By Chef Alli
- 4 Granny Smith apples, peeled, cored and sliced into 6 equal pieces1 ¾ sticks unsalted butter (14 Tbs.)
- ¾ cup granulated sugar
- 1 1/2 tsp. cinnamon, divided use
- ½ cup toasted chopped pecans
- 1 stick unsalted butter (1/2 cup)
- 2/3 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- ½ tsp. cinnamon
- 1 Granny Smith apple, peeled, cored and chopped
Preheat oven to 375 degrees F.
In a 10 inch cast iron skillet, melt 1¾ sticks butter over low heat; add ¾ cup granulated sugar and 1 tsp. cinnamon to the pan and stir to combine, then add apple slices to the skillet; cook mixture over medium low heat, stirring occasionally, while you prepare cake batter.
Using an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs; add sour cream and mix well. In a separate bowl, combine flour with baking powder, salt and ½ tsp. cinnamon; add flour mixture to butter mixture and stir until just combined. Gently fold chopped apple into batter.
Sprinkle pecans over apples in skillet, then spoon batter over the top, spreading batter gently, distributing as evenly as possible. Bake cake, uncovered, on center rack of oven for 20-25 minutes until cake is golden brown and cake tester inserted into center comes out clean.
Allow cake to sit in skillet for 5 minutes, then carefully invert onto serving platter. Serve apple cake warm with ice cream.
This recipe came from Ree Drummond, the Pioneer Woman, and is one of those cakes that is delicious when served warm, and rather so-so when served after it's cooled off. This is not a recipe you'll want to double or create in a skillet larger than 10" since it becomes so heavy, it's nearly impossible to invert.