Why Is This Not Already On Here?!!!!

I know I'm awful not getting anything posted for so long. I had posts to put up, really I did. But then blogger went crazy for awhile, then I was toying with going to a different blog site since blogger wasn't letting me post. But it kept getting delayed because I couldn't decide. THEN I went on bedrest, so yeah, no cooking from me for now. And John is so busy taking care of anything he doesn't have a spare second to even breathe, let alone post.

Anyways, one of the main reason I started this blog was because awhile back it took me 4 days! to search out a great recipe I had found on the NY times. Seriously their search just sucks. Added with the fact that I had only made it once and couldn't remember exactly what was in it, and was combining it in my head with ingredients from a different recipe. It was long.

So imagine my surprise when I went to share the recipe with a friend, and IT'S NOT ON MY BLOG!
Oh the shame, and puzzlement.

Once more, I have searched it out. Though Google made it a bit faster, and I've made it a few more times so I remembered more. So with no further ado, here it is.

Caramelized Apple-Pecan Cake

1 stick (4 ounces) soft unsalted butter
3/4 cup pecan halves
2 large tart apples, like Fuji, peeled, cored and sliced
1/2 cup flour
3/4 teaspoon baking powder
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Butter-pecan ice cream, for serving.

1. Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
2. Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
3. Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
4. With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
5. Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Yield: 8 to 10 servings.

Our notes: We used milk free margarine naturally. And those of use that can have milk enjoyed the Butter Pecan Ice Cream, while those that can't have Vanilla Soy or Almond Dream. Personally I prefer the Almond Dream.
Also note, this in no way makes 8-10 servings. Unless you only like 2 bites for dessert. So making 2 is a good idea. =)