Blue Ribbon Apple Cake Recipe

How to make it

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• Adjust the oven rack to center position.
• Heat oven to 350°.
• Lightly butter a 9-inch layer cake pan.
• For apples:
• Place butter in a large heavy-bottomed skillet over medium-high heat.
• Once butter has stopped foaming, add sugar and stir to combine.
• Continue to cook until sugar turns dark brown, about 2 minutes, swirling pan occasionally.
• Add salt and apples and fold with spatula to combine.
• Cook, stirring often, until the apples have softened slightly and juices are thickened and syrupy, about 5-7 minutes.
• Remove pan from heat and spoon apples into prepared cake pan.
• For cake:
• In a small bowl, whisk together 1/4 cup sour cream, egg yolk and vanilla until well combined.
• In a large bowl, place flour, sugar, baking powder, baking soda and salt.
• Use an electric mixer on low speed and blend for 15 seconds.
• Add butter and remaining 1/4 cup sour cream.
• Mix on low until dry ingredients are moistened, 1-2 minutes.
• Increase speed to medium and mix for 2 more minutes.
• Add sour cream-egg mixture and beat on medium-high, scraping down sides of bowl, until batter is well-blended and fluffy, about another minute.
• Spoon batter mixture over apples and gently spread out to thin layer that covers apples.
• Bake until cake is dark gold brown and cake test comes out clean, about 35-40 minutes.
• Transfer pan to wire rack and let cool for 5 minutes.
• Place a serving plate over top of pan and invert.
• Let cake sit inverted about 1 minute. Cake will slowly detach itself from pan without tapping or shaking.
• Gently remove pan.
• Serve warm or at room temperature.