Apple Upside-Down Sour Cream Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This cake smells so good when baking in the oven, it has a delicious apple cinnamon-brown sugar topping on top so no need to top with any frosting, it's great just out of the oven or room temperature topped with whipping cream or ice cream - make sure that your pan is well greased, so that the cake comes out easily for greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) Ingredients:
1 tablespoon butter |
1 tablespoon breadcrumbs |
3 apples, cored and sliced |
2 tablespoons brown sugar |
1/4 cup slivered almonds, toasted |
1/2-1 teaspoon cinnamon |
3/4 cup butter, softened |
1 1/2 cups brown sugar |
3/4 cup ground almonds |
3 eggs |
2 1/2 cups flour |
1 1/2 cups milk or 1 1/2 cups half-and-half cream |
1/2 cup sour cream, room temp |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Set oven to 375 degrees.
2. Butter a 13x9-in baking pan.
3. FOR TOPPING: Sprinkle bread crumbs evenly in the bottom of baking dish; set aside.
4. In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon.
5. Arrange apple mixture evenly over the bread crumbs.
6. FOR CAKE: In a bowl, beat butter and sugar until light and fluffy.
7. Beat in the ground almonds and eggs.
8. Stir in remaining ingredients until smooth.
9. Spoon batter evenly over apples mixture (already in pan).
10. Bake for 30-35 minutes, or until cake tests done.
11. Place on a cooling rack for 15 minutes.
12. TO INVERT: Place cooling rack on top of cake, turn cake upside down, and carefully remove from baking pan.
13. Bake.
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