Prep 10 mins
Cook 45 mins
This apple cake will stay moist for days, if it lasts that long.
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 5 tablespoons unsalted butter, softened
- 2⁄3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
- 1⁄2 cup packed dark brown sugar
- 2 large granny smith apples, peeled, cored and cut into 1/4-inch slices
- Preheat oven to 375 degrees.
- Mix flour, baking powder and salt in a medium-sized bowl; set aside.
- Using an electric mixer on high speed, beat 1/2 cup of the butter in a large bowl for 1 minute or until creamy.
- Add granulated sugar and continue to beat until light and fluffy.
- Add eggs and vanilla, and beat until blended.
- Reduce speed to low.
- Gradually blend in flour mixture, then sour cream.
- Melt remaining 5 T butter in an ovenproof 10-inch nonstick skillet.
- Add brown sugar, stir 2 minutes.
- Add apple slices to the pan and reduce heat to medium-low.
- Cook for about 10 minutes or until tender.
- Let cool for 5 minutes.
- Spoon batter over apples and spread to edge of pan.
- Bake at 375 degrees for 30 minutes or until golden brown.
- Cool on rack for 20 minutes.
- Run knife around edge.
- Carefully invert onto plate.