Caramel Apple Cake

Summer seems to have finally left us here in Orem.  I say that after only two days of rain and clouds.  Perhaps my judgments are a bit premature, but I really and truly hope that autumn is here.  Why?  Why would anyone hope the sun away?  Well, I love changing seasons.  I can’t help feeling tired of summer and ready for fall.  Plus, my fall decorations look stupid when it’s still 100 degrees outside.  AND… with the advent of fall, I can finally cook fall food.  Here’s a great fall recipe:

Caramelized Apple Cake

(Family Circle)

Makes 10 servings – 2 hours

• 1 ½ cups flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup plus 5 tbsp butter, softened and divided
• 2/3 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• ½ cup sour cream
• ½ cup brown sugar, packed
• 2 large granny smith apples, peeled, cored and sliced

1. Preheat the oven to 375F.

2. Mix flour, baking powder and salt in a med. bowl.  Set aside. In a large bowl, cream ½ cup of butter and granulated sugar.

3. Add the eggs and the vanilla.  Blend in the flour mixture.  Blend in the sour cream.

4.  In an oven-proof 10 inch skillet, melt the remaining 5 tbsp of butter.  Add the brown sugar.  Stir for 2 minutes.  Add the apple slices.  Reduce the heat to med-low.  Cook 10 minutes or until the apples are tender.  Let it cool 5 min.

5. Spoon the batter over the apples and spread it to the edges of the pan.  Bake for 30 min.  Cool on a rack for 20 min.  Run a knife around the edge of the pan and carefully invert the cake onto a plate.

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