This cake was amazing. I thought I'd messed the batter up as it was translucent. It didn't look like "cake batter" that I'm used to, but as I'm not a regular baker, I went with it. The "cake" part on top crisped up beautifully and the apples were perfectly tender. I used Granny Smiths and I also added 1/8 tsp. of ginger, which added a nice warm depth to the cinnamon and apples. I hate apples, growing up next to an apple farmer, I got burned out on them growing, I made this for my husband, but I have to say... I loved it too.
This is a delicious cobbler! We enjoyed it warm out of the oven with ice cream. I used about 4 1/2 cups of apples,omitted the nuts and added 1/2 tsp. of baking powder. I baked it in an 8x8 pan. My husband was especially impressed. His exact words,"This is where it is!"
Wonderful upside down European style cake. Everyone enjoyed it very much with a dollop of whipped cream on top and a sprinkle of sifted cinnamon. Yum. Made for Chef-I-Am cake-a-thon.
I liked this quite a lot, however, I did cut back the butter to 1/2 cup and the sugar to about 2/3 cup. I found that to be sweet enough. I used jonagold, fuji and granny smith apples. I also added a pinch of salt to both the batter and the cinnamon sugar mix, added a couple of shakes of ground cardamon to the sugar/cinnamon mix, and tossed that with the sliced apples before putting them into the baking dish. It took a little over an hour to bake, but I did slice the apples a bit thickly, I don't like thin slices of apple in this kind of dish.