Upside-Down Caramelized Apple Cake (in cast iron)

By á-47

Ingredients

• 1/2 cup chopped pecans
• 2 large Granny Smith apples, peeled and cut into 1/2" thick slices
• 1 Tbsp. lemon juice
• 2 tea. vanilla, divided
• 3/4 tea. cinnamon, divided
• 1/2 cup butter, softened and divided
• 2 tea. brandy
• 1 cup firmly packed brown sugar
• 3/4 cup sugar, divided
• 2 eggs, separated
• 3/4 cup milk
• 1/2 cup sour cream
• 2 cups all-purpose baking mix
• 1/8 tea. nutmeg

Preparation

Step 1

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring after 5 minutes.
Increase oven temperature to 375 degrees.

toss apple slices with lemon juice, 1 tea. vanilla and 1/2 tea. cinnamon.

Melt 1/4 cup butter in a 10" cast iron skillet over low heat. Remove from heat; stir in brandy,. Sprinkle with brown sugar.

Sprinkle toasted pecans over brown sugar mixture. Arrange apples in 2 circles over pecans.

Beat 1/2 cup sugar and remaining 1/4 cup butter at medium speed with a electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended aft3er each addition. Add milk, sour cream, and remaining 1 tea. vanilla, beating just until blended.

Whisk together baking mix, nutmeg, and remaining 1/4 tea. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended.

Beat egg whites in a large bowl at high speed until soft peaks form., Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.

Bake at 375 degrees for 50-54 minutes or until a toothpick inserted comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake.