How to make it

  • 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.

Reviews & Comments 2

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  • borinda 10 years ago
    Thanks for the speedy emendment re. the cake pan size. This seems so perfect a recipe as the autumn apple crops come in.
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  • borinda 10 years ago
    9" layer pan or 9" tube pan, please?
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