Title: Apple Pecan Upside Down Cake
Categories: Cake
Yield: 8 Servings

		Topping---
1	pk	(2 oz) pecans, chopped
1/4	c	Butter
1	c	Lighted browned sugar,
		Packed
2		Granny Smith apples, peeled,
		Cored and sliced
		Cake---
1	c	Flour
2	ts	Baking soda
1/2	ts	Ground cinnamon
1/4	ts	Salt
6	tb	Butter, softened
3/4	c	Sugar
1		Egg
1/2	ts	Vanilla extract
6	tb	Milk
		Whipped topping, optional

For topping: Toast pecans on ungreased baking sheet at 450 degrees until lightly browned, about 10 minutes. Check frequently to prevent burning. 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. Place apples in concentric circles, slightly over lapping, over pecans. For Cake: 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 addition. Continue to mix only dry ingredients are completely mixed in, stopping to scrape sides if necessary, Spoon cake batter over topping and spread carefully so batter is even. Bake at 325 degrees until tester comes out clean, about 55 minutes. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pans 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. Makes 8 servings.

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

From: Mary A. Smith Date: 06-20-98 (20:31) The Once And Future Legend (1) Cooking

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