Zutaten für Apple Pecan Upside Down Cake
- 1 cup pecan halves
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- Granny Smith Apples
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 1/2 cup milk
- Whipped Topping
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Zubereitung von Apple Pecan Upside Down Cake
- Preheat oven to 450°F (232°C).
- Peel, core, and slice 6 medium apples into 1/4-inch thick slices.
- Place apple slices in a bowl with 2 tablespoons of lemon juice and 1/4 cup of water to prevent browning.
- Toast 1 cup pecan halves on an ungreased baking sheet in the preheated oven for 8-10 minutes, or until lightly browned. Watch carefully to prevent burning.
- Reduce oven temperature to 325°F (163°C).
- Melt 1/2 cup (1 stick) unsalted butter in a small, heavy saucepan over medium heat.
- Add 1 cup packed light brown sugar and cook, stirring constantly, until melted and smooth (3-5 minutes). Be careful, sugar burns easily!
- Pour the butter-sugar mixture into a 9-inch round nonstick cake pan and spread evenly to coat the bottom.
- Sprinkle the toasted pecans evenly over the butter-sugar mixture.
- Drain the apple slices and pat them dry with paper towels. Arrange the apple slices in concentric circles, slightly overlapping, on top of the pecans.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy (3-5 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and 1/2 cup milk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently spoon the batter over the apple and pecan topping, spreading evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes.
- Run a thin spatula or knife around the edges of the pan to loosen the cake.
- Let it stand for another 10-15 minutes.
- Invert the cake onto a serving plate and let it stand for 3 minutes before removing the pan.
- Serve warm with fresh whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
201g
Fat
49g
Carbs
21g
