Adapted from http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/, adapted from Sara Moulton (these women are both food goddesses as far as I’m concerned, I adore them).
I had two sticks of butter and a couple of tablespoons of sour cream mixed with salsa to my name when I decided I couldn’t wait another day for this cake. I also just forgot to add the vanilla. I was in a rush on account of my desperate need for cake. And oh my lord was this cake good. Hook your computer up in the kitchen darling, ‘cause you need to make this now!
Preheat oven to 375.
Melt 1 stick of butter in a 9-10 inch cast iron skillet (you can also use any oven safe skillet or start in a pan and move it all to a cake or pie pan once your done carameling. Ooh you could even put it in little ramekins for adorable tiny cakes. Right. Focus. Sorry). Add 1 tbsp less than 1/2 cup of sugar and 4 not giant apples, peeled and cut into about half inch thick wedges. Cook this for about 15 minutes on low heat until it gets caramely.
In the meantime cream together 1 softened stick of butter ( I used salted butter as usual but if you’re using unsalted butter just go ahead and add 1 tsp of salt) with 1/2 cup granulated sugar and 2 tbsp dark brown sugar. Add 2 large eggs, 1 egg yolk, 2 tbsp non fat yogurt and 1 1/2 tbsp half and half. Barely mix in 1 to 1 1/4 cups all purpose flour, 1 1/2 tsp baking powder, 3/4 tsp cinnamon and 1 smallish diced apple.
Gently spread the batter over your caramelized apples and bake for 20-25 minutes or until it looks and smells ridiculously delicious. Turn it out onto a plate and for the love of god eat it warm with some meltylicious ice cream.
