I use a 12" cast iron skillet for this. There will be a little batter left over.
Sour Cream Apple Cake
Yield: 12 servings
1 ½ # cooking apples, peeled, cored and sliced, such as Granny Smith
1 ½ t ground cinnamon, in all
¾ t fresh grated nutmeg, in all
2 c + 1 T sugar, in all
1 ½ sticks of butter, softened, in all
2 ¼ c flour
½ t baking powder
1 ½ t baking soda
1 t salt
1 t pure vanilla extract
1 c sour cream
2 c sweetened whipped cream, optional
Preheat oven to 350°F.
Using an electric mixer, fitted with a paddle, cream the 1 ½ c sugar and 1 stick of butter together. Sift together the 1 t cinnamon, ¼ t 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.
In a mixing bowl, toss the apples with ½ t of the cinnamon, ½ t of the nutmeg, and 1 T on the sugar. In a 12” cast iron skillet, combine ½ stick of the butter and ½ c of the sugar, over medium-high heat. Stir with a wooden spoon until the mixture caramelizes and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat. Pour the batter over the apples. 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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