Fresh Apple Upside-Down Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 cup butter divided softened
• 2 large eggs 
• 1.5 cups flour all-purpose
• 3 large granny smith apples peeled cut into 1/2-inch-thick slices
• 1 teaspoon ground cinnamon 
• 0.5 cup milk 
• 1 cup pecans divided toasted chopped
• 2 cups sugar divided

Equipment

• frying pan
• oven
• hand mixer

Directions

1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden.
2. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy.
3. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
4. Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy.
5. Add eggs, 1 at a time, beating just until blended after each addition.
6. Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet.
7. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.