Ingredients for Apple Upside Down Sour Cream Cake
- 1 cup (2 sticks) unsalted butter
- 1/2 cup panko bread crumbs
- 6 medium apples
- 1/2 cup packed light brown sugar
- 1/4 cup slivered almonds
- 1 teaspoon ground cinnamon
- 1 cup ground almonds
- 2 large eggs
- 2 cups all-purpose flour
- Milk
- 1 cup sour cream
- Baking Powder
- Baking Soda
- Salt
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How to Make Apple Upside Down Sour Cream Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 13x9 inch baking pan.
- In the bottom of the prepared pan, evenly sprinkle 1/2 cup panko bread crumbs.
- In a medium bowl, gently toss 6 medium apples (peeled, cored, and thinly sliced), 1/2 cup packed light brown sugar, 1/4 cup slivered almonds, and 1 teaspoon ground cinnamon.
- Spread the apple mixture evenly over the bread crumbs in the pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 cup ground almonds.
- In a separate bowl, whisk together 1 cup sour cream, 1 teaspoon vanilla extract, and 2 cups all-purpose flour until smooth.
- Gradually add the wet ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Pour the batter evenly over the apple mixture in the pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- To invert: Place a wire rack upside down on top of the cake. Carefully invert the pan, letting the cake fall onto the rack. Gently remove the pan.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
197g
Fat
79g
Carbs
29g
