Upside Down Apple-Praline Cake

Paula Deen's Recipe

1/2 cup melted butter

1 1/2 cups brown sugar

1 Fuji apple (thinly sliced)

1 Granny Smith apple (thinly sliced)

1 cup butter, softened

2 1/4 cups sugar

5 large eggs

1 tsp vanilla extract

3 cups flour

2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 1/4 cups whole buttermilk

.

Caramel Mousse (make 2 hours ahead)

.

1 package unflavored gelatin

1/4 cup cold water

1/3 cup boiling water

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/4 cup caramel ice-cream topping

.

Caramel ice-cream topping

glazed pecans

.

Preheat oven to 350 Degrees. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Pour 1/4 cup melted butter in each pan. Sprinkle each evenly with 3/4 cup brown sugar. Arrange apples slices in a single layer over brown sugar; set aside.

In a large bowl, beat 1 cup softened butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the butter mixture, alternately with buttermilk, beginning and ending with the flour mixture, beating just until dry ingredients are moistened after each addition.

Pour batter evenly into prepared pans. Bake for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 20 minutes. Remove from pans, and place, apple sides up, on wire racks; cool completely.

In a small bowl, soften gelatin in cold water; let stand for 2 minutes. Add boiling water, stirring to dissolve; set aside.

In a large bowl, beat cream at high speed with an electric mixer until foamy. Gradually add confectioners' sugar, beating until stiff peaks form. Slowly add gelatin mixture, beating until combined. (Mixture will look like it is melting, but will firm up.) Stir in caramel. Cover; and refrigerate for at least 2 hours before using.

Spread half of Caramel Mousse evenly over top of 1 layer. Place remaining cake layer over mousse. Spread remaining Caramel Mousse over top of cake. Drizzle with caramel topping, and sprinkle with glazed pecans before serving, if desired. Store cake in refrigerator.