The simple goodness of this buttery-appley-sugary-cinnamon-pecan topping makes this cake a winner and it is very simple to prepare!
Apple bottom mixture
1/2 stick of unsalted butter (1/4 cup), melted
1/3 cup chopped pecans
1/2 cup sugar
1/2 Tbs cinnamon
2 baking apples (I used a combo of granny smith and golden delicious), peeled and cut into thin slices
1 stick of unsalted butter (1/2 cup) at room temp
1 cup sugar
2 extra-large eggs at room temp
3/4 cup sour cream at room temp
1 Tbs heavy cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Cut a piece of parchment the size of your 8-9" square cake pan, spray pan with baking spray, place parchment on bottom.
Preheat oven to 350. Pour and spread melted butter into prepared pan. Mix together 1/2 cup of the sugar, pecans and cinnamon and sprinkle this mixture over the melted butter.
Arrange the apple slices on top, overlapping slightly.In the bowl of an electric mixture fitted with a paddle, cream together the butter and 1 cup sugar about 3-5 minutes until light and fluffy, then add eggs, sour cream, heavy cream and vanilla, beating on low after each addition until just combined. In a seperate bowl sift together the flour baking soda, baking powder and salt. Slowly add this mixture to the batter and beat on low a few seconds until incorporated then on medium for 30 seconds.
Pour batter evenly over apples and spread to edges of pan with a spatula.
Bake for about 35 minutes or until top is golden brown and toothpick comes out clean.
Cool in pan for 10 minutes then loosen around edges with a knife. Cover with a serving plate or cookie sheet, turn over and lift off pan.
Then slowly and gently peel off the parchment paper to reveal the buttery, sugary, cinnamon pecan topping all beautifully caramelized, scrape any of this goodness that sticks to the paper back on the cake, or just lick the paper :)
Linked to: http://www.thecountrycook.net/2012/02/weekend-potluck-5.html