1 lg Apple
10 tb Sweet butter; softened
1 1/4 c Granulated white sugar; plus
3 tb Granulated white sugar
2 Eggs
1 c Pecans
1 ts Cinnamon
2 c White wheat flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Sour cream
1/2 ts Vanilla extract
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and saute
until wilted, about 3 minutes. Transfer slices to a plate. Increase heat to
high, add 1/4 cup sugar to skillet and cook, stirring frequently, until
sugar melts and turns golden, about 3 minutes. Remove skillet from heat and
arrange the apple slices in a circular pattern over the bottom. Set skillet
aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set aside.
Sift flour with baking powder, baking soda, and salt; set aside. Beat
remaining butter in a bowl until lightened. Gradually beat in 1 cup sugar,
eggs, one at a time, sour cream, and vanilla. Fold dry ingredients into the
batter.
Adjust oven rack to middle position and heat oven to 350F. Sprinkle half of
the pecan mixture over the apples. Using your fingers or a spoon,
careflully spread half of the cake batter over pecans. Sprinkle the
remaining pecan mixture over the batter and carefully spread the remaining
cake batter over pecans. Bake the cake until top is golden and a toothpick
inserted in the center comes out clean, about 45 minutes. Cool on a rack
for 5 minutes. Run a small knife along the edge of the cake and carefully
invert cake onto a serving platter. If apples stick to the skillet, loosen
with a knife and arrange on the cake. Serve slightly warm or at room
temperature. (Can cover and store at room temperature up to 2 days.)
Yields
8 Servings