Apple-pecan upside-down cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Pkg. chopped pecans |
| ¼ | cup | Butter |
| 1 | cup | Light brown sugar, packed |
| 2 | Granny Smith apples, peeled cored and sliced | |
| 1 | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 6 | tablespoons | Butter, softened |
| ¾ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| 6 | tablespoons | Milk |
| Whipped cream, optional | ||
Directions
TOPPING
CAKE
Topping: Toast pecans on ungreased baking sheet at 450F. until lightly browned, about 10 minutes. Check frequently to prevent burning.
Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
Pour butter-sugar mixture into a 9" round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top of butter-sugar mixture. Place apples in concentric circles, slightly overlapping, over pecans.
Cake: Sift flour, baking powder, cinnamon and salt into bowl.
Using electric mixer, beat butter at medium speed until light and fluffy. add sugar and continue beating until creamy, 3 to 5 minutes.
Add egg and vanilla and continue beating until completely incorporated.
Reduce speed to low, add flour mixture and milk, alternating in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
Spoon cake batter over topping and spread carefully so batter is even. Bake at 325F. until tester comes out clean, about 55 minutes.
Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes. Invert pan over large plate and let stand about 3 minutes. Carefully remove pan. Serve warm with fresh whipped cream.