RECIPE NO.

18

2. FOLD ALONG SCORE LINE 3. GLUE SIDES TOGETHER 4. TRIM AROUND EDGES TO MAKE 4X6" FINISHED RECIPE CARD.

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ENJOY!

1. PRINT ON 8.5X11" CARD STOCK

Apple Skillet

Cake

INGREDIENTS 1 cup sugar 1 stick unsalted butter, softened 3 tart apples, such as granny smith 1 cup flour 1 teaspoons baking powder teaspoon salt teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 1/3 cup sour cream DIRECTIONS 1. Preheat the oven to 350 degrees. Peel and core the apples. Use a mandoline (or sharp knife) to cut 2 of the apples into thin rings. Finely chop the third apple and set aside.

2. Combine cup of sugar and 2 tablespoons water in an 9 or 10-inch cast iron skillet. Turn on high heat, and stir occasionally until the sugar begins to turn golden brown. Turn the heat to low and stir in 3 tablespoons of butter. Tightly overlap the apple rings on top of the caramel, starting on the outside and working towards the middle. Turn off the heat and set aside. 3. In a small bowl, whisk flour, baking powder, salt and cinnamon together. Set aside. In the bowl of an electric mixer, combine remaining sugar and butter. Cream until light and fluffy, then add the eggs and vanilla. Mix in the sour cream and beat until incorporated. Stir in the finely chopped apples. Spread the batter evenly over the sliced apples in the skillet. Bake for 40-45 minutes, or until the cake is golden brown. Cool until skillet is just warm to the touch. 4. Use a knife to loosen the edges of the cake, then place a cake stand or plate face down on the skillet. Flip the skillet and plate (hold on tight!) to invert the cake. Serve warm or at room temperature. A scoop of vanilla ice cream cant hurt either!

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