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Monday, October 5, 2009

Apple Cake in an Iron Skillet

I found this recipe over at The Pioneer Woman the other day. It looked so yummy, I just had to try it. I just used some large apples I had in the refrigerator and I didn't peel them, the skins have some good fiber. I also used yogurt instead of sour cream, I added some whole wheat flour and I cut down the butter and sugar in the caramel part that you cook in the skillet first. The kids loved it. Sloan took the apples off and ate it. She doesn't like apples! I don't think I realized that before!

Apple Cake in an Iron Skillet

4-5 small Granny Smith apples, peeled, cored and cut into six slices (I used two large apples, unpeeled, cored and sliced into 12 slices
1 3/4 sticks butter ( I used about half of that)
3/4 cup sugar (I used 1/2 cup)

1 stick butter, room temperature
2/3 cup sugar
1 1/2 teaspoons vanilla
2 eggs
1/2 cup sour cream (I used yogurt)
1 1/2 cup flour (I used 1 cup flour and 1/2 cup whole wheat flour)
1 teaspoon salt
1/2 teaspoon cinnamon

1 small Granny Smith Apple, peeled, cored and chopped finely (I used about 3/4 cup apple, unpeeled and finely chopped)

Preheat oven to 375.

In a 9-10 inch skillet, melt butter over low heat. Add the 3/4 cup sugar and stir. Place the apple slices over the butter syrup mixture. Don't pack them to 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 a bowl whisk the dry ingredients.

In the bowl of an electric mixture beat the 1 stick of butter and the 2/3 cup sugar until light and fluffy, 3-4 minutes. Mix in the vanilla and eggs. Mix in the sour cream. Add the dry ingredients and mix until just combined. Mix in the chopped apple.

Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Bake for 20-25 minutes., then cool for 10 minutes. Invert the skillet onto a serving plate.

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