Caramelized Apple-Pecan Cake Recipe - NYT Cooking
- 1 stick (4 ounces) soft unsalted butter
- ¾ cup pecan halves
- 2 large tart apples, like Fuji, peeled, cored and sliced
- ½ cup flour
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- Butter-pecan ice cream, for serving
- Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
- Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
- Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
- With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
- Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.