Description
A twist on pineapple version. Edited directions since bayhill's review and question about baking powder vs. Baking soda! 🙂
Ingredients
- Pecans
- Butter
- Light Brown Sugar
- Granny Smith Apples
- Flour
- Baking Powder
- Ground Cinnamon
- Salt
- Sugar
- Egg
- Vanilla Extract
- Milk
- Whipped Topping
Instructions
- Peel, core and slice apples about 1 / 4 inch thick
- Place in a mixture of water and lemon juice to prevent browning
- Set aside
- Preheat oven to 450f
- Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes
- Check frequently to prevent burning
- Reduce oven temperature to 325f
- 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 9 inch round nonstick cake pan and spread to coat bottom
- Sprinkle chopped pecans on top butter-sugar mixture
- Drain and pat dry apples and place in circles, slightly overlapping, over pecans
- 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 batter over topping and spread carefully so batter is even
- Bake 55 minutes, or until tester comes out clean
- 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 3 minutes
- Carefully remove pan
- Serve warm with fresh whipped cream