Upside Down Butterscotch Cake Recipes

UPSIDE-DOWN BUTTERSCOTCH CAKE

Steps:

• Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
• Spread over bottom of a buttered 13x9-inch baking pan.
• Cake: Cream shortening with granulated sugar until light.
• Add vanilla and mix well.
• Beat in eggs, one at a time, beating well after each addition.
• Into another bowl, sift together the flour, salt, and baking powder.
• Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
• Beat well after each addition.
• Beat for about 1 minute longer then pour over the topping.
• Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
• Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.

UPSIDE-DOWN BUTTERSCOTCH APPLE SOUR CREAM CAKE

Steps:

• For cake:
• 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.
• For 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.