Hostess with the Mostess - Butter Scotch Apple Sour Cream Cake

Chef Michael of the Bull and Bear Club of Richmond, has been on a hiatus, but he's brought back with him a wonderful recipe to share, that speaks Spring. As Easter quickly approaches, and you prepare to dine and impress your guest, as the Hostess with the Mostess, why not plan to incorporate in your menu planning, a delicious mouthwatering desert the family will love. Just the sound of "butterscotch...caramel...apples, moistens my pallet....yum!

Now, I'll admit, I'm not a baker, actually I hate baking to be honest, I don't even own cake pans; however, when I was on vacation, I made a Peach Cobbler AND some Banana Bread and I have to say...that to the surprise of my son AND myself, they both turned out pretty tasty. So I just may have to pull out the...naaahh, I'll keep it honest...I may just have to call my mom for this one!!

UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE

Cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker's sugar (superfine sugar) or regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)

Butterscotch-caramel apples
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark20brown sugar
1/3 cup butterscotch morsels
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices

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.

If you take on the challenge of making this, please post your comments about the recipe.

Unveiling in the kitchen,
Dee