Perhaps I should've called this post "Apple Butter Cake." Or "Death by Butter." At any rate, I'll clear the air before you read any further. This cake uses almost 3 sticks of butter. Yes, you read that right. As much as I love her recipes, I've got a hunch that Pioneer Woman has a phobia of cooking without butter.
I made this cake one night when I had a bunch of apples I needed to use up. I'd heard many raves about this cake, so I was really excited to finally try it. Unfortunately, I was just a tiny bit disappointed. I thought that the cake was a bit dry and too dense. So, why I am I posting it, you ask? Well, two reasons. First, I seemed to be alone in that opinion. Because of the aforementioned 3 sticks of butter, we pawned off about half the cake on nearby relatives. They all went crazy over the cake. Second, the apple portion of this cake is basically to die for. I still have dreams about it on occasion. I want to eat a big bowl of apples sauteed in butter with brown sugar and cinnamon. Or eat it over ice cream. Or perhaps just eat it out of the skillet.
Apple Cake in an Iron Skillet
Recipe from Pioneer Woman, adapted
4-5 whole tart apples, peeled & cored, and cut into 8-10 slices
1 3/4 stick butter
3/4 cup sugar
1 stick butter
2/3 cup sugar
1 1/2 tsp vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp cinnamon
1 apple, peeled, cored, and chopped into tiny pieces
Preheat oven to 375 degrees.
In a 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir. Place sliced apples in the pan. Don't pack them too tightly, but try not to leave many gaps.
Cook over low or medium low heat while you make the cake batter, or about 15 min.
Beat 1 stick of butter with 2/3 cup sugar with an electric mixer until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add to the cake batter and mix until just combined. Stir in the chopped apple.
Remove the skillet from the heat. Spoon the batter over the top and spread it around gently so that the batter is evenly distributed. Bake for about 20-25 min, or until the cake is golden brown and bubbly.
Allow cake to sit and cool for 5-10 min, and then flip over onto a serving platter. Cut a big slice and serve warm with vanilla ice cream.