Apple Upside-Down Cake
1 hours 15 mins
½ cup brown sugar
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
10 ¼ tablespoons softened
1 ¼ cup sugar
2 ¼ large eggs
½ cup buttermilk
1 tablespoon vanilla extract
2 ½ medium apples, sliced 1/4 inch
½ cup crystallized ginger, if desired
½ cup pecans, if desired
1 ½ tablespoon Chai spice, if desired
- Preheat oven to 350ºF. Butter 9-inch round cake pan or spray with cooking spray; line bottom and side of pan with parchment paper.
- Combine brown sugar and 1/4 cup butter in small saucepan; bring to a boil over medium heat. Cook, stirring occasionally, 2-3 minutes or until sugar is melted. Pour mixture into prepared pan; spread evenly over bottom or pan.
- Combine flour, baking powder, salt and baking soda in medium bowl; set aside.
- Combine 10 tablespoons butter and sugar in bowl of stand mixer (or large bowl if using hand mixer). Beat at medium-high speed, stopping occasionally to scrape bowl, 5 minutes or until mixture is light yellow. Add eggs, 1 at a time, beating well after each addition. Reduce speed to medium. Add buttermilk, sour cream and vanilla. Beat until combined. Reduce speed to low; gradually add flour mixture. Continue beating, stopping occasionally to scrape bowl, until combined.
- Arrange apple slices on top of cooled caramel sauce in single overlapping layer. Top apples with crystallized ginger, pecans and Chai spice, if desired. Spoon cake batter over apples; gently spread into even layer.
- Bake 40 minutes or until cake tester inserted into center of cake comes out clean. Cool in pan on wire rack 10 minutes before carefully inverting onto serving platter. (Do not let cake cool more than 10 minutes in pan for easiest release.)
- Serve with dollop of lightly sweetened Vermont Creamery Mascarpone or Crème Fraîche.