Caramel Apple Cake

Very delicious cake -- sweet, rich, and filling.

Yield

12 servings

Ingredients

3/4 cup butter or margarine
1 1/3 cups packed brown sugar
1 3/4 teaspoons ground cinnamon
1 cup pecan halves
2 Granny Smith apples, peeled, cored and cut into wedges
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons salt
3/4 cup water

Directions

Preheat oven to 375°F (191°C). Grease a 13" x 9" baking pan with Pan Release or cooking spray.

In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake). Chop remaining pecans and set aside.

In a small bowl, mix flour, baking soda, salt and 1 1/2 teaspoons cinnamon. Set aside.

In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine. Spread batter evenly over apples.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes, then invert onto plate.