Apple Caramel Cake

Apple Caramel Cake

3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/3 cups packed light or [color:64c8=#000]dark brown sugar
1 3/4 teaspoons ground pumpkin pie spice OR: ground cinnamon
1 cup pecan halves (optional)
2 medium-size Granny Smith apples, cored and sliced into thin wedges
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons salt

Heat oven to 375. Coat sides of 9 x 9-inch-square cake pan with
nonstick cooking spray. Place 3 tablespoons butter in bottom of pan; swirl to coat bottom. Sprinkle with 1/3 cup brown sugar and 1/4 teaspoon spice. Arrange 12 pecan halves if using around perimeter of pan. Arrange apple slices in pan. Chop remaining pecans.

Stir together flour, baking soda, salt and remaining spice in
medium-size bowl until combined. Beat together remaining butter and brown sugar in medium-size bowl until smooth. Stir in 3/4 cup water. Stir in flour mixture and chopped nuts just until combined. Spoon into pan evenly over apples.

Bake in 375 oven for 30 minutes or until wooden pick inserted in
center comes out clean. Let cool on rack for 10 minutes. Invert onto
serving plate; remove pan. Serve warm