Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe. A small paring knife makes quick work of peeling the fruit.
3/4 cup butter, softened and divided
2 cups sugar, divided
3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 cup toasted chopped pecans, divided
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup milk
How to Make It
Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.
I have made this recipe twice, following the recipe. It turns out beautifully and is delicious; makes a great breakfast dish or, served with whipped cream or ice cream, a great after-dinner dessert. It is fun to make in the cast iron skillet.
This was a disaster, the cake had some gray spots when I turned it over out of the skillet, It continued to turn black-grey, the cake had no taste and the look was unappetizing. Used jonagold and Jonathon apples
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