Sarah Hunt, AZFB Communications Intern
Try this delicious recipe for Apple Cake by the Pioneer Woman! It only takes 25 minutes of prep time and 25 minutes of cooking time, resulting in 8 to 10 servings for your friends and family to enjoy.
By Ree Drummond
For the apple topping:
- 1 stick unsalted butter
- 3/4 c. granulated sugar
- 4 whole granny smith apples, cored, halved and each half cut into six equal pieces
For the cake:
- 1 stick butter, softened
- 2/3 c. granulated sugar
- 1 1/2 tsp. vanilla extract
- 2 large eggs
- 1/2 c. sour cream, room temperature
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 granny smith apple, peeled, cored and chopped finely
- Vanilla ice cream, for serving
- Preheat oven to 375 F.
- For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add sugar to the pan and stir around, then place apple slices, cut 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, about 10 minutes.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well.
- In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple.
- Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the 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.
Find more dessert recipes on Fill Your Plate’s recipe database!