INGREDIENTS

INSTRUCTIONS

Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and
saute until wilted, about 3 minutes. Transfer slices to a plate.
Increase heat to high, add 1/4 cup sugar to skillet and cook,  stirring
frequently, until sugar melts and turns golden, about 3  minutes.
Remove skillet from heat and arrange the apple slices in a  circular
pattern over the bottom. Set skillet aside.  Chop pecans, toss with 3
tablespoons sugar and the cinnamon, and set  aside. Sift flour with
baking powder, baking soda, and salt; set  aside. Beat remaining butter
in a bowl until lightened. Gradually  beat in 1 cup sugar, eggs, one at
a time, sour cream, and vanilla.  Fold dry ingredients into the batter.
Adjust oven rack to middle position and heat oven to 350F. Sprinkle
half of the pecan mixture over the apples. Using your fingers or a
spoon, careflully spread half of the cake batter over pecans.  Sprinkle
the remaining pecan mixture over the batter and carefully  spread the
remaining cake batter over pecans. Bake the cake until top  is golden
and a toothpick inserted in the center comes out clean,  about 45
minutes. Cool on a rack for 5 minutes. Run a small knife  along the
edge of the cake and carefully invert cake onto a serving  platter. If
apples stick to the skillet, loosen with a knife and  arrange on the
cake. Serve slightly warm or at room temperature. (Can  cover and store
at room temperature up to 2 days.)  Recipe by Mangia!  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 179
Total Fat: 20.9g
Cholesterol: 63.8mg
Sodium: 255.2mg
Potassium: 197.5mg
Carbohydrates: 35.5g
Fiber: 3.1g
Sugar: 1.5g
Protein: 7.2g