Upside Down Apple Cake With Butterscotch Topping Recipes

UPSIDE-DOWN APPLE CAKE WITH BUTTERSCOTCH TOPPING

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in chopped apple; set aside., In a 7-in. cast-iron or other ovenproof skillet, melt butter and chips with brown sugar over medium heat. Stir in sliced apple. Spoon and spread batter over apple mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE

Steps:

• For cake:
• Preheat oven to 375°F. Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
• For butterscotch-caramel apples:
• Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat. Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes. Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
• Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen. Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Serve cake warm.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
• Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
• Pour batter over apples in the baking pan, making sure they are evenly covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

UPSIDE-DOWN BUTTERSCOTCH CAKE

Steps:

• Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
• Spread over bottom of a buttered 13x9-inch baking pan.
• Cake: Cream shortening with granulated sugar until light.
• Add vanilla and mix well.
• Beat in eggs, one at a time, beating well after each addition.
• Into another bowl, sift together the flour, salt, and baking powder.
• Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
• Beat well after each addition.
• Beat for about 1 minute longer then pour over the topping.
• Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
• Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
• Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
• Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
• Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.

APPLE UPSIDE DOWN CAKE

Steps:

• Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface. The skillet must also have a handle that will withstand oven heat. Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
• Remove the apples carefully, draining them. Set them aside. They should now be reduced to about two cups of apples. Melt the remaining butter in the skillet.
• Tip the skillet so the sides are coated with butter. Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved. Spread the sugar mixture evenly over the bottom of the skillet.
• Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet. Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
• Preheat oven to 350 degrees.
• Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored. Stir in the cider or brandy.
• Sift the flour with the baking powder and fold into the yolk mixture. Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
• Spread the batter over the apples in the skillet. Bake 30 minutes. Unmold the cake onto a large platter and serve while still warm.

CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
• In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
• Immediately pour the dulce de leche mixture into a round baking pan.
• Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
• Pour the cake batter on top of the apples and spread the batter evenly on top.
• Bake for 25 minutes, then cool until bottom is slightly warm.
• Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
• Slice and serve with ice cream!
• Enjoy!

APPLE UPSIDE DOWN CAKE

Steps:

• FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
• Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
• FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
• Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

APPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Lightly spray an 8-by-1 1/2-inch round cake pan with vegetable spray and set aside. In a large nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add the apples, cut side down, and sprinkle them with 3 tablespoons sugar; cook until the apples are tender and caramelized, 4 to 5 minutes on each side. Remove from heat.
• Arrange the apples, cut side down, in the prepared cake pan so that they fit snugly together. Fill in any cracks with small pieces of apple, so that the batter wont leak through. Set pan aside.
• Melt remaining 2 tablespoons butter; set aside. Break egg into a food processor; process for about 5 seconds, then while processor is running, add melted butter and buttermilk through the feed tube.
• In a small bowl, whisk together flour, remaining 1/2 cup sugar, spices, baking powder, and salt. Add dry ingredients to mixture in food processor. Cover and pulse until batter is combined, about 20 pulses.
• Pour the batter over sliced apples. Using a spatula, spread batter to completely cover the apples. Bake until cake is golden brown and a tester inserted in the center comes out clean, 40 to 45 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before inverting cake onto a serving plate.