16 ounce golden delicious apples cored peeled halved cut into 1/4-inch-thick slices
0.8 teaspoon salt
0.5 cup cup heavy whipping cream sour
0.7 cup regular sugar (superfine sugar)
6 tablespoons butter unsalted ()
1.5 teaspoons vanilla extract
Equipment
bowl
frying pan
oven
knife
hand mixer
aluminum foil
offset spatula
tongs
pot holder
oven mitt
Directions
Preheat oven to 375°F.
Mix flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended.
Add eggs and vanilla; beat until blended. Beat in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing butterscotch-caramel apples.
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium heat.
Add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling, about 2 minutes.
Add apple slices to skillet and cook until golden brown, using tongs to turn slices, about 3 minutes per side (there will be a lot of liquid in skillet).
Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern.
Carefully spoon cake batter in small dollops atop apples in skillet. Using offset spatula, gently spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices).
Bake until cake is golden brown and tester inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around edges of cake to loosen.
Place large platter atop skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert, allowing cake to settle onto platter.
Serve cake warm.
If your nonstick skillet doesn't have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil witll make it oven safe.
