- 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.