Ingredients
- 1 1/2 pounds cooking apples, peeled, cored and sliced, such as Granny Smith
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fresh grated nutmeg
- 2 cups plus 1 tablespoon sugar
- 1 1/2 sticks of butter, softened
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups flour
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
Directions
In a mixing bowl, toss the apples with 1/2 teaspoon of the cinnamon, 1/2 teaspoon of the nutmeg, and 1 tablespoon on the sugar. In a large oven-proof skillet, combine 1/2 stick of the butter and 1/2 cup of the sugar, over medium-high heat. Stir with a wooden spoon until the mixture caramelized and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat. Using an electric mixer, fitted with a paddle, cream the remaining 1 1/2 cups of sugar and remaining stick of butter together. Sift the remaining 1 teaspoon of cinnamon, remaining 1/2 teaspoon of nutmeg, baking powder, baking soda, salt and flour together. Add the eggs, vanilla and sour cream to the butter mixture. Beat until smooth. Add the sifted flour mixture, a little at a time. Beat until smooth. Pour the batter over the apples. Preheat oven to 350 degrees. Bake for about 40 minutes or until golden and the cake pulls away from the sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a platter and serve warm. Garnish with whipped cream.
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By the5corders
on October 13, 2011
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I made this the first time it aired on tv. It is SOSOSO yummy we haven't ever forgotten it. I was craving it today and couldn't find my old recipe. Thankfully you still have it here. Serve it hot and be ready to eat the whole skillet.
By juanitak76_11713323
paramount, CA
on July 19, 2010
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I WAS SKEPTICAL READING THE REVIEWS THEN I REALIZED THE PEOPLE ASKING WHAT SIZE PAN TO USE DIDN'T READ THE INSTRUCTIONS.USE THE SKILLET YOU COOK THE APPLES IN JUST MAKE SURE ITS BIG ENOUGH FOR ALL THE BATTER! IT BUTTERY MOIST AND SOOOO GOOD WE USED ICE CREAM TO TOP!!!WAY TO GO EMERIL!
By ynakao_9746969
San Francisco, CA
on January 20, 2010
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I made lots of changes to this recipe.
-I didn't want a tarte tartine type cake so I actually cooked the apples in the caramely syrup and mixed it in the batter - it's nice to have chunks of apples throughout.
-I cut down both the butter and sugar. I only used 2 TB of butter and 4 TB of sugar to make the caramel sauce. I kept the 1 stick of butter in the batter, but just 1/2 cup of sugar. This makes for a good cake that's good for breakfast too.
-The batter as it came together was way too dry with the amount of flour. I added about 1/2 cup buttermilk to make what looked like a standard batter, and pouring in the cooked apples had some juice/caramel that moistened the batter as well.
The result was very good but no longer the same cake I suppose!
Read all 14 reviews