APPLE CAKE-RECIPE

[Nat Quinn]

Ingredients:

1/2 cup chopped pecans

2 Granny Smith apples, quartered and sliced

4 tablespoons brown sugar

4 eggs

1 cup salted butter

1 cup granulated sugar

1 cup flour

1 1/4 teaspoons baking powder

1 teaspoon vanilla extract

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg (a small pinch)

Directions:

Preheat your oven to 350°F. Grease an 11-by-7-inch casserole dish on the bottom and sides. Spread the chopped pecans at the bottom and sprinkle 2 tablespoons of brown sugar over them. Bake this mixture for 10 minutes.

In the meantime, in a medium-sized bowl, blend together the eggs, butter, granulated sugar, flour, baking powder, vanilla extract, cinnamon, and nutmeg. Peel, core, and slice the apples, and set them aside (you can sprinkle them with lemon juice to prevent browning).

After removing the pecans from the oven, arrange the sliced apples in an even layer over the pecans. Sprinkle the remaining 2 tablespoons of brown sugar on top of the apples, then pour the batter evenly over everything.

Bake for 35 minutes or until the cake feels springy to the touch.

Once baked, carefully flip the cake onto a serving dish. It can be served with vanilla ice cream or whipped cream for extra indulgence.

Pro Tip:

Ensure that the casserole dish is well-greased to facilitate easy flipping of the cake. Before inverting, use a butter knife to loosen the edges of the cake from the dish.

This upside-down spiced apple cake is not just a dessert; it’s a celebration of simplicity and flavor, perfect for any occasion. Enjoy the warm, comforting taste of this delightful cake with your loved ones!

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