This is a delicious, moist, dense cake that is worthy of company visiting for a weekend. It would be a great addition to a weekend brunch, or you can eat it for dessert with vanilla ice cream. Sadly, I didn’t have any ice cream at the time I baked this – I had to buy some the next day.
Our neighbour gave me a bag of little, sweet apples from the tree in their backyard. We sliced them all up, used what we needed for this recipe and I froze the rest. As we sliced them we put them in a large bowl filled with water and lots of lemon juice to reduce browning. To freeze them I placed them on cookie sheets in a single layer to freeze first, and then placed them in a bag. This prevents them from sticking together in a big glob in the bag.
Jay had an excellent suggestion for this recipe – add nuts! I think next time I would add a layer of walnuts on top of the apples, prior to placing the dough. I think this would make it just that much better. I’d even add a bit more maple syrup too.
So, follow the recipe here: Maple Apple Upside Down Skillet Cake from www.foodiewithfamily.com and I suggest the following changes:
- use 1.5 cups maple syrup to make it extra gooey and delish (I used 1 cup and thought it could have used more)
- use regular brown sugar (not white sugar) if you don’t have sucanat (I used brown sugar)
- add a layer of walnuts (chopped or whole) between the apples and the dough (or between the syrup and the apples so they end up on top of the dish?)
I used a 12 inch cast iron frying pan and it worked really well. It’s just a bit heavy so it was awkward flipping the cake onto a dish. The only dish I had big enough to do the flip was a tart pan kind of thing. Plan ahead and make sure you had a dish to flip it onto. I suppose a pizza pan would do the trick, it just doesn’t look that pretty.
Enjoy! It really is yummy!