Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
38 Mins
Total Time
1 Hour 38 Mins
Makes 8 to 10 servings

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.

How to Make It

Step 1

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°.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Ratings & Reviews

wooopxy's Review

November 29, 2013

tracylobertini's Review

October 07, 2010
This is my go to fall cake recipe. Always a hit with my family and friends. I have made it without the nuts for my picky ones and it is fine.

norahwynn's Review

October 21, 2013

4PPl3k4K3's Review

November 17, 2013
Delicious-- moist, fluffy, sweet. I used extra vanilla in places and nixed the brandy. Would use more apples next time. Highly recommended!

eve81ter's Review

February 10, 2010
Great texture, Needs to be cold before taking out of pan .Mine was warm & broke in 1/2. Great desert .

cookfortim's Review

February 09, 2011
All I have to say is: watch out! Easy and REALLY good!

jmcclintock's Review

October 31, 2013

Not bad…but wouldn't make this again

January 09, 2016
I thought this was just ok.  Toasting the pecans before putting it in the pan to bake resulted in burned pecans.  The cake just tasted alright, I think it would have been better to use a boxed spice cake mix.  I don't think I'd make this again.  There were a lot of steps and it just was ok. 

Worst recipe ever

April 28, 2016
Followed directions exactly. Not enough apples, and they were a little overcooked. At 54 minutes the top was golden but runny on the inside. I cooked only two more minutes but cake tastes dry and overcooked. I used Bisquick original also as noted in recipe. The "caramel" wasn't caramel at all. The brown sugar never melted because it is still granular yet overcooked because it immediately hardened...and I mean HARD - like rock candy. All I got positive from this recipe is that I'll try my own variation using my method of cooked apples instead.