Living in the south, means you embrace two things when you cook- a skillet and bourbon!
Last week, my mother made this delicious warm apple skillet cake that really got me in the mood for fall. My sister in law in England quickly asked for the recipe when she saw this picture and I thought that it would be a great recipe to share with all of you too. Who doesn't like cake and bourbon?
MAKES 8 to 10 servings PREP TIME 40 min. TOTAL 4 hours, 30 mins.
For the cake ingredients:
6 large Granny Smith Apples (approx. 3lb)
2 Tbsp all-purpose or plain flour
2 cups firmly packed light brown sugar, divided
1 cup butter, divided
1 1/2 cups all-purpose flour or plain flour
1 1/2 tsp. baking powder
1/2 tsp. table salt
3 large eggs, lightly beaten
3 Tbsp. bourbon preferably from Kentucky like this one!
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz) package refrigerated piecrusts or 1 batch of short crust pastry- a good recipe here.
If you're making homemade pastry for the crust, do this before you start the filling.
If you are in the UK add 2 tsp. for each cup measurement.
If you're living in the UK and don't have a skillet, you can get one here.
Peel the apples and cut into 1/4 inch thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet or pan over medium-high heat; add apple mixture and saute 15 minutes or until apples are tender and liquid is thickened. Remove from heat and cool completely (about 30 mins).
Meanwhile, preheat oven to 350F/ 177C. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour with the baking powder and salt in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in chopped pecans.
Fit pie crust or short crust pastry into a 10-inch cast-iron skillet, gently pressing pie crust/pastry all the way up sides of the skillet. Spoon 2/3 of apple mixture over bottom of pie crust, spreading and gently pressing apples in an even layer using the back of a spoon. Spoon batter over apple mixture: top with remaining apple mixture.
Place pie on lower own rack and bake at 350F/177C for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Remove from oven: cool pie completely in the skillet on a wire rack. While this is cooling make the sauce (recipe below).
Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce. (See recipe below).
Note: My mom didn't make the caramel sauce but I highly suggest you do as it takes it to a whole new level, especially if you like caramel and apple cider.
For the Apple Cider Caramel Sauce ingredients:
1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/2 cup whipping or heavy whipping cream
Cook cider in a 3-qt. saucepan over medium hear, stirring often, 10 minutes or until reduced to 1/4 cup.
Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly, 2 minutes.
Remove from heat and directly drizzle 1/3 cup onto the apple cake OR refrigerate for up to 1 week. To reheat, microwave at HIGH for 10 to 15 seconds or until warm, stir until smooth.
Would love to know if you gave this delicious recipe a go and if you liked it. Send pictures too!
Recipe adapted from Southern Living Magazine