UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Provided by Diane Rossen Worthington
Categories Cake Fruit Dessert Bake Sauté Easter Fourth of July Quick & Easy Apple Vanilla Spring Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For cake:
- Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
- For butterscotch-caramel apples:
- Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
- Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.
UPSIDE-DOWN APPLE CAKE WITH BUTTERSCOTCH TOPPING
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. -Sabrina Haught, Spencer, West Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in chopped apple; set aside., In a 7-in. cast-iron or other ovenproof skillet, melt butter and chips with brown sugar over medium heat. Stir in sliced apple. Spoon and spread batter over apple mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 249mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE RECIPE | EPICURIOUS.COM
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
- For butterscotch-caramel apples:
- Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
- Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.
- Test-kitchen tip:
- If your nonstick skillet doesn't have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil witll make it oven safe.
UPSIDE-DOWN BUTTERSCOTCH CAKE
Make and share this Upside-Down Butterscotch Cake recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
- Spread over bottom of a buttered 13x9-inch baking pan.
- Cake: Cream shortening with granulated sugar until light.
- Add vanilla and mix well.
- Beat in eggs, one at a time, beating well after each addition.
- Into another bowl, sift together the flour, salt, and baking powder.
- Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
- Beat well after each addition.
- Beat for about 1 minute longer then pour over the topping.
- Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
- Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.
Nutrition Facts : Calories 478, Fat 24.9, SaturatedFat 10.9, Cholesterol 69.3, Sodium 396.5, Carbohydrate 59.2, Fiber 1.3, Sugar 38.4, Protein 5.8
UPSIDE-DOWN APPLE CAKE WITH BUTTERSCOTCH TOPPING RECIPE
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. -Sabrina Haught, Spencer, West Virginia
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in chopped apple; set aside.
- In a 7-in. ovenproof skillet, melt butter and chips with brown sugar over medium heat. Stir in sliced apple. Spoon and spread batter over apple mixture.
- Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
- Yield: 6 servings.
UPSIDE-DOWN APPLE CAKE WITH BUTTERSCOTCH TOPPING
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. -Sabrina Haught, Spencer, West Virginia
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in chopped apple; set aside., In a 7-in. ovenproof skillet, melt butter and chips with brown sugar over medium heat. Stir in sliced apple. Spoon and spread batter over apple mixture. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
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