Family Recipes Blog to Share Family Recipes

•    2 tablespoons butter — melted
•    5 1/2 cups sugar
•    1/2 teaspoon cinnamon
•    1/2 teaspoon grated nutmeg
•    1 1/2 cup flour
•    3 Tart apples — [*ex: Granny Smith, peeled, halved, and sliced (3 cups)}
•    1/2 cup butter
•    2 large eggs
•    1/3 cup milk
•    2 teaspoons vanilla extract
•    2 tablespoons finely chopped pecans
•    1 1/2 teaspoon baking powder
•    1 1/2 teaspoon baking soda
•    1 1/2 teaspoon salt
Preheat oven to 350 degrees. Brush sides of a 8 x 3 1/4-inch spring form pan with melted butter. Mix together 1/2 cup sugar, cinnamon, nutmeg, & 1/4 cup flour and sprinkle mixture evenly over bottom of pan. Wrap foil around pan to prevent leakage. Starting at outside edge, arrange ring of apple slices in pan, slightly overlapping & pointing to center. (It will feel backwards.) Fill in center with another circle of apples, some overlap occurring. Layer remaining apple slices evenly, overlapping to prevent batter from escaping. With a wooden spoon or electric mixer, beat together butter & 1 cup sugar. Add eggs, milk, vanilla. Batter will look curdled. Add 1 1/4 cups flour, nuts, baking powder, baking soda, & salt, beating only until flour is completely incorporated. Pour batter over apples, spread evenly. Place pan on baking sheet and bake in middle of oven until toothpick inserted in cake comes out clean, about 70 minutes. Cover with foil if top begins to brown too quickly. Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.