If you have a favorite food that you especially like to cook in a cast iron skillet, please let me know by leaving a comment below. How about fried chicken?
Upside-Down Caramelized Apple Cake
1/2 cup chopped pecans
2 large Granny Smith apples, peeled and cut into 1/2 inch thick slices
1 T. lemon juice
2 t. vanilla extract, divided
3/4 t. cinnamon, divided
1/2 cup butter, softened and divided
2 t. brandy
1 cup firmly packed light brown sugar
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup sour cream
2 cups all-purpose baking mix
1/8 t. nutmeg
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375 degrees.
Toss apple slices with lemon juice, 1 t. vanilla extract, and 1/2 t. cinnamon.
Melt 1/4 cup butter in a 10-inch cast iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar.
Sprinkle pecans over brown sugar mixture. Spread apples over the pecans.
Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at at time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 t. vanilla, beating just until blended.
Whisk together baking mix, nutmeg, and remaining 1/4 t. cinnamon in a medium bowl. Add mixture to butter mixture, beating just until blended.
Beat egg whites in a large bowl at high speed until soft speaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet.
Bake at 375 degrees for 50 to 55 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack for 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet.
|The cake fresh out of the oven|