Apple Upside Down Cake


  • 3/4 c. butter, softened and divided
  • 2 c. sugar, divided
  • 3 large Granny Smith apples, peeled and cut into 1/2-inch thick slices
  • 1 c. toasted chopped pecans, divided
  • 2 large eggs
  • 1 1/2 c. all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 c. milk


Melt 1/4 cup butter in a skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, for 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, for 5 minutes or until apples have softened slightly and juices are thickened and syrupy.
Remove skillet from heat, transfer to round cake pan and sprinkle apple mixture with 1/2 cup pecans. Set aside.

Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together flour, baking powder and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in cake pan.

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; invert onto serving plate.
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