This is the best Apple Upside Down Cake you will ever try. This delicious dessert consists of a custard-type cake topped with a thick layer of jammy baked apples, followed with a delicious sour cream sauce. It's fantastic!
Prep: Preheat oven to 420F with the rack in the middle. Prepare a 9"x3" round baking pan by lining the bottom with parchment paper if you have it available, otherwise skip.
Apples: Wash 8 or 9 apples, then cut in half and remove the core and stems. Place the halved apples into the prepared baking pan and arrange them "standing up" fitting as many of them possible.
Syrup: Then, stir ⅔ cups sugar, ½ cup hot water, and 1 tbsp vanilla extract until the sugar granules are dissolved. Pour the syrup over the apples and place in the oven. Bake for about 45-55 minutes or until the apples are soft and baked through. If the tops start to burn before the apples are ready, place a flat piece of foil over the top of the baking pan.
About 30-35 minutes into baking start working on the rest of the preparation.
Whisk & combine: In a medium-sized bowl whisk together 2 sticks softened butter and 1.5 cups sour cream until smooth. Then, add this mixture into whipped eggs and fold until smooth.
Add flour: Sift the 1/2 cup flour and 1 tsp of baking powder into the mixture and carefully fold it in.
Remove from oven: By now the apples should be baked through and softened. Turn the heat down to 350F° & carefully remove the baking pan from the oven. With a spoon or an offset spatula lightly press the apples down into an even layer.
Pour: Then, pour the batter over the apples and swirl the pan side to side several times to redistribute the batter in the pan evenly. The pan might be pretty full, but that's ok, the mixture doesn't rise much in the oven.
Bake: Bake at 350F° for about 55 minutes. Check for doneness by inserting a toothpick or a skewer down the middle of the cake. If it comes out clean, remove the cake from the oven and place on a cooling rack. Losen the sides of the cake from the pan by running a thin knife around the edges of the cake and allow to cool completely before inverting the cake on a serving platter.
Refrigerate the cake for at least 2 hours, then serve by cutting into slices.
Tips for success:
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