After my big fondue party on Friday night, I had guests come in from out of town on Saturday. It was a busy weekend!
For breakfast Sunday morning I wanted to be able to serve something delicious and beautiful. This was definitely it!
The brown sugar, cinnamon, nutmeg and butter blend while cooking to create a fabulous and rich sauce. The flavor of the spices permeates the apples too.
The cake itself is very thick, but softens and flattens out during baking. It did not look like it was going to work when I was putting it in the pan.
The cottage cheese and sour cream blend very well together. It sounded strange, but it actually worked well. You couldn’t taste the cottage cheese at all.
The best part of the coffee cake is how it looks when you flip it onto the platter. It has a great presentation value!
UPSIDE DOWN APPLE COFFEE CAKE
2 Tablespoons Butter
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
2 Medium Apples, Pared, Cored and Sliced
2 Cups Sifted All Purpose Flour
1/4 Cup Brown Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Tablespoons Shortening
2 Eggs
1/2 Cup Sour Cream Mixed With 1/3 Cup Cottage Cheese
Spread butter pieces in the bottom of a baking dish. Mix the brown sugar, cinnamon and nutmeg together, then sprinkle over butter. Arrange apple slices on top and sprinkle with remaining brown sugar. Sift remaining dry ingredients together. Cut in shortening as for biscuits. Beat together eggs and sour cream mixture. Blend with dry ingredients until just moistened. Spread over apple topping and bake in a 450 degree oven for 25 minutes. Invert on a platter immediately.
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