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    You are in: Home / Recipes / Apple Upside-Down Sour Cream Cake Recipe
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    Apple Upside-Down Sour Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Kittencalskitchen's Note:

    This cake smells so good when baking in the oven, it has a delicious apple cinnamon-brown sugar topping on top so no need to top with any frosting, it's great just out of the oven or room temperature topped with whipping cream or ice cream --- make sure that your pan is well greased, so that the cake comes out easily for greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)

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    Units: US | Metric


    • 1 tablespoon butter
    • 1 tablespoon breadcrumbs
    • 3 apples, cored and sliced
    • 2 tablespoons brown sugar
    • 1/4 cup slivered almonds, toasted
    • 1/2-1 teaspoon cinnamon



    1. 1
      Set oven to 375 degrees.
    2. 2
      Butter a 13x9-in baking pan.
    3. 3
      FOR TOPPING: Sprinkle bread crumbs evenly in the bottom of baking dish; set aside.
    4. 4
      In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon.
    5. 5
      Arrange apple mixture evenly over the bread crumbs.
    6. 6
      FOR CAKE: In a bowl, beat butter and sugar until light and fluffy.
    7. 7
      Beat in the ground almonds and eggs.
    8. 8
      Stir in remaining ingredients until smooth.
    9. 9
      Spoon batter evenly over apples mixture (already in pan).
    10. 10
      Bake for 30-35 minutes, or until cake tests done.
    11. 11
      Place on a cooling rack for 15 minutes.
    12. 12
      TO INVERT: Place cooling rack on top of cake, turn cake upside down, and carefully remove from baking pan.
    13. 13

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    Ratings & Reviews:

    • on March 01, 2009


      Thought this wold make a simple breakfast/birthday cake for a colleague tomorrow. However, mine has been cooking already for 45 min @ 375 degrees as another comment stated. Still liquid centre. Not impressed yet. Convection fan is on and it is now 55 minutes! Okay, I've removed the cake at 60 minutes and the top has become very 'crusty'. Stay tuned for what it will be like when inverted. I think I might be making a cinnamon/apple sauce for this one as it looks pretty dry. Correction: VERY dry! I wouldn't make this one again but thanks anyways.

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    • on March 14, 2008


      This was fantastic ! So quick and easy. It was very moist. I cooked my cake just as stated and it came out perfect. We loved the cinnamon flavor. Thanks for posting such a wonderful recipe.

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    • on January 21, 2008


      Excellent recipe Kitten! Moist and delicious. I added walnuts instead of the almonds (personal preference) and all I can say is, "You have to try this one!" I placed mine in the middle rack of my oven, and baked at 350 for 45 mins., due to previous posters comments about not being done. Came out perfect. Thank you Kitten! Debbie

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    Read All Reviews (4)


    Nutritional Facts for Apple Upside-Down Sour Cream Cake

    Serving Size: 1 (216 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 670.9
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 15.9 g
    Cholesterol 141.6 mg
    Sodium 614.5 mg
    Total Carbohydrate 87.9 g
    Dietary Fiber 4.2 g
    Sugars 49.3 g
    Protein 11.5 g

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