Apple Skillet Cake
This impressive dessert captures your favorite flavors of fall.
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Ingredients
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- 1 stick Hiland Butter
- 1/2 cup sugar
- 1 tablespoons Griffins Original Syrup
- 1 teaspoon cinnamon
- 5 Granny Smith apples, peeled and sliced
- 1/2 cup Miller Pecan Co. Pecan Halves
- 1 cup Shawnee Mills Self-Rising Flour
- 1/3 cup sugar
- 1/2 teaspoon apple pie spice
- 3 tablespoons Hiland Butter, melted
- 1 Hansens egg
- 1/3 cup evaporated milk
- 1/4 cup Hiland Sour Cream
- Melt butter in 8-inch or 9-inch cast iron skillet over medium heat. Stir in 1/2 cup sugar, syrup and 1 teaspoon cinnamon.
- Arrange apple slices and pecans over butter-sugar mixture.
- Turn heat down to medium-low while making cake batter. Remove several slices to garnish the top.
- In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened.
- Spread cake batter over remaining apples and pecans, gently spreading to cover. Add the reserved apples to garnish the top of the cake.
- Move to a preheated 375-degree oven, and bake for 20 minutes or until the cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from the oven, and let sit for 5 minutes. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream