In honor of Rosh Hashanah this week, I decided to pull out the baking skills and whip up something with apples and honey to represent the sweet new year. And then I got a bit busy, so it became apples and brown sugar…cause that is close to honey, right? So the Pioneer Woman’s website came to the rescue with Apple Cake.
It was delightful and amazing. And pretty much the best kinda quick, easy cake recipe ever. It was light with a touch of cinnamon, not overly buttery (despite what the recipe tells you, and came out of the pan like a dream. It’s a great use of your fall apples for the CSA, apple picking or even just the grocery store (or in my care, your former roomie’s CSA).
5 to 6 Whole Granny Smith Apples, peeled, cored, and cut into equal pieces
1 3/4 stick Butter
1 cups Sugar (or 2/3 brown sugar & 1/3 sugar)
For the cake:
1 1/2 stick Butter
1 cups Sugar
2 1/4 teaspoon Vanilla
3 whole Large Eggs
3/4 cups Sour Cream
2 1/4 cup All-purpose Flour
2 1/4 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoons Cinnamon
Preheat oven to 375 degrees.
In a 12-inch skillet, melt 1 3/4 sticks butter over low heat.
Add 1cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low heat while you make the cake batter.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy.
Mix in vanilla and eggs.
Add sour cream and mix well.
Add flour, baking powder, salt and cinnamon until just combined.
Remove skillet from heat.
Spoon batter over the top, then spread gently so batter is evenly distributed.
Bake for 20 to 25 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Serve warm with vanilla ice cream.