Apple Upside Down Cake with Pecan Crumble + A Very Happy Thanksgiving

Apple cake

Did everyone have a wonderful Thanksgiving?

I had the best time. My New Yorker sister came home, my San Francisco sister made a toast and told a hilarious story about her first psychic reading, I got to spend time with my little chiwenie and my parents, and I got to listen to stories about performing in Broadway productions from the New York cast of the Lion King over my gravy and stuffing.

And, as she always does, my San Francisco sister made everyone (all 20 of us) go around the table and say what we were thankful for.

Some were funny, some were sweet, but I decided to be honest.

I’m thankful that I have the kind of family that makes me look forward to the holidays, instead of the kind of family that makes want to avoid the holidays.

Happy leftovers, all.




Spoon pot



Honeycrisp Apples, very thinly sliced (1/8″ thick)
ounces butter
1 1/3cups dark brown sugar
tablespoon vanilla extract
1/2 cup whole milk
1/4 cup heavy cream
cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons butter
1 teaspoon vanilla
Pinch of salt

cup pecans, roughly chopped
1 cup brown sugar
2 tablespoons butter
teaspoon cinnamon
1/2 teaspoon nutmeg
Juice from 1/2 a lemon 

Make the cake 

  1. Preheat the oven to 400 degrees. Grease an 8-inch round pan. Combine the brown sugar and butter, and beat with a mixer until combined.
  2. Add the eggs, one at a time, mixing to combine. Then add the milk and cream and blend.
  3. Add in the dry ingredients: flour, salt, baking powder and baking soda.
  4. Pour the 1/2 the caramel into the bottom of the greased pan (recipe below) and layer the apples over the caramel.
  5. Pour the mixture on top of the apples, and bake in preheated oven for 1 hour.
  6. Remove from the oven, and pour the rest of the caramel over the top. Add the crumble. Serve warm. Maybe with ice cream? Hey, go crazy. Do your thing.

Make the caramel

I used this recipe from Ree Drummond of the Food Network, but your favorite caramel recipe will work.

Make the crumble 

  1. In a small saucepan over medium heat, combine the pecans, sugar, butter, cinnamon and nutmeg. Mix until combined.
  2. Add lemon juice to taste.
  3. Do not forget the whipped cream. Obvi.

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