Apple-Honey Upside Down Cake
This tender, fluffy cake, topped with the fresh crunch of juicy apples, the caramelized chew of honey and the crunch of hearty pecans, gives a fall take on the classic pineapple upside down cake. It is the perfect centerpiece for any Thanksgiving table.
Equipment
- Large & Medium Mixing Bowls
- Rubber Spatula
- Hand Mixer
- Pearing Knife
- apple peeler
- apple coring tool
- 9-inch Square Baking Pan
- cooling rack optional
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ½ cup honey
- 1 tsp vanilla extract
- 1/2 cup butter, softened one stick
- 1 cup packed brown sugar
- 2 medium apples, cored/sliced crosswise-½ inch rings
- ½ cup pecan halves
- 2 eggs, room temperature
Instructions
- Preheat oven to 350℉. In a medium bowl, stir together dry ingredients: flour, baking powder and salt.
- In a separate bowl, whisk together the wet ingredients: milk, honey and vanilla.
- Place ¼ cup of butter in the 9-inch square baking pan. Place pan in oven briefly just until the butter melts and remove from oven.
- Stir ½ cup of brown sugar into baking pan. Next, evenly arrange nine apple slices and the pecan halves in the pan. (Remember the bottom of the pan will be the top of the cake once done.)
- In a large bowl, beat the remaining ¼ cup soft butter with mixer on medium to high for 30 seconds, then gradually add the remaining ½ cup of brown sugar. Beat until light and fluffy. Add in the eggs and beat the mixture for one minute.
- Next, add flour mixture and milk mixture alternately until all are incorporated, beating on low after each addition just until combined (don't overmix).
- Carefully spread the batter over the apple slices in the prepared pan.
- Bake cake for 35-40 minutes, or until a toothpick can be inserted and come out clean. Cool in the pan on a wire rack for five minutes. Loosen the sides of the cake and invert it onto a serving plate. Cool for 30 minutes and serve warm.