Apple Pecan Upside Down Cake

This apple upside-down skillet cake is a warm, caramelized dessert made with Cosmic Crisp apples, toasted pecans, and a soft, spiced cake base. The apples are sautéed until golden, then layered over a rich caramel before being baked into a tender cake infused with cinnamon and nutmeg. Once flipped, the cake reveals a glossy apple topping with deep, caramelized flavor. Perfect for serving warm with whipped cream, this easy skillet cake delivers a comforting balance of texture and sweetness in every bite.

Ingredients

• 10 tablespoons room temperature unsalted butter, divided
• 4 Cosmic Crisp apples, peeled, halved, then cored as shown
• 1 heaping cup toasted pecans
• 1 cup white flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup light brown sugar, packed
• ½ cup white sugar
• 2 eggs
• 1 ½ teaspoons pure vanilla extract
• ½ cup plain Greek yogurt

Directions

1. Preheat oven to 350°F
2. Heat 2 tablespoons of butter in a 10-inch oven-safe skillet over low heat.
3. Once melted, add halved/cored apples a couple at a time (work in batches) and cut-side down to the butter/skillet. Cook apples for a few minutes each until golden brown on the cut side. Then flip onto the peeled/rounded sides and cook for a few minutes until slightly softened. Carefully transfer to a plate. Repeat with all apples, then set them aside.
4. Remove the skillet from the stovetop and wipe it clean. Set aside for use later.
5. Next, combine pecans, flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a high-powered blender or food processor. Pulse until thoroughly combined and the nuts are ground. Transfer the pecan mixture to a small bowl.
6. Then, in your blender/food processor, combine ¼ cup brown sugar, ¼ cup white sugar, and the remaining 8 tablespoons of butter. Blend/process until combined/smooth.
7. Add the eggs and vanilla, then pulse again to combine.
8. Then, add approximately half of the pecan mixture and the yogurt. Again, combine until smooth.
9. Add in the remaining pecan mixture and pulse a couple of times. Set mixture aside.
   Returning to your skillet, combine the remaining brown sugar with one tablespoon of water and cook over medium heat. Stir with a rubber spatula until sugar is completely dissolved and caramel begins to form (it will thicken and become bubbly).
10. Coat the bottom of the pan with the caramel by working it back and forth. Let it cool slightly before moving on.
11. Arrange your sautéed/caramelized apples and cut sides down.
12. Transfer the batter over the top of the apples as evenly as possible, making sure to get batter between the apple pieces.
13. Bake the cake for approximately 35 minutes or until brown and an inserted toothpick comes out clean.
14. Once done, please remove it from the oven and cool it for 15 minutes. Then, use a butter knife to loosen the cake from the sides of the skillet, as needed. Place a large plate on top of the skillet and hold it there while flipping. Remove the skillet once the cake is released.
15. Serve this cake warm with a dollop (or two!) of whipped cream as desired.

Recipe created by Lunches + Littles for Superfresh Growers.