Today we have been married 14 years. Today I made Upside Down Apple Cake.
Butter makes the world go round.
This cake is beautiful.
The Pioneer Woman has yet to let me down. This is the best cake ever! You can cook it in any oven proof skillet, but cast iron is superior.
UPSIDE DOWN APPLE CAKE
- 5 whole Granny Smith apples, peeled, corned and cut into six equal pieces
- 1-3/4 sticks butter
- 3/4 c. sugar
- 1 stick butter
- 2/3 c. sugar
- 1-1/2 t. vanilla
- 2 whole large eggs
- 1/2 c. sour cream
- 1-1/2 c. all-purpose flour
- 1-1/2 t. baking powder
- 1 t. salt
- 1/2 t. cinnamon
- 1 whole small Granny Smith apple, peeled, corned and finely chopped
In a 9 to 10-inch skillet (my skillet says 11-3/4 inch on bottom and it worked great!), melt 1-3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 15 minutes.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate.