| 1 | Topping: toast pecans on ungreased baking sheet at 450°F. |
| 2 | Until lightly browned, about 10 minutes. |
| 3 | Check frequently to prevent burning. |
| 4 | melt butter in small, heavy saucepan. |
| 5 | Add brown sugar and cook, stirring just until melted, 3 to 5 minutes. |
| 6 | Watch closely because sugar burns easily. |
| 7 | pour butter-sugar mixture into a 9" round nonstick cake pan and spread to coat bottom. |
| 8 | Sprinkle chopped pecans on top of butter-sugar mixture. |
| 9 | Place apples in concentric circles, slightly overlapping, over pecans. |
| 10 | cake: sift flour, baking powder, cinnamon and salt into bowl. |
| 11 | using electric mixer, beat butter at medium speed until light and fluffy. |
| 12 | Add sugar and continue beating until creamy, 3 to 5 minutes. |
| 13 | Add egg and vanilla and continue beating until completely incorporated. |
| 14 | reduce speed to low, add flour mixture and milk, alternating in 3 additions. |
| 15 | Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary. |
| 16 | spoon cake batter over topping and spread carefully so batter is even. |
| 17 | Bake at 325°F. |
| 18 | Until tester comes out clean, about 55 minutes. |
| 19 | cool in pan 10 to 15 minutes. |
| 20 | Carefully run spatula around edge of pan and let stand another 10 to 15 minutes. |
| 21 | Invert pan over large plate and let stand about 3 minutes. |
| 22 | Carefully remove pan. |
| 23 | Serve warm with fresh whipped cream. |
