Recipe

Fresh Apple Upside Down Cake Recipe

Add Step-by-Step Photos	Mrslewis / All my dishes 11 months, 3 weeks ago A yummy cake, topped with buttery toasted peacans and camelized apples made in a 10" cast iron skillet! Prep:20m Cook:30m Servings:8	Mrslewis
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Ingredients

3/4 cup butter softened and divided into three 1/4 cup pieces

2 cups sugar, divided into two 1 cup portions

3 large Granny Smith apples, peeled and cut into 1/2 inch thick slices (about 8 to 12 slices an apple)

1 cup toasted chopped pecans, divided into two 1/2 cup portions AFTER TOASTING

2 large eggs

1-1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup milk (whole or 2%)

Tart apples, such as Granny Smith, that hold their shape when cooked are best for this recipe. A small paring knife makes peeling quicker.

Directions

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.

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