Week 27: 3 Layer Upside Down Apple Pecan Breakfast Cake

Trying to catch up, so here is a recipe and a picture.

3 Layer Upside Down Apple Pecan Breakfast Cake

1 cup pecans
2 Granny Smith apples, peeled and chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup butter, melted
1/2 cup sugar and 1 tablespoon, divided
1/3 cup applesauce

Preheat oven to 350 F. Peel and chop the apples. Grease a small casserole dish and spread 1 tablespoon syrup on the bottom of dish. Spread a layer of chopped apples followed by a layer of pecans on the bottom of the dish. Use just less than half of both.

In a large bowl, mix the flour, baking powder, salt and cinnamon. Whisk together. In a small bowl, mix the applesauce, syrup, vanilla and butter. Mix.

Add the wet to the dry and mix well. Spread on a layer of the batter over the apples and pecans. Use half the batter.

Spread a layer of apples and pecans, leaving 2-3 tablespoons of each for the top. Follow this with the rest of the batter. Spread evenly.

Sprinkle with remaining apples and pecans. Sprinkle with cinnamon and bake for 55 minutes. Cool for 15 minutes.

Serves 4-6.