Apple Skillet Cake

One of the reasons I wanted to participate in this blog stems from my own lack or organization.  I find recipes everywhere, in magazines, on other blogs, and even in cookbooks (who does that really?).  The difficulty lies in that in finding recipes everywhere, I often can’t find them anywhere when I go back searching for them later.  This happened with my favourite soft ginger cookies and this week, nearly happened with the Skillet Apple Cake recipe from an issue of Canadian House and Home.  I had made “Mom’s Saucy Apple Cake” from the October issue of Canadian House and Home several times, each time thinking, I’ve got to put this in the blog or I’ll lose it!.  Well here it is, the issue is on its way to the recycling bin in the sky, but the recipe is here for good. This cake is addictive.  Warm from the oven it tastes amazing with a scoop of vanilla ice cream.  Once it cools down it’s equally tasty with a cup of tea after work.  I have modified the recipe from the original, splitting the sugar 50/50 white and brown to give it more caramel flavours.  The original called for a full cup of white sugar.

Add flour, baking soda, and salt to butter mixture and combine

Sliced apples ready for the skillet

Ready for ice cream

Apple Skillet Cake – based on a recipe from Canadian House and Home (October 2011) 1/2 c brown sugar
1/2 c white sugar
1/4 c butter (room temperature)
2 eggs
1 c flour (all purpose)
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 c chopped, peeled apples
Preheat the oven to 350F.  Prepare a 9″ skillet (oven friendly) or cake pan.

In a large bowl, cream together the butter, sugars, and eggs until fluffy.  Add the vanilla.

Stir in the flour, baking soda, and salt. Arrange the apples in the skillet (it doesn’t have to be pretty, just evenly spread).  Pour the batter over the apples.

Bake for 30-40 minutes or until the cake springs back when pressed. Serve immediately with vanilla ice cream.