Apple Upside Down Sour Cream Cake
Delight your taste buds with this decadent Apple Upside Down Sour Cream Cake, a perfect dessert that combines the cozy flavors of spiced caramelized apples and moist, tender crumb. This show-stopping cake starts with a luscious layer of homemade caramel sauce topped with artfully arranged apple slices, which bake to golden, syrupy perfection. The sour cream in the batter ensures a rich, velvety texture, while a hint of cinnamon adds warmth to every bite. Easy to prepare in under 20 minutes before baking, this cake dazzles with its upside-down reveal, making it ideal for holiday gatherings, dinner parties, or a cozy weekend treat. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable sweet indulgence. Whether you're searching for an autumn-inspired dessert or a twist on the classic upside-down cake, this recipe is sure to impress!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 3 Apples (medium, peeled, cored, and sliced thinly)
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 200 grams Granulated sugar
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 120 grams Sour cream
- 60 ml Milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a small saucepan over medium heat, melt 55 grams of unsalted butter. Stir in the brown sugar and heat until it dissolves completely, forming a smooth caramel sauce (about 2-3 minutes). Pour the caramel into the prepared cake pan, spreading it evenly across the bottom.
Arrange the thinly sliced apples on top of the caramel in a fan or circular pattern, overlapping slightly for a decorative look. Set the pan aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, cream the remaining 60 grams of unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three parts and the sour cream in two parts, beginning and ending with the dry ingredients. Add the milk and mix until the batter is smooth and fully incorporated.
Carefully pour the batter over the apples in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife along the edges to loosen, then place a serving plate over the pan and invert the cake onto the plate. Tap gently, if necessary, to release the cake.
Let the cake cool for an additional 15-20 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 558.7 g | 203% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 387.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 458 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
