Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple-pecan Upside-down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 8

2 Ounce(s) Pkg. chopped pecans
1/4 Cup(s) Butter
1 Cup(s) Light brown sugar, packed
2 Granny Smith apples, peeled
cored and sliced
1 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Salt
6 Tablespoon(s) Butter, softened
3/4 Cup(s) Sugar
1 Egg
1/2 Teaspoon(s) Vanilla extract
6 Tablespoon(s) Milk
Whipped cream, optional
Topping: Toast pecans on ungreased baking sheet at 450F. 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 a 9" round nonstick cake pan
and spread to coat bottom. Sprinkle chopped pecans on top of
butter-sugar mixture. Place apples in concentric circles, slightly
overlapping, over pecans. 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 additions. Continue to mix only until 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 325F. until tester comes out clean, about 55
minutes. Cool in pan 10 to 15 minutes. Carefully run spatula around
edge of pan and let stand another 10 to 15 minutes. Invert pan over
large plate and let stand about 3 minutes. Carefully remove pan.
Serve warm with fresh whipped cream. Posted to MM-Recipes Digest V3
#242 Date: Wed, 04 Sep 1996 14:49:52 -0600 From: Perry & Lauri

Nutrition (calculated from recipe ingredients)
Calories: 323
Calories From Fat: 179
Total Fat: 20.6g
Cholesterol: 62.6mg
Sodium: 211.3mg
Potassium: 76.9mg
Carbohydrates: 32.8g
Fiber: 1.2g
Sugar: 19.7g
Protein: 3.6g

Scale this recipe to Servings [?]