Upside Down Caramel Cake
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1 1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, plus 5 tablespoons unsalted butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup dark brown sugar, packed
1/2 cup sour cream
4 large Granny Smith apples, peeled, cored and cut into 1/4-inch slices
Heat oven to 350 degrees F. Mix flour, baking powder and salt in a medium bowl; set aside. Beat 1 stick butter with an electric mixer on high for 1 minute, until creamy. Add sugar and continue to beat until light and fluffy. Add eggs and vanilla and beat. Reduce speed and blend in flour mixture, then add sour cream.
Melt remaining 5 tablespoons butter in an ovenproof, non-stick skillet. Add apple slices to pan and reduce heat to low; cook 10 minutes or until tender. Cool 5 minutes.
Spoon batter over apples and spread to ege of pan. Bake at 350 degrees F. for 30 to 35 minutes or until center is golden brown. Cool 20 minutes.
Run sharp knife around edge of pan and carefully invert cake onto late. Serve with non-dairy whipped topping or vanilla ice cream.