Apple Pecan Upside Down Cake Recipe

Ingredients for 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

How to Make Apple Pecan Upside Down Cake

1. Preheat oven to 450°F (232°C).
2. Peel, core, and slice 6 medium apples into 1/4-inch thick slices.
3. Place apple slices in a bowl with 2 tablespoons of lemon juice and 1/4 cup of water to prevent browning.
4. 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.
5. Reduce oven temperature to 325°F (163°C).
6. Melt 1/2 cup (1 stick) unsalted butter in a small, heavy saucepan over medium heat.
7. Add 1 cup packed light brown sugar and cook, stirring constantly, until melted and smooth (3-5 minutes). Be careful, sugar burns easily!
8. Pour the butter-sugar mixture into a 9-inch round nonstick cake pan and spread evenly to coat the bottom.
9. Sprinkle the toasted pecans evenly over the butter-sugar mixture.
10. 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.
11. 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.
12. 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).
13. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
14. 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.
15. Gently spoon the batter over the apple and pecan topping, spreading evenly.
16. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
17. Let the cake cool in the pan for 10-15 minutes.
18. Run a thin spatula or knife around the edges of the pan to loosen the cake.
19. Let it stand for another 10-15 minutes.
20. Invert the cake onto a serving plate and let it stand for 3 minutes before removing the pan.
21. Serve warm with fresh whipped cream or vanilla ice cream.