The cake in this recipe has a top layer of apple wedges, making it a hit for all ages. It’s caramelly delicious in every way.
Original recipe makes 1 – 9 inch round cake
Ingredients
3/4 cup butter
1 1/3 cups packed brown sugar
1 3/4 teaspoons ground cinnamon
1 cup pecan halves
2 Granny Smith apples – peeled, cored and cut into wedges
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons salt
3/4 cup water
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PREP
25 mins
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COOK
30 mins
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READY IN
1 hr 5 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
- In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.
- Beat 3/4 cup butter and sugar until smooth and fluffy. Stir in water. Add flour mixture and mix just until combined. Fold in reserved nuts.
- Spread batter evenly over apples and bake in preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Cool 10 minutes, then invert onto serving plate.
Nutrition
Calories: 344 kcal
Carbohydrates: 44.3 g
Cholesterol: 31 mg
Fat: 18.2 g
Fiber: 2 g
Protein: 3.2 g
Sodium: 384 mg