Apple pie upside down cake
Instructions:
- 1 1 / 4 cups (21 / 2 sticks) unsalted butter, softened, plus more for pan
- 1 1 / 2 cups packed light-brown sugar
- 3 tablespoons Calvados apple brandy
- Salt
- 3 whole cinnamon sticks
- 6 medium Braeburn or McIntosh apples (about 2 1 / 2 pounds), peeled, cored, and cut into 1 / 4 -inch-thick rings
- 2 1 / 4 cups all-purpose flour
- 1 / 2 teaspoon baking soda
- 1 / 2 teaspoon baking powder
- 3/ 4 teaspoon ground cinnamon
- 1 1 / 2 cups granulated sugar
- 3 large eggs
- 1 1 / 2 teaspoons pure vanilla extract
- 1 / 2 cup sour cream
- Preheat the oven to 375ï€ ï€ F. Butter a 12 x 1-inch round pizza pan. Line bottom with parchment paper, and butter parchment; set aside. Put Ë™ cup butter, the brown sugar, brandy, and a pinch of salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 2 to 3 minutes
- Spread mixture into prepared pan. Place cinnamon sticks on top. Layer with apple rings. Use your hands to press apples gently into mixture; set aside. Sift flour, baking soda, baking powder, 3/ 4 teaspoon salt, and the ground cinnamon into a medium bowl; set aside.
- Put remaining 3/ 4 cup butter and the granulated sugar into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on mediumhigh speed until pale and fluffy. Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream. Spread batter evenly over apples.
- Bake until cake is golden brown and a cake tester inserted into center comes out clean, about 45 minutes. Let cool on a wire rack 15 minutes. Invert onto a serving plate. The cake can be stored at room temperature, covered, up to 1 day.