Topping
2 T Butter
2 Medium sized Granny Smith apples or your favorite..I used Pink Ladies because that is what I had, peeled and cored
1/2 C Brown Sugar
1 T Corn Syrup
1 t Lemon Juice
Cake
1 C Flour
1 t Baking Powder
1/2 t Salt
3/4 C Sugar
1/4 C Brown Sugar
2 Eggs
6 T Butter, melted
1/2 C Sour Cream
1 t Vanilla
Instructions
1. FOR THE TOPPING: Spray 9 or 9-inch round, 2-inch-deep nonstick cake pan; set aside. Preheat oven to 350 degrees.
2. Peel and cut apples into 1/4-inch-thick slices; set aside. Heat butter in skillet over medium-high heat. When butter is melted, add apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add brown sugar, corn syrup and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan. Set aside while preparing cake.
3. FOR THE CAKE: Mix together sugar, brown sugar, eggs, butter, sour cream and vanilla until combined. Add flour, baking powder, and salt. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 30 to 45 minutes.
4. Cool cake for about 10 minutes. Invert cake pan onto serving dish. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), cut and serve with whipped cream or ice cream.
MY FAVORITE Whipped Cream
To make the whipped cream
Small container of Whipped Cream
1 t Vanilla extract
Whip it until it's firming up. Add 3/4 Powdered Sugar and whip until stiff.
Heat some butter
Add your apples
These are looking good
Dump apples into sprayed pan. This is also what your cake batter looks like
After you've flipped it out
Serve..
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