Name: Apple Upside-Down Cake
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1/3 cup butter, melted -; 1 cup packed brown sugar -; 3 medium tart apples, peeled and sliced -; 1/2 cup chopped walnuts -; Cake: -; 3 tablespoons butter, softened -; 3/4 cup sugar -; 2 eggs -; 1 cup all-purpose flour -; 3/4 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1/4 teaspoon ground cinnamon -; 1/2 cup buttermilk -; 3 tablespoons sour cream -; 1 teaspoon apple brandy or rum, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Apple Upside-Down Cake

1. 1/3 cup butter, melted -

2. 1 cup packed brown sugar -

3. 3 medium tart apples, peeled and sliced -

4. 1/2 cup chopped walnuts -

5. Cake: -

6. 3 tablespoons butter, softened -

7. 3/4 cup sugar -

8. 2 eggs -

9. 1 cup all-purpose flour -

10. 3/4 teaspoon baking powder -

11. 1/2 teaspoon baking soda -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon ground cinnamon -

14. 1/2 cup buttermilk -

15. 3 tablespoons sour cream -

16. 1 teaspoon apple brandy or rum, optional -

How to cook deliciously - Apple Upside-Down Cake

1. Stage

Pour the melted butter into an ungreased 9-inch round baking pan. Sprinkle the bottom evenly with 1/2 cup of brown sugar, then arrange the apple slices in a single layer over brown sugar. Layer the walnuts and the reaming brown sugar on top. Editor’s Tip: Don’t have a round baking pan? Use a round pie pan instead!

2. Stage

In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl or a standing mixer, cream together the butter and sugar until it's light and fluffy. Beat in the eggs one at a time until they are fully incorporated. Add the dry ingredients to the wet ingredients, then beat slowly as you alternate adding the buttermilk and the sour cream until everything is incorporated. If desired, add the brandy or rum.

3. Stage

Spoon the batter into the prepared baking pan and bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 10 minutes before inverting it onto a serving plate. Serve warm! Test Kitchen Tip: Place a baking sheet on the rack below the cake to catch any juices from the cake might bubble over.