 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
A great autumn cake with a deep pumpkin flavor and a sweet hint of apple pie. Baked in an iron skillet this cake is moist and delicious warm right out of the oven with a big scoop of vanilla ice cream. ** I place a cookie sheet under my skillet in the oven because it occasionally drips over** Ingredients:
3 medium apples, peeled, cored and cut into 6 equal wedges |
1/2 cup unsalted butter |
2 tablespoons brown sugar |
3/4 cup sugar, minus 2 tablespoons |
1/2 cup unsalted butter |
2/3 cup sugar |
1 teaspoon vanilla |
2 large eggs |
1/2 cup vanilla yogurt |
1 1/4 cups canned pumpkin |
2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
1 1/2 teaspoons pumpkin pie spice |
1 small apple, peeled cored and chopped finely |
Directions:
1. Base:
2. Melt 1 stick butter on low heat in 9-10 inch iron skillet. Add sugars to pan and stir until mixed. Place apple slices wedge side down evenly in ring around pan. Don't pack them too tightly but don't leave large gaps either. Allow to cook over medium-low heat (about 10-15 minutes) while you make the cake batter.
3. Cake:
4. In large bowl cream butter and sugar with electric mixer until light and fluffy. Mix in vanilla and eggs. Add pumpkin and yogurt and mix well.
5. In small bowl mix flour, baking powder, baking soda, salt and spices.
6. Slowly add into pumpkin mixture and mix until just combined. Gently stir in chopped apple.
7. Remove skillet from heat. Spoon batter over cooked apples and spread gently so batter is evenly distributed.
8. Bake for 25-30 minutes until cake is golden and bubbly. Toothpick inserted into center of cake should come out clean.
9. Allow cake to sit for 10 minutes then invert onto a serving plate. Serve warm with a generous scoop of vanilla ice cream.
|
|