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Before you jump to Apple-Pecan Upside-Down Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily provides great benefits and is becoming a more popular way of life. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to follow a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. In reality, though, simply making some minor changes can positively impact daily eating habits.

You can make similar modifications with the oils that you use for cooking your food. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil can also be beneficial for your skin as it is an excellent source of vitamin E. It could be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, buy organic produce that has not been sprayed with toxic chemical substances. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have almost all of the nutrients which are usually lost when produce has been kept in storage before selling it.

As you can see, it’s easy to begin incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to apple-pecan upside-down cake recipe. You can cook apple-pecan upside-down cake using 14 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Apple-Pecan Upside-Down Cake:

1. Use 100 g Pecans,
2. Use 142 g Unsalted Butter Softened,
3. Prepare 3-4 Red Apples Preferably Gala or Honeycrisp,
4. Use 3 TBSP Calvados or Any Apple Brandy,
5. Take 100 g Light Muscovado Sugar,
6. Take 128 g Unbleached All Purpose Flour,
7. Get 1 TSP Sea Salt,
8. Take 1 TSP Baking Soda,
9. Use 1/2 TSP Baking Powder,
10. Prepare 1/4 TSP Nutmeg Freshly Grated,
11. Prepare 1.5 TSP Cinnamon Powder,
12. Provide 50 g Demerara Sugar,
13. Use 2 Eggs,
14. Take 125 g Greek Yogurt,

Steps to make Apple-Pecan Upside-Down Cake:

1. Preheat oven to 180 degree celsius or 350 fahrenheit. - - In a skillet over medium heat, add pecans. - - Toast the pecans until aromatic. - - Remove from heat and transfer into a mortar.
2. Using a pestle, pound the pecans into fine coarse bits. - - Transfer into a large bowl and set aside. - - In the same skillet, without any heat, add in 30g of butter. - - The butter will start to melt as you are preparing the apples.
3. Peel and core the apples. - - I didn't follow what Claire did. She used a melon baller to core out the seeds and stems. I, however, used an apple corer. You of cos, can choose whichever method as desired. - - Slice the apples into halves. - - Place them immediately, cut side down on the skillet. - - The apples will oxidize fast, especially on the cored and cut sides. Do it this way will slow down the oxidization.
4. You may need 3 or 4 apples, depending on the size of your apples and skillet. - - Once all the apples are prepped, turn the heat up to medium. - - Cook until the bottom is golden brown. - - You may have to rotate the skillet to allow even browning.
5. Once bottom is golden brown, flip. - - Add in 2 TBSP of calvados and let it flambe. - - Be very careful will doing this. - - Once bottom is lightly browned, remove from heat and set side on a plate lined with kitchen paper or wire cooling rack, cut side up.
6. Retain any leftover liquid in the skillet. - - With that same skillet over medium heat, add in 50g of light muscovado sugar. - - Stir to dissolve the sugar. - - Cook until the sugar caramelized.
7. Remove from heat and set aside. - - Add flour, salt, baking soda and powder into the same bowl as the pecans. - - Mix to combine well. Set aside.
8. In another large bowl, add the remaining butter, light muscovado sugar, nutmeg, cinnamon and demerara sugar. - - Cream butter until light and fluffy with a hand or stand mixer. - - Add in eggs and the remaining 1 TBSP of calvados.
9. Continue whisking until well combine. - - Continue whisking, alternating between the pecan mixture and yogurt, 1/3 portion at a time, into the butter mixture until everything is fully incorporated. - - Lay the apples in the skillet with the cooled caramel, cut side down.
10. Spoon the batter over the apples, making sure all the nooks and crannies in between each apples are filled with the batter. - - Smooth the top surface with an offset spatula. - - If your cast iron skillet comes with non-metal handle, wrap the handle with aluminium foil.
11. Wack into the oven and bake for 30 to 40 mins or until the top is evenly browned and the center springs back when gently pressed. - - Set aside to cool slightly, about 10 mins. - - Run along the edges with a sharp knife or an offset spatula.
12. Place a larger serving plate over the skillet. - - Confidently, flip and unmold the cake. - - If there are any apples that are stuck on the skillet, remove and pop it back into the cake. - - If there is any leftover caramel that is also stuck on the skillet, add a splash of water and turn the heat up to medium.
13. Swirl to dissolve the harden caramel. - - Pour the caramel over the cake. - - Slice and enjoy. - - The cake can be kept at room temperature, wrapped tightly with parchment paper, for up to 2 days.

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