serving platter. If apples stick to the skillet, loosen
with a knife and arrange on the cake. Serve slightly warm or at room
temperature. (Can cover and store at room temperature up to 2 days.)
1 large apple, for cooking -- about 1/2 lb.
10 tablespoons butter -- softened
1 1/4 cups plus 3 tablespoons granulated sugar
2 eggs
1 cup pecans -- (4 ounces)
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
PREPARATION:
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and sauté
until wilted, about 3 minutes. Transfer slices to a plate. Increase heat
to high, add 1/4 cup sugar to skillet and cook, stirring frequently, until
sugar melts and turns golden, about 3 minutes. Remove skillet from heat
and arrange the apple slices in a circular pattern over the bottom. Set
skillet aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set
aside. Sift flour with baking powder, baking soda, and salt; set aside.
Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients
into the batter.
COOKING:
Adjust oven rack to middle position and heat oven to 350°F. Sprinkle half
of the pecan mixture over the apples. Using your fingers or a spoon,
carefully spread half of the cake batter over pecans. Sprinkle the
remaining pecan mixture over the batter and carefully spread the remaining
cake batter over pecans. Bake the cake until top is golden and a toothpick
inserted in the center comes out clean, about 45 minutes. Cool on a rack
for 5 minutes. Run a small knife along the edge of the cake and carefully
invert cake onto a serving platter. If apples stick to the skillet, loosen
with a knife and arrange on the cake. Serve slightly warm or at room
temperature. (Can cover and store at room temperature up to 2 days.)
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