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
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.