The brown sugar, apple, and pecan mixture that’s cooked in the skillet and then topped with a spiced cake batter become a gooey, rich topping for the cake when it’s inverted.

Recipe by Southern Living

Gallery

Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
38 mins
total:
1 hr 38 mins
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375°.

    Advertisement
  • Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon.

  • Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar.

  • Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.

  • Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended.

  • Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended.

  • Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.

  • Bake at 375° for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake.

  • Note: We tested with Bisquick Original All-Purpose Baking Mix.

Chef's Notes

To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing.