2 large granny smith apples peeled cut into 1/2-inch-thick slices
0.8 cup granulated sugar divided
0.8 teaspoon ground cinnamon divided
0.1 teaspoon ground nutmeg
1 tablespoon juice of lemon
0.8 cup milk
0.5 cup pecans chopped
0.5 cup cup heavy whipping cream sour
2 teaspoons vanilla extract divided
Equipment
bowl
frying pan
oven
knife
whisk
wire rack
hand mixer
Directions
Preheat oven to 35
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 37
Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon.
Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat.
Remove from heat; stir in brandy.
Sprinkle with brown sugar.
Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans.
Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended.
Add egg yolks, 1 at a time, beating just until blended after each addition.
Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended.
Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl.
Add nutmeg mixture to butter mixture, beating just until blended.
Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
Spread batter over apples in skillet.
Bake at 375 for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake.
Note: We tested with Bisquick Original All-Purpose Baking
