1 pound apples (about 2 large), peeled, cored and sliced 1/4 inch thick (2-2/3)
1 teaspoon lemon juice, freshly squeezed
1/3 cup finely packed light brown sugar, divided up
2/3 walnuts, coarsely chopped
2 large egg yolks
1/3 cup sour cream
3/4 teaspoon Rain’s Choice pure Vanilla Extract
1 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup heavy cream, whipped, with 1 tablespoon good-quality Bourbon (optional)
One 8 inch cake pan (or 9 inch tart tatin pan)
Preheat oven to 350°F.
Place a baking sheet on an oven rack in lower third of oven.
In a medium bowl, toss together the apples, lemon juice and 2 tablespoons of the brown sugar. Allow it to sit for at least 30 minutes.
Toast the walnuts in the 350°F. oven for 10 minutes or until golden brown. When cool, chop them coarsely and set them aside.
Use 1 tablespoon of the butter for the topping to butter the cake pan.
In a small heavy saucepan, preferably non-stick, melt the remaining butter for the topping, add the remaining brown sugar and any liquid that has drained from the apples. Bring it to a boil, stirring constantly and simmer for about 3 minutes or until thickly bubbling and deep amber. Pour this mixture into the prepared cake pan. Place the apple slices, overlapping, onto the bottom of the pan. Arrange slices around the sides of the pan as well. Set aside.
In a medium bowl, lightly combine the yolks, about ¼ of the sour cream and the vanilla.
In a large mixing bowl**, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using hand mixer) and beat for 1 1/2 minutes to aerate and develop cake’s structure. Scrape down the sides.
Gradually add egg mixture to batter in 3 batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides. Scrape the batter into the fruit-lined bottom, smoothing evenly with a rubber spatula.
Bake for 35-40 minutes or until golden brown and the wire cake tester inserted in center comes out clean and the cake springs back when pressed lightly in the center. (Test carefully as the cake may appear done to the eye and still be underdone inside.) Run a small metal spatula around the sides and invert at once onto a serving plate. Leave the pan in place for 1 or 2 minutes before lifting it. If any apple slices have stuck to the skillet, simply use a small spatula to place them back on the cake. Scatter the toasted nuts on top of the cake.
Warm or room temperature. If warm, serve the optional whipped cream on the side instead of on top of the apples.
Airtight: 1 day room temperature, 3 days refrigerated, 2 months frozen.
Unlike a pineapple upside-down cake, it is better not to use a cast iron pan as it turns the apples a somewhat gray-green hue.