Simply Whole Kitchen

October 9, 2011

Skillet Apple Cake

I've got a few more apple recipes up my sleve...you do recall that we brough home a TON of apples from Ellijay...now we must use them before they go bad or get eaten in the raw form, I mean who really wants to do that all the time?

This delicious cake is adapted from a recipe I found on The Pioneer Woman's blog. I LOVE her blog and her recipes! It doesn't matter than most of the time I can't eat them, I mean...a girl can dream :) But this time, I have taken my dreams of moist apple deliciousness and made them my reality. I give you, 100% whole wheat, low sugar (so moist and delicious) skillet apple cake! Really, this should be called an upside down apple cake, but Ree (the Pioneer Woman) is pretty darn awesome in the recipe world, so I'll follow her lead on this.

This IS a recipe that we will be making again, and again, and maybe one more time. It was THAT good. Think apple pie, only better...could be the butter? Well if you are going to take away my white flour and sugar, a girl needs something to get along right? Butter, here we come!

Skillet Apple Cake
adapted from The Pioneer Woman
4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
1-3/4 stick Butter
1/4 c honey
1/4 c maple syrup (the real kind, not log cabin)
_____
FOR THE CAKE:
1 stick Butter
1/4 c sugar in the raw or stevia in the raw
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup whole wheat pastry flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely

Preheat oven to 375 degrees. In a large inch skillet, melt 1 3/4 sticks butter over low heat. (yes, I know this sounds like a lot of butter...trust me, it's worth it). Add the honey and the maple syrup (remember, real only) to the pan and stir around, then place apple slices, on their sides, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 1/4 cup stevia or sugar in the raw until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
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. Enjoy!
I may have made a few changes to meet my dietary needs, but thank you Pioneer Woman for guiding and inspiring this delicious dessert! That is an important message for all of us to take away...just because it has what you can't have in it, doesn't mean that you can't make it your own and make it wonderful. So, go, bake! But make sure you save some room for this :)

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1 Comments:

Anonymous Diana said...

Just tried this one....WOW! Was wonderful....
keep 'em coming

October 16, 2011 at 2:55 PM  

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