Upside-Down Caramelized Apple Cake

  1. Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375u0b0.
  2. Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon.
  3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar.
  4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.
  5. Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended.
  6. Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended.
  7. Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.
  8. Bake at 375u0b0 for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake 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.
  9. Note: We tested with Bisquick Original All-Purpose Baking Mix.
  10. To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing.

pecans, apples, lemon juice, vanilla, ground cinnamon, butter, brandy, brown sugar, sugar, eggs, milk, sour cream, allpurpose, ground nutmeg

Taken from www.myrecipes.com/recipe/upside-down-caramelized-apple-cake (may not work)

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