Apple Upside-Down Cake

By peridot728

Ingredients

• 4-5 apples (Honeycrisp, Pippin, Granny Smith)
• 1 lemon, zested and juiced
• 1/4 Cup + 1Tbs. butter
• 1/4 Cup + 1 Tbs. sugar
• 2 Tbs. sugar
• 1 tsp. cinnamon
• Cake
• 1/3 Cup butter, room temperature
• 1/4 Cup + 1 Tbs sugar
• 3 eggs
• 3 Tbs. sour cream
• 1 tsp. vanilla extract
• 2 tsp. baking powder
• 1/4 tsp kosher salt
• 1/2 Cup + 3 Tbs. all-purpose flour
• Garnish (Optional)
• Maple syrup
• Vanilla Ice Cream

Details

Adapted from tiphero.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Butter a 10-inch round cake pan.

Peel, core and slice apples. Pour lemon juice on apples and toss to coat.

Melt ¼ Cup butter in a small sauce pan. Add ¼ Cup + 1 Tbs. sugar to the pan and cook until sugar dissolves and mixture turns golden brown. Pour the sugar mixture into the prepared pan and arrange the apple slices, neatly lining the bottom of the pan. Sprinkle 2 Tbs. sugar over apples and add 1 Tbs. butter cut into small pieces. Place pan in oven while batter for the cake is made.

Separate egg yolks from whites and set aside. In a small bowl whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and sugar together until well mixed. Beat in the egg yolks (one at a time), sour cream, lemon zest and vanilla extract. Stir in the flour mixture, mix well.

Whip egg white until very stiff and firm. Gently fold them into the batter.

Remove the apples from the oven, sprinkle with cinnamon and pour the cake batter on top. Bake for 25-35 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove cake from the oven and let stand for about 5 minutes. Run a knife along the edge of the pan to loosen the cake, then invert cake onto a flat plate.

Can be served as is, or drizzled with maple syrup and a scoop of vanilla ice cream.