Tasty Tuesday: Upside-Down Butterscotch Apple Sour Cream Cake

When my friend Renee (an accomplished domestic adventuress) told me that this cake was “to die for,” I knew that a week could not pass without me making it.  Chris and I polished off one of these in a weekend on our own, then I made a second cake for when the in-laws were here.

It was a success both times (if you don’t count the one pan of burnt caramelized apples followed by Chris’ emergency trip to the store at 8:30 p.m. for more butterscotch morsels).  I prefer it warm, but others seemed to enjoy it at room temperature, with or without vanilla ice cream.

Lucky for me, this recipe is already spelled out for you online courtesy of Epicurious and its original author at Bon Appetit.

Oh, and don’t be thrown  by the “bake in an ovenproof skillet” concept like I was.  Thank goodness Renee was there to assure me that a stainless steel frying pan would work just fine (which it did).  And, she advised further, don’t feel confined to a skillet.  Fry up the apples and then transfer them into a standard cake pan.  Revolutionary.  A good reminder that domestic adventuresses think on their well-polished toes…

P.S. For those of you staying tuned to my Thanksgiving planning, this might make the holiday dessert list…

P.S.S. For anyone keeping track, this is my 5th consecutive recipe post with butter.  Tasty.