A quick and easy cake that’s perfect for an afternoon snack with a cup of tea. Dress it up for dessert with a little vanilla ice cream.
- 10 T. butter, divided
- 2 large apples, such as granny smith, cored and thinly sliced (no need to peel unless you want to)
- 1/4 C. brown sugar
- 1 C. flour
- 1 C. sugar
- 1 t. baking powder
- 3 eggs
- 1/4 t. freshly grated nutmeg
- pinch of salt
Preheat the oven to 350 degrees. I used a cast iron skillet for this, but any oven-proof skillet will work. Heat 2 T. of butter in the skillet over medium heat. Add the apples and sprinkle them with the brown sugar. Cook until the sugar is dissolved and bubble and the apples begin to soften, about four minutes. Meanwhile, melt the remaining 8 T. of butter and pour it into a mixing bowl. Whisk in the flour, sugar, baking powder, eggs, nutmeg, and salt. Arrange the apple slices into a pretty pattern in the skillet and pour the batter over the top.
Place the whole thing into the oven and bake until the cake is golden and springy, about 20-25 minutes. Let the skillet sit out on the counter for about ten or fifteen minutes, but don’t let it cool completely or it will stick in the pan. Run a knife around the outside to loosen it. Put a plate over the top and invert the skillet. The cake should slide right out. Serve warm or at room temperature.