Rustic Upside Down Apple Cake


4 Granny Smith apples, peeled, cored and sliced
Each cut into 6 equal pieces
14 Tbs. unsalted butter
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup chopped, toasted pecans

And for the Cake Mixture:
8 Tbs. unsalted butter
2/3 cup granulated sugar
2 tsps. vanilla extract
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1 Granny Smith apple, peeled,cored and chopped


Preheat oven to 375 degrees. In a 10 inch seasoned cast iron skillet, melt 14 Tbs. butter over low heat; add sugars to butter and whisk gently to combine. Place apple slices in sugar mixture and allow to cook over low heat while preparing cake batter. In a large mixing bowl, beat 8 Tbs. butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs; add sour cream and mix well. In a separate bowl, combine dry ingredients; add flour mixture to butter mixture and mix until just combined. Gently fold in chopped apple. Remove skillet from heat. Spoon batter over top of apples in skillet, spreading batter over apples as evenly as possible. Bake for 20-25 minutes or until browned and bubbly and knife inserted into center of cake comes out clean. Allow cake to set in skillet for 5 minutes. Using a knife, loosen edge of cake with a knife, then invert onto a large serving platter. Serve cake while warm and gooey!

** Please note, if using a 12 inch cast iron skillet, recipe can be increased by half but cake will be very heavy and difficult to invert! Just ask Ralph!