Fresh Apple Upside Down Cake Recipe

How to make it

---

• Preheat oven at 350 degrees
• TOASTING the pecans is a totally different recipe and none of the above ingredients should be used.
• In the microwave, melt 2 tablespoons of butter (I always use unsalted butter when baking, if it's available).
• Place pecans in a cake pan, pie pan or an 8 x 8 baking pan.
• Brush butter on all the pecan pieces or halves - use it all and shake the pecans around to make sure they are nice and buttered.
• Place pecans in preheated oven (350 degrees) - after 10 minutes, shake pecans around and let toast for another 5 minutes.
• Take pecans out of oven and set aside.
• Okay, now it's time to bake the cake - please use the ingredients from the recipe.
• Melt 1/4 cup butter in a 10-inch cast iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden.
• Add apples slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy.
• Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
• Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy.
• Gradually add remaining 1 cup sugar, beating until light and fluffy.
• Add eggs, one at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and cinnamon; add to butter mixture alternating with milk, beating at low speed just until blended, beginning and ending with flour mixture.
• Stir in remaining 1/2 cup pecans.
• Spoon batter evenly over apple mixture in skillet.
• Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in skillet 5 minutes.
• Invert onto a serving plate.