Wednesday, August 8, 2012

Apple-Walnut Skillet Cake

Apple - Walnut Skillet Cake

Apple Topping
3 1/2 Golden Delicious apples
1/2 cup (1 stick) butter
1/2 cup organic sugar or other sweetener of choice, I used 1/4 c. honey
1/2 cup walnuts, coarsely chopped (optional)

Cake Batter
1/2 Golden Delicious apple
1 1/2 c. almond flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup organic sugar or sweetener of choice, I used 1/4 c. honey
1 teaspoon vanilla
2 tablespoons minced peeled fresh ginger (I forgot to add it and the cake was fine)
2 large eggs
1/2 cup sour cream or Greek-style yogurt (I also forgot this and it really needs it to give the baking powder something to work with)

1. Core the apples and cut them in quarters.
2. In a 10 1/4-inch cast-iron or other oven-proof skillet, melt the butter over medium low heat. Add sweetener and stir well to combine. Arrange apples decoratively, cut sides up, in the bottom of the skillet and sprinkle walnuts evenly between the apple quarters. Cook over low heat without stirring for 30 minutes, until apples are tender and the sugar has caramelized.
3. Preheat oven to 350F. Chop the apple half finely. Whisk together the flour, baking powder, salt, and cinnamon.
4. Beat butter and sweetener with an electric mixer or hand-held whisk until fluffy. Beat in vanilla and ginger and add eggs, one at a time, beating well after each addition. Add sour cream or yogurt, with mixer on low speed, and gradually beat in the flour mixture until just combined. Add chopped apple to batter, folding in gently.
5. With skillet off the heat, spoon batter over the caramelized apple topping. Spread evenly with a spatula, being careful not to disturb the apples, and leaving a 1/4-inch border of cooked apples uncovered. Bake cake in center of preheated oven for 30 to 35 minutes, until golden brown.
6. Remove skillet from oven and allow to cool 10 minutes on a rack. Slide a thin knife around the edge, place a serving plate on top of the skillet, and invert it so the cake ends up on the plate (carefully, so that it doesn’t end up on the floor!). Serve warm or room temperature with whatever topping you like (whipped cream or vanilla ice cream are naturals).

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