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We hope you got benefit from reading it, now let’s go back to apple-pecan upside-down cake recipe. You can cook apple-pecan upside-down cake using 14 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Apple-Pecan Upside-Down Cake:
- Use 100 g Pecans,
- Use 142 g Unsalted Butter Softened,
- Get 3-4 Red Apples Preferably Gala or Honeycrisp,
- Prepare 3 TBSP Calvados or Any Apple Brandy,
- Get 100 g Light Muscovado Sugar,
- Provide 128 g Unbleached All Purpose Flour,
- Get 1 TSP Sea Salt,
- You need 1 TSP Baking Soda,
- You need 1/2 TSP Baking Powder,
- Provide 1/4 TSP Nutmeg Freshly Grated,
- You need 1.5 TSP Cinnamon Powder,
- Prepare 50 g Demerara Sugar,
- Use 2 Eggs,
- Prepare 125 g Greek Yogurt,
Instructions to make Apple-Pecan Upside-Down Cake:
- Preheat oven to 180 degree celsius or 350 fahrenheit. - - In a skillet over medium heat, add pecans. - - Toast the pecans until aromatic. - - Remove from heat and transfer into a mortar.
- Using a pestle, pound the pecans into fine coarse bits. - - Transfer into a large bowl and set aside. - - In the same skillet, without any heat, add in 30g of butter. - - The butter will start to melt as you are preparing the apples.
- Peel and core the apples. - - I didn't follow what Claire did. She used a melon baller to core out the seeds and stems. I, however, used an apple corer. You of cos, can choose whichever method as desired. - - Slice the apples into halves. - - Place them immediately, cut side down on the skillet. - - The apples will oxidize fast, especially on the cored and cut sides. Do it this way will slow down the oxidization.
- You may need 3 or 4 apples, depending on the size of your apples and skillet. - - Once all the apples are prepped, turn the heat up to medium. - - Cook until the bottom is golden brown. - - You may have to rotate the skillet to allow even browning.
- Once bottom is golden brown, flip. - - Add in 2 TBSP of calvados and let it flambe. - - Be very careful will doing this. - - Once bottom is lightly browned, remove from heat and set side on a plate lined with kitchen paper or wire cooling rack, cut side up.
- Retain any leftover liquid in the skillet. - - With that same skillet over medium heat, add in 50g of light muscovado sugar. - - Stir to dissolve the sugar. - - Cook until the sugar caramelized.
- Remove from heat and set aside. - - Add flour, salt, baking soda and powder into the same bowl as the pecans. - - Mix to combine well. Set aside.
- In another large bowl, add the remaining butter, light muscovado sugar, nutmeg, cinnamon and demerara sugar. - - Cream butter until light and fluffy with a hand or stand mixer. - - Add in eggs and the remaining 1 TBSP of calvados.
- Continue whisking until well combine. - - Continue whisking, alternating between the pecan mixture and yogurt, 1/3 portion at a time, into the butter mixture until everything is fully incorporated. - - Lay the apples in the skillet with the cooled caramel, cut side down.
- Spoon the batter over the apples, making sure all the nooks and crannies in between each apples are filled with the batter. - - Smooth the top surface with an offset spatula. - - If your cast iron skillet comes with non-metal handle, wrap the handle with aluminium foil.
- Wack into the oven and bake for 30 to 40 mins or until the top is evenly browned and the center springs back when gently pressed. - - Set aside to cool slightly, about 10 mins. - - Run along the edges with a sharp knife or an offset spatula.
- Place a larger serving plate over the skillet. - - Confidently, flip and unmold the cake. - - If there are any apples that are stuck on the skillet, remove and pop it back into the cake. - - If there is any leftover caramel that is also stuck on the skillet, add a splash of water and turn the heat up to medium.
- Swirl to dissolve the harden caramel. - - Pour the caramel over the cake. - - Slice and enjoy. - - The cake can be kept at room temperature, wrapped tightly with parchment paper, for up to 2 days.
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