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Any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came …

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Home » Cake, Dessert, FEATURED Southern Favorites!

Apple Week Finale: Apple Skillet Cake

Submitted by southernplate on Saturday, September 6, 200812 Comments

I hope you’ve enjoyed this week as much as I have. Be sure to check out the other great apple recipes I have posted. My final recipe (but by no means the last one in my repertoire!) is an Apple Skillet Cake from my husband’s grandmother, Granny Jordan. I have written a little about Granny Jordan before when I posted her Frozen Cranberry Banana Salads, but I won’t miss out on an opportunity to praise her further!

Granny Jordan was the quintessential southern lady in absolutely every fashion. She collected recipes which she kept meticulously organized in card files in her pantry. Each time she would use a recipe she would remove the card and note on it the date she made it, who she served it to, and how it turned out. Her reviews usually consisted of one word: “Good”, “Okay”, and sometimes “very good”.

We lived in her house for a few months after she had passed away and I took the time to thumb through all of her wonderful recipes. Among the entire lot of them, only one card had the rating of “BAD!”. What struck me as funny was that Granny Jordan, even though she actually wrote the word in all caps with an exclamation point and underlined it three times, had still put the card back into her little file in its proper alphabetized place.

Just in case you are wondering, this recipe was rated “Very Good” by both Granny Jordan and everyone else I have served it to since her passing.

This cake is positively infused with flavor. The texture is ultra tender and and moist. Visually, it is every bit as appealing as it is tastewise. Apples glazed with butter and sugar arranged over the top with a generous sprinkling of pecans and when cut, the interior of the cake is speckled generously with cinnamon. As I was taking these photographs, my husband asked in a small and hopeful voice, “We get to eat that when you’re done, right?”.

You’ll need: Sugar, Apples, Cinnamon, Self Rising Flour, Evaporated Milk, Egg, Margarine, and Pecans!
Have you ever had anything with evaporated milk in it that wasn’t good? I didn’t think so!
Peel and slice your apples.
Melt specified amount of butter in skillet. Add sugar and cinnamon.
Stir that up and then spread it out so it covers the bottom of your skillet
Arrange apple slices in a pretty circular pattern on top of melted butter/sugar.
Cover with lid and cook on medium heat for ten minutes.
Meanwhile, place flour, 1/3 C sugar, and 3/4 tsp cinnamon in a bowl.
Stir that together.
In a measuring cup, melt remaining butter. Add water…
..and evaporated milk…
and WELL beaten egg. Stir that all up.

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Pour into dry mixture and stir until moistened.
Take the lid off of your yummy apples which have been cooking for ten minutes now.
Sprinkle liberally with chopped pecans. I used about 3/4 C.
Spoon batter over apples in skillet.
Until it looks like this!
Now, cover it with your lid and cook on low heat for about twenty minutes, or until firm to the touch.
At which point it will look like this! You will actually have to touch it, you really can’t tell just looking at it that it is done.
Turn it upside down onto a large plate (try to center it better than I did!).
Isn’t that gorgeous? It tastes even better than it looks!
Granny Jordan’s Apple Skillet Cake

1/3 C margarine
1 tsp cinnamon
1 C self rising flour
1/3 C evaporated milk
2/3 C sugar
5-6 apples, sliced and peeled.
3 T additional melted margarine
1/3 C sugar
1/4 tsp cinnamon
1 egg, well beaten
1/3 C water
pecans

Melt butter in skillet. Stir in 2/3 C sugar and 1 tsp cinnamon. Top with apple slices; cover over medium heat for ten minutes. Top with pecans. In separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp cinnamon. Combine 3 T melted margarine, egg, milk, and water in separate bowl. Add to flour mixture and mix until just moistened. Spoon over hot apples and pecans. Cover and cook on stove eye for twenty minutes on low heat or until firm to the touch. Turn out onto large plate. DEVOUR!
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FEATURED READER RECIPES!

I have enjoyed every one of these recipes and I hope you have to! Thank you to everyone who has sent them in!
I will announce the winners of the two Southern Plate Prize packs on Sunday!
This recipe is from Betsy! Betsy has not one, but TWO great blogs! Be sure to check them both out! The Recipe Box is fabulous and she has been kind enough to mention apple week there, too! Her other blog is “The Homeschool Way” and is also not to be missed! Thank you so much Betsy, for this great recipe!
Apple Pumpkin Coffee Cake

from ADA’s Quick and Easy low-carb Cookbook for people with Diabetes
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1 (18 ounce) box spice cake mix or carrot cake mix
5 large egg whites or 3/4 cup egg substitute
1 cup water
1 cup canned solid-pack pumpkin
2 ounces pecans, chopped
8 ounces gala apples, peeled and very thinly sliced
1 cup apple juice
2 teaspoons cornstarch
Directions
Preheat oven to 350 degree F.
Coat a springform or bundt pan with cooking spray.
In a medium mixing bowl, combine cake mix, egg whites, water and pumpkin.
Using an electric mixer on low speed, beat until moistened, about 30 seconds.
Scrape sides and beat on medium speed 2 or until smooth.
Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
Mean while, in a small saucepan, combine apple juice and corn starch and stir until completely dissolved.
Bring to a boil and cook 1 minute or until thickened.
Remove from heat and cool completely.
When cake is done, remove from oven and cool 5 minutes on a wire rack.
Inverting onto a serving platter, remove sides and bottom of springform pan, and pour apple glaze all over.
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This recipe is from our favorite Aussie, Su! At last, I have a recipe that my UK readers don’t have to convert the measurements on! Thank you so much, Su!
Apple Crumble

Crumble topping
2 cups of plain flour
Approx 100g of soft unsalted butter, chopped into small pieces– adjust this based upon texture of crumble recipe when making
1 ½ tightly packed cups of brown sugar – you can decrease it you 1 cup if you prefer

Apple mixture
4 or 5 large apples – peeled and sliced
Honey

Combine all the crumble ingredients into a bowl and using your fingers, combine the ingredients until the texture resembles something similar to little ‘pellets’. This is a little hard to explain but perhaps think of small breadcrumb pieces bonded together with the butter. If the crumble topping feels too buttery, add a small amount of extra butter. If the mixture is a little too floury, add just a tiny bit more butter. I have made this so often that I don’t really measure the quantities anymore but for the sake of clarity, I had included sizes. I generally work by the feel of the crumble mixture. The great thing about this crumble topping is that it’s delicious when first served out of the oven, but when you eat it the next day it’s even better because it’s almost like a rich dense butter cake-type of topping.

Put the crumble topping aside while you prepare the apples.

In a bowl combine the apples with enough honey to coat all the slices.

Pour out the apples in an ovenproof dish, and over the top of that spread the crumble mixture. You don’t want to pat or pack down the crumble mixture because you want it to retain the ‘piecey’ look when it cooks.

Bake in the oven at 200c for roughly 30 mins until the top is golden but not too dark. You’ll know it’s definitely ready when you see the juices of the fruit and the honey just slightly bubbling through at the sides!

Depending on how you like it, you can either make it with more fruit and less of the crumble topping, or more crumble and less fruit.

If you wanted to vary the recipe you can also add shredded coconut or cinnamon to the crumble mixture.
It’s also great with other fruits. Sliced banana is actually delicious in this recipe, even though it may sound strange!

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This recipe is from Stephanie at Fun Foods On A Budget!
Stephanie has a great blog and really fun recipes! She is a regular for my personal blog browsing! She says: This is my preferred recipe for apple pie. It comes from an old Better Homes and Gardens pie cookbook, but I’ve modified it a little for my own preference. I’ve made it several times, and love it more every time I make it! I even used this recipe to teach a small group of ladies in my church how to make pie crust. We had a great time, and now they enjoy making pies too!

Apple Pie

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
6-7 tbsp. cold water

Filling:
6 cups (2 lbs) thinly sliced apples - use firm, tart apples, like Granny Smith
1 cup sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tbsp. butter or margarine

Topping:
Milk
Sugar

Prepare crust: In a medium bowl, stir together flour and salt. Cut in shortening until mixture resembles coarse bread crumbs. Sprinkle water over mixture, 1 tablespoon at a time, mixing with a fork after each addition, until all is moistened. Form dough into 2 balls, flatten slightly.

On lightly floured surface, roll one ball out into 12-inch circle. Ease into pie plate, trim pastry even with rim of plate. Set aside other ball in refrigerator.

Prepare filling: In a mixing bowl combine sugar, flour, and cinnamon. Mix well to incorporate flour completely into sugar - helps eliminate lumps. Add sugar mixture to sliced apples; toss to mix. Fill pastry-lined pie plate with apple mixture; dot with butter or margarine.

Roll out second ball of pastry for top crust. Cut slits in top crust to allow steam to escape. I like to cut my slits in the shape of an apple. Place pastry atop filling. Trim to 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; seal and flute.

Brush a little milk over the crust with a pastry brush, sprinkle with sugar. Cover edge of pie with foil. Place pie on a large baking sheet to catch any spills (burnt apple pie filling is awful to clean off the bottom of the oven). Bake at 375 degrees for 25 minutes. Remove foil; bake 10 to 25 minutes more or until crust is golden. Cool on wire rack. Great served with vanilla ice cream.

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12 Comments »

    1
  • Mommy's Kitchen said:

    Christy I love how this recipe bakes in a skillet how neat. Granny knew what she was doing. The pumpkin apple cake looks good and so does stephanies apple pie yummo everyone.

  • 2
  • Betsy said:

    Yummy! That looks great! Thanks for the linky love! I am so glad I found your blog…I love it!

  • 3
  • Southern Plate said:

    I know just what you mean, Tina, there is something so neat about it baking on the stove top! I have been really impressed with everyone’s recipes this week!

    Betsy: You are so welcome! Thank you for reading Southern Plate, I’m so glad you’re here!!!

  • 4
  • Stephanie said:

    How cool that you can make cake without heating the oven! I sometimes do little cakes in a bowl in the microwave (in fact, I just did one about ten minutes ago), but that apple cake looks spectacular!!!

  • 5
  • BillGent said:

    That cake looks good! I like to make pineapple upside down cakes in my iron skillet.

    Right now I am cooling the Butterfinger Cake in the fridge. I still have to put the whipped topping on it. Let’s see if I did it right lol!

  • 6
  • BillGent said:

    All I gotta say is WHOA! The cake was a success! Woohoo! I did one right!

    Gotta go to a mens breakfast at church in the morning.. I’m taking it with me. Those guys will eat anything for breakfast.

  • 7
  • Southern Plate said:

    Hey Stephanie! You might wanna check out my apple recipe contest winners………~clears throat and smiles~

    Bill, I’m so happy for you! We’ve always known you were a great cook, though!
    Christy

  • 8
  • Ivory Soap said:

    Oh, wow. Have to make that! Your stuff always makes me starving, even if I just ate!

    We love your site and we would like to present you with the “I Love Your Blog” Award over at our place.

    Hope you accept!

    Ivory Soap and Tomato Lady
    Little House in the Suburbs
    http://www.littlehouseinthesuburbs.com

  • 9
  • Stephanie said:

    I made this cake yesterday for my family (my sister was visiting). If I could write this in really really big letters I would, but I’ll have to content myself with bold and italics and capital letters:

    HOLY COW - THIS WAS THE MOST INCREDIBLE CAKE I’VE EVER EATEN!!! I seriously loved this cake and everyone else did too. Thankyou thankyou thankyou so much for this wonderful recipe, Christy!!

  • 10
  • Terri said:

    Hey Christy… this looks very yummy! AND my hubby just came home with a big bag of apples from a co-worker…. I got the impression he wants me to “do something” with them. :|
    Anyway.. I choose the Apple Skillet Cake!
    I have one question: Can I use a cast iron skillet..or just the ordinary skillet?
    Thanks!
    Terri

  • 11
  • Terri said:

    YUM!
    Need I say more?????
    Terri

  • 12
  • 1stopmom said:

    This looks so good I can not wait to try it!!

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