UPSIDE-DOWN APPLE CAKE WITH BUTTERSCOTCH TOPPING
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. -Sabrina Haught, Spencer, West Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 249mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
UPSIDE-DOWN BUTTERSCOTCH CAKE
Make and share this Upside-Down Butterscotch Cake recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478, Fat 24.9, SaturatedFat 10.9, Cholesterol 69.3, Sodium 396.5, Carbohydrate 59.2, Fiber 1.3, Sugar 38.4, Protein 5.8
UPSIDE DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE
This came from Country Living or some magazine I saw at my mother's....have not had a chance to make it yet
Provided by grandma2969
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Mix flour, baking powder, and salt in medium bowl.set aside.
- In large bowl, beat butter till smooth, gradually add sugar and beat till blended -- add eggs and vanilla, beat till blended.
- Beat in flour mixture, then sour cream -- Stir in chopped apple.set aside while preparing butterscotch caramel sauce.
- TO PREPARE SAUCE:.
- Melt butter in a 10" nonstick ovenproof skillet over medium heat -- add brown sugar and butterscotch morsels, stir till melted and smooth and bubbly -- about 2 minutes.
- Add apple slices and cook till golden, using tongs to turn slices.about 3 minutes per side.(there will be a lot of liquid in skillet) -- remove skillet from heat and cool for 3 minutes.
- Arrange apple slices in skillet in pattern.
- Carefully spoon batter dollops atop apple slices.
- Using an offset spatula, spread batter (batter will seem to float on apples and juices).
- Bake till golden brown -- about 30 minutes.
- Cool in skillet 10 minutes.
- Invert onto large serving platter -- serve warm.
Nutrition Facts : Calories 427.7, Fat 26.7, SaturatedFat 16.8, Cholesterol 112.6, Sodium 461.3, Carbohydrate 42.9, Fiber 1.1, Sugar 23.7, Protein 4.9
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.
Provided by Diane Rossen Worthington
Categories Cake Fruit Dessert Bake Sauté Easter Fourth of July Quick & Easy Apple Vanilla Spring Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
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.
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