½ cup + 5 tablespoons melted butter
1½ cup brown sugar
½ teaspoon cinnamon
3-4 granny smith apples, peeled and sliced ¼ inch thick
2 eggs
1 teaspoon vanilla extract
1½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
Optional: 1 cup rough chopped pecans or walnuts for garnish
Apples:
Put slow cooker liner on a 6 quart slow cooker.
Mix 5 tablespoons melted butter, ½ cup brown sugar and cinnamon in a bowl then evenly spread into slow cooker.
Arrange apple slices evenly on top of the butter sugar mixture.
Cake:
In a large bowl use a electric mixer (or whisk if you don't have one) to combine remaining sugar and eggs until they become thick, fluffy and pale in color.
Add in vanilla and remaining melted butter. Mix well until fully incorporated.
In a separate bowl mix together flour, baking powder, baking soda and salt.
Add in half of the flour mixture into eggs and mix until fully combined. Then add in the remaining half and mix well again.
Once all the flour is in add in the sour cream and stir until fully incorporated into batter.
Pour batter into slow cooker and spread evenly.
Line the top of the slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours.
Insert a knife into the center of the cake to make sure it's done. If knife comes out with batter stuck to it, cook for a little longer until knife comes out clean after inserting.
Allow to cool for 10 minutes then remove from slow cooker by lifting liner.
Place on a cutting board or plate. Cover cake with another plate facing down. Carefully flip cake onto top plate (be sure to move the liner out of the way as necessary to make flipping onto plate easier)
Remove liner sprinkle with chopped pecans or walnuts. Serve as is or with ice cream or whipped cream!
