Apple Pecan Upside Down Cake

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A twist on pineapple version. edited directions since bayhill's review and question about baking powder vs. Baking soda! :)

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Steps

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Peel , core and slice apples about 1 / 4 inch thick.

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Place in a mixture of water and lemon juice to prevent browning.

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Set aside.

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Preheat oven to 450f.

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Toast pecans on ungreased baking sheet in oven until lightly browned , about 10 minutes.

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Check frequently to prevent burning.

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Reduce oven temperature to 325f.

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Melt butter in small , heavy saucepan.

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Add brown sugar and cook , stirring , just until melted , 3 to 5 minutes.

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Watch closely because sugar burns easily.

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Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom.

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Sprinkle chopped pecans on top butter-sugar mixture.

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Drain and pat dry apples and place in circles , slightly overlapping , over pecans.

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Sift flour , baking powder , cinnamon and salt into bowl.

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Using electric mixer , beat butter at medium speed until light and fluffy.

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Add sugar and continue beating until creamy , 3 to 5 minutes.

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Add egg and vanilla and continue beating until completely incorporated.

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Reduce speed to low , a.

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Ingredients

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pecans, butter, light brown sugar, granny smith apples, flour, baking powder, ground cinnamon, salt, sugar, egg, vanilla extract, milk, whipped topping