Ingredients

8 tablespoons unsalted butter (4 oz, 1 stick)

1.5-2 pounds Granny Smith apples (peeled and sliced into 1/4 inch pieces)

1 teaspoon cinnamon

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup dark brown sugar (packed)

3/4 cup white sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

1/4 cup sour cream (room temperature)

4 tablespoons unsalted butter

3/4 cup dark brown sugar (packed)

Instructions

Step 1: Brown the first 8 tablespoons of butter in a medium skillet over medium-low heat. Stir frequently until the butter foams and turns golden brown with nutty aroma and golden flecks. Pour into a bowl to stop cooking and let cool. Wipe out the skillet.

Step 2: Add the sliced apples and cinnamon to the same skillet. Cook over medium heat for 7-10 minutes until apples are softened but still hold some texture. Set aside.

Step 3: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly with butter or nonstick spray.

Step 4: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl or stand mixer, combine the cooled browned butter, 1/4 cup dark brown sugar, and white sugar. Beat on high speed until combined, then reduce to low speed and add eggs one at a time, followed by sour cream and vanilla extract. Mix until just combined, scraping down sides as needed. Add dry ingredients and mix on low until just incorporated.

Step 5: In the cleaned medium skillet, melt 4 tablespoons butter over medium heat. Add 3/4 cup dark brown sugar and whisk frequently until melted, combined, and slightly lighter in color. Remove from heat as soon as it starts bubbling. Pour this caramel evenly into the prepared cake pan. Arrange the cooked apples over the caramel with little overlap.

Step 6: Pour the batter evenly over the apples and caramel, spreading gently to cover without disturbing the fruit. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Let the cake cool in the pan for at least 30 minutes until it is warm but not too hot to handle. Carefully invert the cake onto a serving plate and allow to cool completely before slicing. Serve with ice cream if desired.

Tips & Variations

Use tart apples like Granny Smith to balance the sweetness and keep the texture firm.

Make sure the browned butter is cooled but still liquid before mixing with eggs to prevent cooking them.

For extra flavor, sprinkle a pinch of nutmeg with the cinnamon when cooking the apples.

Swap sour cream for Greek yogurt for a tangier taste and moist crumb.

Serve warm with vanilla ice cream or whipped cream for a classic pairing.

Storage

Store leftover cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or oven to enjoy the caramel warm again. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use other types of apples instead of Granny Smith?

Yes, you can use other firm, tart apples like Honeycrisp or Braeburn. Avoid very soft or sweet apples as they may become mushy during cooking.

Do I have to brown the butter, or can I use regular melted butter?

Brown butter adds a rich, nutty flavor that elevates this cake. While you can use regular melted butter, the browned butter is key to its distinctive taste.