Topsy Turvy Apple Coffee Cake

There’s something about flipping a cake onto a plate and revealing a glistening layer of caramelized apples and pecans that feels like a little kitchen magic trick.

Butter, brown sugar, and cinnamon melt together in the bottom of the pan, then sliced apples and chopped pecans nestle right in.

On top goes a rich, tender batter made with sour cream that keeps every crumb moist and slightly tangy.

After a short rest out of the oven, you flip it and the sticky, spiced apple layer becomes the crown.

Baker’s Tips

• Let the sour cream and baking soda sit. Those 10 minutes of bubbling activate the leavening and give the cake its lift. Don’t skip it.
• Use firm apples. Granny Smith or Honeycrisp hold their shape beautifully. Soft apples turn to mush during baking.
• Cool exactly 10 minutes before flipping. Too soon and it falls apart. Too long and the caramel hardens, gluing the cake to the pan.
• Alternate dry and wet ingredients. Start and end with the flour mixture. This keeps the batter smooth and prevents overmixing.