Delicious! It is always fun to find new ways to cook/bake with an old cast iron skillet. The sugar melted just right.
Fresh Apple Upside-Down Cake
Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe. A small paring knife makes quick work of peeling the fruit.
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Bake: 30 Minutes
Cool: 5 Minutes
- 3/4 cup butter, softened and divided
- 2 cups sugar, divided
- 3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
- 1 cup toasted chopped pecans, divided
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 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 apple 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, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and cinnamon; add to butter mixture alternately 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° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.
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