Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Let butter and egg product (or eggs) stand at room temperature for 30 minutes. Meanwhile, line a 9-inch-square baking pan with foil. Coat foil with cooking spray; set aside. Stir together flour, cinnamon, baking powder and salt in a small bowl; set aside.
Preheat oven to 350°F. Beat butter in a medium bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed. Beat on medium speed for 2 minutes more. Beat in egg product (or eggs) and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon zest.
Arrange 3 cups apples in the prepared pan; spoon pecan mixture over apples and spread evenly (batter will be thick and may not cover all the apple slices).
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter; carefully remove foil. Serve warm. If desired, cook 12 apple slices in a small amount of boiling water for about 1 minute or just until tender; drain well and pat dry with paper towels. Top individual servings of cake with the apple slices and/or whipped topping.