Prep Time: 25 Minutes | Cook Time: 25 Minutes | Difficulty: Intermediate | Servings: 8
- 4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
- 1-¾ stick Butter
- ¾ cups Sugar
- FOR THE CAKE:
- 1 stick Butter
- ⅔ cups Sugar
- 1-½ teaspoon Vanilla
- 2 whole Large Eggs
- ½ cups Sour Cream
- 1-½ cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Cinnamon
- 1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, 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 1 stick of butter and 2/3 cup 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 1 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. 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. –Pioneer Woman Cooks.