Apple Cake in Iron Skillet

This cake is divine. The taste of the caramelized apples is just incredible. Thanks to my lovely mother-in-law who introduced me to such kind of cake. It must be served with vanilla ice cream, but unfortunatelly i was running out. Well, this is my first attempt to a step-by-step recipe. So, I hope you enjoy it!

Melt 1 3/4 sticks of butter over low heat in a heavy skille, stainless will work too, as long as they’re ovenproof.

Grab some apples. Peel off the skin. Then core them and slice them into six wedges.

Grab 3/4 cup white sugar. And when the butter is just melted. Pour the sugar into the pan.Stir it around to evenly distribute…

Then lay the apples in the pan with the curved side down.

Try not to have too many huge, gaping areas.

Now, just leave this cooking over medium low heat. You don’t want the sugar to burn, but you do want it to start getting golden brown. And that’ll take a little while.

Meantime, make the batter:

In a bowl, mix flour, baking powder, salt, and cinnamon. Stir it all together and set it aside.

Now, in the bowl of an electric mixer, combine butter and sugar and beat it together until light and fluffy.

Then add vanilla. Vanilla makes everything taste better.

Crack in the eggs. Oops! You don't want any egg crust in the cake, like this little piece in the picture!

Now beat it all together again until totally combined.

Next comes sour cream, or plain yogurt.

After you mix in the sour cream, add the flour mixture gradually until it’s all combined.

By now the apples have been cooking for about fifteen minutes, and the sugar/butter mixture had gotten a little bit of color. And the apples are fork tender, so tender that it will be an exercise in discipline not to forgo the whole cake nonsense and just eat this right out of the skillet.

Drop the batter in large spoonfuls as evenly over the top of the apples as you can.

Then grab an offset spatula or knife. Use the spatula to carefully spread the batter evenly over the apples. You don’t want to press too hard. Now pop it in the oven and bake it for 20 to 25 minutes.

Or until golden brown..mmm..so yummy!

We need to invert the cake, so grab a big plate or a milkglass cake pedestal and place it face down on the pan.

Then, holding the cake plate tightly against the skillet (with hot pads, of course!) flip it over so that the skillet is upside down.

This is a rustic, lumpy, imperfect cake. To serve, cut a big slice. And serve it with a scoop of pure vanilla ice cream.

Enjoy!

Apple Cake in Iron Skillet

Ingredients

4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
1-3/4 stick Butter
3/4 cups Sugar
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FOR THE CAKE:
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon

Directions:

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, 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 cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed.

Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Source: Adapted from The Pioneer Woman