Apple Pecan Upside Down Cake

By srumbel

The gooey apple and nut topping on this Apple Pecan Upside Down Cake are so good. The fun twist to the old classic makes this a great cake to share this fall.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 4 eggs
• 1 Tablespoon vanilla extract
• 3/4 cup apple cider
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 Tablespoon apple pie spice
• 1/2 cup buttermilk
• For the Topping
• 1/4 cup butter
• 1/2 cup brown sugar
• 2 Tablespoons heavy whipping cream
• 1/2 cup pecan chips
• 1 bag Crunch Pak Apple Rings

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugars until creamy. Add the eggs, vanilla, and apple cider and beat again.
Stir together the flour, baking powder, baking soda, salt, and apple pie spice. Slowly mix that into the butter mixture with the buttermilk. Set aside.
Place the butter, brown sugar, and whipping cream in a small saucepan. Heat on medium heat until melted. Stir everything together and pour in the prepared pan.
Press apple rings into the caramel mixture. Sprinkle the pecans around the apples and in the centers.
Gently spoon the cake batter on top of everything. Bake for 45 minutes. Remove and cool in the pan for 5 minutes, then place another tray on top of the cake and flip it out gently. Let the pan rest there for a minute so that all the caramel drips out. Remove and cool slightly.
Serve warm with vanilla ice cream and caramel topping, if desired. Store covered at room temperature.

Notes

*Brush the top of the apples with a little bit of caramel topping if you make this cake the day before. This just makes the apples look gooey and pretty.

Yield: 24 pieces of cake