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Upside-Down Apple Cake with Butterscotch Topping

 Upside-Down Apple Cake with Butterscotch Topping
“This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking,” says Sabrina Haught of Spencer, West Virginia. “It fills the house with a perfect autumn smell.”
6 ServingsPrep: 25 min. Bake: 20 min.


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sour cream
  • 2/3 cup chopped peeled tart apple
  • 2 tablespoons butter
  • 2 tablespoons butterscotch chips
  • 2 tablespoons brown sugar
  • 3/4 cup thinly sliced peeled tart apple


  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Beat in vanilla. Combine the flour, baking powder and salt;
  • add to the creamed mixture alternately with sour cream, beating well
  • after each addition. Fold in chopped apple; set aside.
  • In a 7-in. ovenproof skillet, melt butter and chips with brown sugar
  • over medium heat. Stir in sliced apple. Spread batter over apple

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Upside-Down Apple Cake with Butterscotch Topping (continued)

Directions (continued)

  • mixture.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a serving plate. Serve warm. Yield: 6 servings.
Nutritional Facts: 1 slice equals 290 calories, 15 g fat (10 g saturated fat), 72 mg cholesterol, 249 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.