Apple Upside Down Cake with Toasted Pecans
A delicious way to use some of your fall apple bounty! A delicious tender cake tops caramelized syrup, sliced apples, and toasted pecans!
Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Apple Upside Down Cake
Servings: 8 people
Calories: 249kcal
FOR THE TOPPING
- Cooking Spary
- 3/4 cup granulated sugar
- 1/4 cup water
- 3 cups apples sliced 1/4 inch thick
FOR THE CAKE
- 1-1/3 cup flour
- 1-1/2 teaspoon baking powder
- 2/3 cup granulated sugar
- 3 tablespoons butter at room temperature
- 2 large egg yolks
- 1 teaspoon Vanilla Extract
- 1/2 cup milk
- 3 large egg whites
FOR THE TOPPING
Add the 1/2 cup granulated sugar and 1/4 cup water to a saucepan over medium heat.
Cook for 3 minutes, or until the sugar dissolves. Then, continue to cook, without stirring, for 4 minutes, or until the syrup has turned golden.
Spray the cake pan liberally with cooking spray. Pour the syrup into the cake pan and swirl to cover the bottom.
While the syrup is cooking, prepare the apples. Be sure to set the mandoline to 1/4 inch thick setting and use the protective guide! If not using the mandoline, cut the apple wedges into a uniform size much as possible.
Arrange the apple slices in a concentric circle over the top of the caramel syrup mixture. Set aside and make the cake batter.
FOR THE CAKE
In a large bowl, cream together the butter and sugar. Add the egg yolks and mix until creamy.
Add the flour, baking powder, and salt to the flour sifter and sift into a small bowl to combine. Or, sift from the sifter into the mixing bowl.
Start with about 1/3 of the flour and mix well using a hand mixer. Alternate with the milk and end the mixing with the last 1/3 of the flour mixture. Set the cake batter aside.
Place the egg whites in a clean mixing bowl. Beat with a hand mixer at high speed until stiff peaks form.
Gently fold the egg whites into the cake batter. Transfer the cake batter to the cake pan, covering the apples and pecans completely.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes on a cooling rack.
Lay a serving plate on top of the cake pan, then invert the cake on the plate.
Serve warm if desired.
Calories: 249kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 68mg | Potassium: 126mg | Fiber: 1g | Sugar: 41g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg