Harvest Apple Upside-Down Cake

Happy Thanksgiving! 

Made this recipe to accompany the pumpkin pie.  I just took it out of the oven.  Wish you could smell it!

Topping:

3 TBSP Butter, melted
1/3 c. Chopped Nuts (I used pecans)
1/3 c. Brown Sugar, packed
1/4 tsp. Cinnamon
2 Medium Granny Smith Apples, peeled, cored and sliced into rings (I chopped them)

Cake:

3 1/3 c. All-purpose Baking Mix
1/3 c. Sugar
3/4 tsp. Cinnamon
2 Eggs
1 c. Milk
1/3 c. Vegetable Oil

Preheat oven to 350 degrees.  Pour melted butter into 9 in. square baking pan.  (I used a 10" round).  Evenly coat bottom of pan.  In small bowl, combine nuts, brown sugar and cinnamon.  Sprinkle mixture evenly over bottom of pan.  Arrange apples over nut mixture.  In a large bowl, whisk together eggs, oil and milk.  Add to dry ingredients; stir until just moistened.  Spread batter evenly over apples.  Bake 35-40 minutes.  Test with toothpick.  Loosen edges of pan with knife.  Carefully invert onto large plate.  Serve warm, with whipped topping if desired.

Recipe comes from the Pampered Chef-Recipes from the Heart Cookbook. 

Next time I'm going to put Red Hot candies in the topping for get a candied-apple flavor and color.