Adapted from keyingredient.com
Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe.
cup butter, softened and divided
cups sugar, divided
large Granny Smith apples, peeled and cut into ½-inch thick slices
cup toasted chopped pecans, divided
cups all-purpose flour
tsp baking powder
tsp ground cinnamon
Melt 1/4 cup butter in a 10 inch cast iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, 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, 1 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 skillet. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.