Wednesday, September 8, 2010

Apple Cake in an Iron Skillet

4-5 whole Granny Smith apples, peeled, cored, and cut into 6 equal pieces
1&3/4 stick butter
3/4 c. sugar

For the cake:
1 stick butter
2/3 c. sugar
1&1/2 t. vanilla
2 large eggs
1/2 c. sour cream
1&1/2 c. AP flour
1&1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
1 whole small Granny Smith apple, peeled, cored, and finely chopped

Preheat oven to 375.
In a 9 or 10inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 c. sugar to the pan and stir, then place apple slices , wedge side down, in the pan. Don't pack them too tightly, but try not to leave overly large gaps. Allow this to cookover low/med heat while you make the cake batter.

In mixer bowl, beat 1 stick butter and 2/3 c. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over top, then spread gently so batter is evenly distributed. Bake 20-25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skilled for 5 minutes, then invert onto serving plate.
Serve warm with vanilla ice cream.
Got this one from Pioneer Woman. Sounds wonderful!

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