Caramelized Apple-Pecan Cake

• 1 stick (4 ounces) soft unsalted butter
• 3/4 cup pecan halves
• 2 large tart apples, like Fuji, peeled, cored and sliced
• 1/2 cup flour
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• Butter-pecan ice cream, for serving

1. Use a little butter to grease a 10-inch glass pie plate.
2. Arrange 1/4 cup pecan halves in a pattern in pie plate.
3. Arrange apple slices over and around pecans, in a single layer in a pattern.
4. Scatter any extra slices randomly on top.
5. Heat oven to 350 degrees.
6. In a food processor, finely grind remaining pecan halves.
7. Mix with flour, baking powder and 1/2 teaspoon salt.
8. Set aside.
9. Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water.
10. Cook over medium-high heat, without stirring, until mixture turns amber.
11. Swirl pan from time to time if necessary.
12. Immediately pour caramel over apples in pie pan.
13. With a mixer, cream remaining butter and remaining sugar together.
14. Beat in eggs one at a time.
15. Add vanilla extract.
16. Fold in flour mixture.
17. Spread batter over apples.
18. Bake 30 minutes, until nicely browned.
19. Cool.
20. Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving.
21. Serve with ice cream.

butter, pecan halves, tart apples, flour, baking powder, salt, sugar, eggs, vanilla, butter

Taken from cooking.nytimes.com/recipes/1012878 (may not work)