Apple-Pecan Upside Down Cake

The simple goodness of this buttery-appley-sugary-cinnamon-pecan topping makes this cake a winner and it is very simple to prepare!

 

 

Recipe:
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
Cake
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 :)

                                       

 Enjoy!

Linked to:  http://www.thecountrycook.net/2012/02/weekend-potluck-5.html

Valentine Rice Krispy Treats

I love to make desserts for my valentines.  And I love transforming a simple and favorite treat by adding some color and shape to it, like these heart shaped rice krispy treats.  This is a fun and easy recipe that your children can participate in from beginning to end!

Recipe:
4 Tbs butter or margarine
1 10 1/2 oz package mini marshmallows
6 cups Rice Krispies cereal
Valentine colored nonpareils - sprinkles 
Heart sprinkle/candy mix


Prepare a 13x9x2 inch pan by pressing a piece of parchment inside large enough to cover surface and sides of pan.
In a large saucepan melt butter over low heat, add marshmallows and stir until completely melted.  Remove from heat and add rice krispies cereal, stir until well coated, sprinkle about 2 Tbs nonpareils and stir into mixture.  Using a spatula sprayed with baking spray, evenly press mixture into pan.  While still warm sprinkle more nonpareils over top as desired.  Let cool, then using a heart shaped cookie cutter, cut into heart shapes.  Top each heart with a heart shaped candy or sprinkle - (Wilton sells varieties of these in craft stores) and lightly press.

I made some baby hearts too with a mini heart cutter 
Package them up in a clear cellophane bags tied with ribbon and their ready to give to your sweet valentine/s