Apple Cake in an Iron Skillet | The Pioneer Woman
200 g Butter
3/4 cups Sugar
4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
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
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preheat oven to 190C.
In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut 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, mix flour, baking powder, salt, and cinnamon.
Stir together then gradually add flour mixture into the creamed mixture until just combined.
Gently stir in 1 chopped apple.
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!
- Dutch Apple Pie - Amy Chaplin
- Skillet Apple Pie - Rebecca Crump.