Skin, heart, and thinly slice the apple. Melting 2 tablespoons butter in a
9-edge, cast-iron skillet over medium-low passion. Add apple slices and
saute until wilted, around 3 proceedings. Transfer slices to a shell.
Increase heat to mellow, connect 1/4 cup sugar to skillet and prepare,
stirring ofttimes, until sugar melts and turns lucky, most 3
proceedings. Remove skillet from heat and arrange the apple slices in a
circular pattern over the bum. Set skillet excursus.

Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set
digression. Sift flour with baking pulverise, baking pop, and saltiness; set
divagation. Beat remaining butter in a bowl until lightened. Gradually
beat in 1 cup boodle, egg, one at a time, sour ointment, and vanilla.
Fold dry ingredients into the hitter.

Adjust oven rack to middle position and heat oven to 350F. Sprinkle
half of the pecan mixture over the apples. Using your fingers or a
spoonful, careflully spread half of the cake batter over pecans.
Sprinkle the remaining pecan mixture over the batter and carefully
spread the remaining cake batter over pecans. Bake the cake until top
is golden and a toothpick inserted in the center comes out houseclean,
roughly 45 proceedings. Cool on a rack for 5 transactions. Run a small knife
along the edge of the cake and carefully invert cake onto a serving
record. If apples stick to the skillet, loosen with a knife and
arrange on the patty. Serve slightly warm or at room temperature. (Can
cover and store at room temperature capable 2 years.)