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Ingredients

Directions

  • Heat oven to 350°. Butter the bottom of a 10-inch round cake pan with 4 tbsp of the butter. Sprinkle with 1/2 cup of the brown sugar and the sea salt.

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  • Heat remaining 2 tbsp cold butter in a large skillet over medium heat. Add apples; sauté 13 to 15 minutes, until tender. Cool.

  • In a large bowl, whisk flour, pumpkin pie spice, baking powder and salt. In a second large bowl, beat softened butter and remaining 1 cup brown sugar until smooth. Beat in eggs, one at a time, then vanilla. On low speed, beat flour mixture into butter mixture, alternating with half-and-half. Scrape down sides of bowl; beat for 1 minute.

  • Fan apples over bottom of prepared pan. Spread batter over apples. Bake at 350° for 45 to 50 minutes, until a toothpick inserted in center comes out clean. Cool for 15 minutes.

  • Run a small knife around edge of pan. Place a serving plate on top of pan and turn plate and pan over together. Carefully remove pan. If any apples remain in pan, place on cake.

  • Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts

326 calories; 15 g total fat; 75 mg cholesterol; 305 mg sodium. 45 g carbohydrates; 3 g protein;

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