This dessert is a really delicious variation of the classic pineapple upside down cake. But in my opinion, it is much better. You can switch it up by adding more flavors such as white chocolate or fruit, or you can serve it plain with minimal issues. Either way, it is amazing. Check out what our friends over at Dixie Crystals had to say about this dessert:
“This Apple Upside Down Cake is perfect for dessert or with a cup of coffee for breakfast. The cake is a spiced sour cream cake with sweet brown sugar baked apples baked on top!”
This recipe has 5 stars on their site because of how amazing it is. Think of brown sugar glazed apples for breakfast. Yes, please!
Ingredients
1/2 cup (1 stick) Land O’ Lakes unsalted butter
1/3 cup Dixie Crystals Dark Brown Sugar
1 teaspoon cinnamon
1 small Granny Smith apple, cored and thinly sliced
1 cup Gold Medal all-purpose flour
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
1/3 cup McArthur milk
1/3 cup Daisy sour cream
2 tablespoons Wesson vegetable oil
2 teaspoons vanilla extract
Caramel Sauce
6 tablespoons Land O’ Lakes butter
1/3 cup + 1 tablespoon Dixie Crystals Dark Brown Sugar
1/2 cup Land O’ Lakes heavy cream
Pinch salt
2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F.
Place butter in bottom of 9-inch cake pan. Place in oven until melted (just a couple of minutes). Once melted, swirl around the edges of pan.
Sprinkle brown sugar and 1 teaspoon cinnamon evenly on top of melted butter and layer apple slices evenly along pan. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt. Add egg, milk, sour cream, vegetable oil, vanilla extract and whisk until smooth. Carefully pour batter into baking pan. Place pan on top of cookie sheet to catch any drippings.
Bake for 25 to 30 minutes, or until cake is light brown and a toothpick inserted in center comes out clean. Remove from oven and let cool in pan for 15 minutes.
While cake is cooling, prepare caramel sauce. Bring butter, brown sugar, heavy cream and salt to boil. Boil for 3 minutes while stirring with a heat resistant spatula. Allow to cool.
Invert cake onto a plate or cookie sheet and serve immediately (or store at room temperature until ready to serve). Serve with caramel sauce drizzled on top.
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Quick Tip: Serve with ice cream and chocolate sauce for dessert
Thanks again to Dixie Crystals for this amazing recipe.