2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons apple pie spice*
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into 1/4-inch pieces
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
Heat oven to 350°F.
Combine flour, baking soda, apple pie spice and salt in bowl. Set aside.
Combine 1/2 cup butter and 1/2 cup brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition.
Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in bowl; carefully pour over top of batter. Bake 35-50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean.
Serve warm with whipped cream, if desired.
*Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.
We recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises. Store apples refrigerated.