Recipe of Any-night-of-the-week Apple-Pecan Upside-Down Cake

Apple-Pecan Upside-Down Cake. Place in a mixture of water and lemon juice to prevent browning. Sprinkle chopped pecans on top butter-sugar mixture. Reviews for Photos of Apple-Pecan Upside-Down Cake.

Once all the apples are prepped, turn the heat up to medium. "I love pineapple upside down cake and thought this would be a tasty alternative. How to make a Pecan Upside Down Cake's Pecan Topping Layer. An amazingly easy vanilla cake that is covered in sweet pecans that are coated in a caramel that can't be beat.

Place in a mixture of water and lemon juice to prevent browning. Sprinkle chopped pecans on top butter-sugar mixture. Reviews for Photos of Apple-Pecan Upside-Down Cake.

To begin with this particular recipe, we have to first prepare a few ingredients. You can make apple-pecan upside-down cake using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Apple-Pecan Upside-Down Cake:

1. Take 100 g of Pecans,.
2. Get 142 g of Unsalted Butter Softened,.
3. Get 3-4 of Red Apples Preferably Gala or Honeycrisp,.
4. Make ready 3 TBSP of Calvados or Any Apple Brandy,.
5. Get 100 g of Light Muscovado Sugar,.
6. Get 128 g of Unbleached All Purpose Flour,.
7. Take 1 TSP of Sea Salt,.
8. Take 1 TSP of Baking Soda,.
9. Get 1/2 TSP of Baking Powder,.
10. Make ready 1/4 TSP of Nutmeg Freshly Grated,.
11. Get 1.5 TSP of Cinnamon Powder,.
12. Get 50 g of Demerara Sugar,.
13. Take 2 of Eggs,.
14. Get 125 g of Greek Yogurt,.

Serve your Pecan Upside Down Bundt Cake on a beautiful cake plate on your Thanksgiving Dessert Table and watch. Upside Down Apple Cake with caramel sauce and apple wedges in a flour cornmeal batter. Last year my father got it in his head to make an apple upside down cake. Every fall our trees are loaded with apples and dad is always looking for excuses to bake with them.

Steps to make Apple-Pecan Upside-Down Cake:

1. Preheat oven to 180 degree celsius or 350 fahrenheit. In a skillet over medium heat, add pecans. Toast the pecans until aromatic. Remove from heat and transfer into a mortar..
2. Using a pestle, pound the pecans into fine coarse bits. Transfer into a large bowl and set aside. In the same skillet, without any heat, add in 30g of butter. The butter will start to melt as you are preparing the apples..
3. Peel and core the apples. *I didn't follow what Claire did. She used a melon baller to core out the seeds and stems. I, however, used an apple corer. You of cos, can choose whichever method as desired.* Slice the apples into halves. Place them immediately, cut side down on the skillet. *The apples will oxidize fast, especially on the cored and cut sides. Do it this way will slow down the oxidization.*.
4. You may need 3 or 4 apples, depending on the size of your apples and skillet. Once all the apples are prepped, turn the heat up to medium. Cook until the bottom is golden brown. *You may have to rotate the skillet to allow even browning.*.
5. Once bottom is golden brown, flip. Add in 2 TBSP of calvados and let it flambe. *Be very careful will doing this.* Once bottom is lightly browned, remove from heat and set side on a plate lined with kitchen paper or wire cooling rack, cut side up..
6. Retain any leftover liquid in the skillet. With that same skillet over medium heat, add in 50g of light muscovado sugar. Stir to dissolve the sugar. Cook until the sugar caramelized..
7. Remove from heat and set aside. Add flour, salt, baking soda and powder into the same bowl as the pecans. Mix to combine well. Set aside..
8. In another large bowl, add the remaining butter, light muscovado sugar, nutmeg, cinnamon and demerara sugar. Cream butter until light and fluffy with a hand or stand mixer. Add in eggs and the remaining 1 TBSP of calvados..
9. Continue whisking until well combine. Continue whisking, alternating between the pecan mixture and yogurt, 1/3 portion at a time, into the butter mixture until everything is fully incorporated. Lay the apples in the skillet with the cooled caramel, cut side down..
10. Spoon the batter over the apples, making sure all the nooks and crannies in between each apples are filled with the batter. Smooth the top surface with an offset spatula. *If your cast iron skillet comes with non-metal handle, wrap the handle with aluminium foil.*.
11. Wack into the oven and bake for 30 to 40 mins or until the top is evenly browned and the center springs back when gently pressed. Set aside to cool slightly, about 10 mins. Run along the edges with a sharp knife or an offset spatula..
12. Place a larger serving plate over the skillet. Confidently, flip and unmold the cake. If there are any apples that are stuck on the skillet, remove and pop it back into the cake. If there is any leftover caramel that is also stuck on the skillet, add a splash of water and turn the heat up to medium..
13. Swirl to dissolve the harden caramel. Pour the caramel over the cake. Slice and enjoy. The cake can be kept at room temperature, wrapped tightly with parchment paper, for up to 2 days..

The best part about this recipe is that you will have leftovers all week to enjoy to make for really quick breakfasts on the go. This cake would also make a fun afternoon snack! Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert. Place pecans round side down till cover whole inside of the pan. Spread brown sugar till all nuts are covered. , Place one pie crust on top of nuts.

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