Tasty Tuesday: Make An Apple Ring Cake!

Yes, I know it’s not really Tuesday.  However, I was really sick on Tuesday and whenever I’m sick, it seems like that day is just erased from memory.  So for my sake, let’s pretend it’s Tuesday.  For Tasty Tuesday this week, we’re going to make an Apple Ring Cake!  We went to the apple orchard this past weekend and had a blast picking fresh apples from the trees.

Some apples were too high up so we had to use double the effort….

Even the baby thought they were great to gnaw on….

Nevertheless, we left there with an enormous bag of apples.  It was fun to pick, but now what should I do with all of these apples?

I dug up my recipe books and nothing sounded perfect.  Then I remembered a recipe that a friend of mine had sent me a while back.  Of course, I had to do my own tweaking to the recipe, so here goes:

Ingredients:

• 5 Apples
• 3 Sticks Butter
• Sugar
• Vanilla
• 2 Large Eggs
• 2/3 Cup Sour Cream
• 1 1/2 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2/3 teaspoon cinnamon

Preheat your oven to 375 degrees.  Melt 2 sticks of butter in a 9 inch cast iron skillet over medium heat.

While it’s melting, whip out your apple corer/slicer/peeler.  Core, slice, and peel your apples.

Once the butter is melted, stir in 3/4 cup sugar to the pan and stir.  Place rings of 4 apples into the sugary butter, overlaying as necessary.  Save 1 peeled/cored/sliced apple for later.

Let the apple rings cook while you make the cake.

Mix 1 stick of softened butter, 2/3 cup sugar, 1 1/2 teaspoon vanilla together with a hand mixer.  Add in the 2 eggs and sour cream.  When it’s well mixed, add in your flour, baking powder, salt, and cinnamon.  Mix well until dough is formed.  Chop the remaining apple into small pieces and add to the mixture.

When your apples are nice and tender in the pan, remove from heat and gently cover them with your dough mixture.  Place your cast iron skillet right into the oven.

Bake for 25 minutes or until cake is golden brown.

Allow the cake to cool for 5-10 minutes and then flip it over onto a sheet pan or other solid dish.  Best served with homemade ice cream 🙂

Sorry for the bad pic – I messed it up a little when I flipped it.  This cake was so good it didn’t even last 24 hours in our house.  Hubby is already demanding another!  The kids loved it and I can’t wait to make it again.