• 1 stick Hiland Butter
  • 1/2 cup sugar
  • 1 tablespoon Griffin’s Original Syrup
  • 1 teaspoon cinnamon
  • 5 Granny Smith apples, peeled and sliced
  • ½ cup Miller Pecan Co. pecan halves
  • 1 cup Shawnee Mills Self-Rising Flour
  • 1/3 cup sugar
  • ½ teaspoon apple pie spice (cinnamon will also work)
  • 3 tablespoons Hiland Butter, melted
  • 1 egg
  • 1/3 cup evaporated milk
  • ¼ cup Hiland Sour Cream
  1. Melt butter in 8- or 9-inch cast iron skillet over medium heat. Stir in 1/2 cup sugar, syrup and 1 teaspoon cinnamon. Arrange apple slices and pecans over butter-sugar mixture. Turn heat down to medium-low while making cake batter.
  2. In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened. 
  3. Spread cake batter over apples, gently spreading to cover. Move to a preheated 375-degree oven, and bake 20 minutes or until cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from oven, and let sit for 5 minutes. Invert cake onto a serving plate. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream.