A great autumn variation to a traditional upside down cake.
- 3/4 cup milk
- 1/2 cup raw honey
- 1 tsp pure vanilla
- 1 1/2 cup all-purpose flour (replace with GF variation if necessary (you may need to adjust the amount based on flour type))
- 2 tsp aluminum-free baking powder
- 1/4 tsp salt
- 1/2 cup grass-fed butter
- 1 cup brown sugar
- 2 Granny Smith apples
- 1/2 cup pecan halves (optional if nut allergy)
- 2 eggs (room temperature )
- Preheat over to 350 degrees
- In a medium sized bowl, whisk together the milk, honey, and vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Peel, core, and slice apples into 1/4 in. rings.
- In a 9×9 baking pan, add 1/4 cup of the butter and place into the oven to melt. Add in 1/2 cup of the brown sugar and stir to combine. Place apple slices (single layer) and pecans onto the pan, on top of the sugar mixture, covering the entire bottom of the pan.
- In a large mixing bowl, add the remaining 1/4 cup softened butter and remaining 1/2 cup brown sugar and beat with a mixer until light and fluffy. Add in eggs, beat for another minute.
- While the mixer is running on low, gradually add in portions of the milk mixture alternatively with the flour mixture. Keep alternating until all is added and well-combined.
- Pour batter over apple slices and spread carefully to fill the pan.
- Bake 45-50 minutes or until a knife or toothpick comes out clean from the center. Cool on a rack for 5 minutes. Then, carefully loosen the sides, place a cake plate or pan on top and invert.
- Drizzle with additional honey and pecans.
- Category: Dessert
- Cuisine: American