Granny smith apple skillet cake - bon appetit

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
½ cup Sugar
4 larges Granny Smith apples (about 2 1/4 lb), peeled, cored, cut into 1/2 to 3/4-inch thick wedges
1 teaspoon Ground cinnamon
1¼ cup All purpose flour
1 teaspoon Ground cinnamon
¾ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Ground allspice
¼ teaspoon Salt
½ cup (1 stick) unsalted butter, room temperature
½ cup Plus 2 T firmly packed golden brown sugar
½ cup Sugar
2 Extra-large eggs
1 teaspoon Vanilla extract
1½ large Granny Smith apples (about 12 oz), peeled, cored, diced
Whipped cream

Directions

TOPPING

CAKE

FOR TOPPING: Melt butter in heavy 10 inch diameter skillet over medium-high heat. Sprinkle sugar over and cook until deep golden, stirring frequently, about 3 minutes. Add apples (caramel will harden). Cook until apples are just tender and caramel liquefies, stirring frequently, about 10 minutes. Sprinkle cinnamon over apples.

Continue to cook until apples are very tender and caramel is very thick, about 1 minute. Rearrange apples evenly over bottom of same skillet. Cool 15 minutes.

FOR CAKE: Position rack in center of oven and preheat to 350'F. Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Using rubber spatula mix in dry ingredients, then diced apples. Spoon batter into skillet; smooth top.

Bake until top of cake is deep brown, edges begin to pull away from sides of skillet and tester inserted into center comes out clean, about 55 minutes. Cool 5 minutes. Invert large plate over skillet.

Using hot pads as aid, firmly hold plate and skillet together and turn over, letting cake fall onto plate. Lift skillet off. Transfer any apple slices left in skillet to top of cake. Serve warm with whipped cream.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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