Upside Down Spiced Apple Cake (Elaine K.)

1/2 c chopped pecans
2 granny smith apples, quartered and sliced
4 T brown sugar, divided
4 eggs
1 c salted butter
1 c sugar
1 c lour
1 1/4 t baking powder
1 t vanilla
3/4 t cinnamon
1/8 t nutmeg

Preheat oven to 350° F and grease bottoms and the sides of an 11 x 7 casserole dish. Place pecans into the bottom of the casserole dish and sprinkle 2 T brown sugar on top. Place the pecans into the oven and let bake for 10 min. While the pecans are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon and nutmeg. Peel and cut your apples into slices and set aside (sprinkle with some lemon juice, so the apple wedges don’t go brown). Remove pecans from oven and place sliced apples over the top, trying your best to create an even layer. Sprinkle 2 T brown sugar over the apples and pour the batter over the top. Place into the oven for 35 min or until the cake is springy to the touch. Once cooked, carefully flip the cake over onto a dish and serve with vanilla ice cream or whipped cream. Note: Make sure that the entire dish is well-greased with butter to ensure that you are able to flip the cake over without issue. Use a butter knife to loosen the edges before flipping.



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