Apple Upside-Down Sour Cream Cake - cooking recipe

Ingredients

TOPPING
1 tablespoon butter
1 tablespoon breadcrumbs
3 apples, cored and sliced
2 tablespoons brown sugar
1/4 cup slivered almonds, toasted
1/2 - 1 teaspoon cinnamon
CAKE BATTER
3/4 cup butter, softened
1 1/2 cups brown sugar
3/4 cup ground almonds
3 eggs
2 1/2 cups flour
1 1/2 cups milk or 1 1/2 cups half-and-half cream
1/2 cup sour cream, room temp
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Preparation

Set oven to 375 degrees.
Butter a 13x9-in baking pan.
FOR TOPPING: Sprinkle bread crumbs evenly in the bottom of baking dish; set aside.
In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon.
Arrange apple mixture evenly over the bread crumbs.
FOR CAKE: In a bowl, beat butter and sugar until light and fluffy.
Beat in the ground almonds and eggs.
Stir in remaining ingredients until smooth.
Spoon batter evenly over apples mixture (already in pan).
Bake for 30-35 minutes, or until cake tests done.
Place on a cooling rack for 15 minutes.
TO INVERT: Place cooling rack on top of cake, turn cake upside down, and carefully remove from baking pan.
Bake.