1/2 cup packed light brown sugar
4 tablespoons plus 6 tablespoons unsalted
butter, softened
1 1/2 vanilla beans, cut in half lengthwise, or
2 1/4 teaspoons vanilla extract, divided
2 Granny Smith apples (about 1 lb.), peeled, cored, and cut into 1/2-inch wedges
3 1/2 ounces almond paste, crumbled
1/4 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Caramel Sauce
Butter Pecan Ice Cream

1. Stir together brown sugar and 4 tablespoons butter in a small bowl. Scrape seeds from 1 vanilla bean, or pour 11/2 teaspoons extract into mixture; stir until smooth. Spread mixture in an even layer onto bottom of a 10-inch cast-iron or ovenproof skillet. Arrange apple wedges over sugar mixture, overlapping slightly in a circular pattern; fill in center of skillet with remaining wedges. Spray sides of skillet with cooking spray.

2. Heat oven to 350°.

3. Combine almond paste, remaining 6 tablespoons butter, and granulated sugar in a large mixing bowl; scrape seeds from 1/2 vanilla bean, or pour 3/4 teaspoon extract into mixture. Beat with electric mixer on medium speed about 2 minutes or until creamy and smooth. Beat in eggs, 1 at a time, until incorporated. Beat in flour, baking powder, and salt until combined. Drop batter by large spoonfuls on top of apple wedges, spreading evenly to cover apples thinly.

4. Bake at 350° for 30 to 35 minutes or until cake is golden brown and tester inserted in center comes out clean. Remove skillet from oven, and let stand 3 to 4 minutes. Loosen edges of cake with a small knife. Place a serving plate on top of cake, and invert skillet. Leave skillet over cake 1 minute, then carefully remove skillet. (Replace any apple slices that may have stuck to bottom of skillet.) Let stand about 10 minutes. Serve warm or at room temperature with Caramel Sauce and Butter Pecan Ice Cream.

CARAMEL SAUCE

This sauce can be made ahead and refrigerated. Serve at room temperature or reheat in microwave.

MAKES: 3/4 cup
PREP: 5 minutes
COOK: 25 minutes

1/2 cup heavy cream
1/2 vanilla bean, or 3/4 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons water
1 1/2 teaspoons unsalted butter

1. Pour heavy cream into a small saucepan over low heat. Scrape seeds from vanilla bean into cream, and bring to a simmer. Remove from heat; let steep 20 minutes. (If using vanilla extract, omit the steeping process, and just add to the cream.)

2. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, wiping down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Boil sugar mixture 5 minutes or until amber colored. Remove from heat, and carefully add warm vanilla cream, stirring until combined. Add butter; stir 1 minute or until butter is melted. Serve warm.

BUTTER PECAN ICE CREAM

This recipe received the highest rating in our test kitchen. Toasting the pecans adds depth of flavor, but be careful not to burn or they will be bitter.

1/2 cup unsalted butter
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
8 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped toasted pecans

1. Melt butter in a small heavy saucepan over medium-high heat. Simmer about 4 minutes or until butter turns light brown and the milk solids on bottom of pan release brown specks. Set aside; let stand until just warm.

2. Combine milk, cream, and sugar in a medium saucepan over medium heat; bring to a low boil, stirring occasionally to dissolve the sugar. Remove from heat.

3. Beat egg yolks in a medium bowl with an electric mixer on medium speed 1 minute. Slowly add brown butter with specks into yolks, and beat 2 minutes or until mixture is thick and fluffy.

4. Slowly pour one-quarter of hot cream mixture into the egg mixture, stirring until incorporated. Pour this mixture back into the medium saucepan; add remaining hot cream mixture over low heat, stirring constantly with a heat-resistant spatula until mixture reaches 170° and lightly coats the back of spatula. (Be careful not to let the custard boil or the egg yolks will curdle.) Strain custard into a bowl through a medium-mesh sieve. Refrigerate custard 1 hour or until chilled; stir in the extracts.

5. Pour mixture into a 1 1/2-quart freezer container. Stir in chopped pecans, and freeze mixture according to manufacturer's instructions. Freeze 4 to 6 hours before serving.