The Pioneer Woman's Apple Cake in an Iron Skillet

Just because I have lost some weight doesn't mean that I am going to give up on the good things of life, dessert to be exact. I found this recipe on The Pioneer Woman and it is wonderful with vanilla ice cream.

1 3/4 sticks butter

3/4 cup sugar

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices

1/2 cup butter

2/3 cup sugar

1 1/2 teaspoons vanilla

2 large eggs

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1 small apple, peeled cored and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, add apple butter to the pan, then place apple slices, wedge side down, 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 applesauce and sugar 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 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. Place a cookie sheet or aluminum foil under the skillet to catch any spills. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.