Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan.
3
Combine the apples with the brown sugar, apple juice concentrate (do not dilute), spices, and salt. Set aside.
4
Combine the flour, sugar, baking powder, and salt. Set aside.
5
Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.
6
Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan.
7
Sprinkle with coarse sparkling sugar, if desired.
8
Bake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean.
9
Remove from the oven, and cool for about 5 minutes.
10
Loosen the edges of the cake from the pan, and cool for another 20 minutes or so.
I made as directed but had to use a 10" square cake tin and it was cooked in 40 minutes in a 160C fan forced oven. We found the cake to be a little dry but made a pleasant dessert though I would advise that you serve this cake warm as it certainly looses something when it goes cold. Thank you Pa Hiker, made for ZAAR Chef Alphabet Soup.
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Both the crust and the apples were good, but they didn't stick together when serving. I used regular apple juice, maybe that's what went wrong? I might try this again sometime. Made for Alphabet Tag.
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