| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Apples | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1/4 | c | Firmly packed brown sugar |
| 1 | tb | Finely chopped crystallized ginger |
| 2 | Cooking apples; peeled and thinly sliced | |
| 1 | tb | Lemon juice |
| 1/2 | c | Butter or margarine; softened |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Milk |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
Clean cast-iron skillet with soap and water. To prevent rusting, place in a warm oven or on stove top over medium heat till water evaporates. Melt 3 tablespoons butter in a 10-inch cast-iron skillet. Remove from heat, and sprinkle with brown sugar and ginger. Toss apple slices with lemon juice, and arrange over brown sugar mixture; set aside. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, mixing after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon evenly over apples. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 5 minutes; invert onto serving plate. Makes 1 (10-inch) cake. Notes: Select tart, green-skinned Granny Smiths for cakes and pies. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”