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---------- Recipe via Meal-Master (tm) v8.05
Title: SKILLET CARAMEL APPLE CAKE
Categories: Cakes, Fruits
Yield: 12 Servings
1 3/4 c Sugar
2 tb Water
2 tb Butter
1 1/2 ts Almond extract
3 lb Apples; golden deliciuos
1 c Cake flour
1 1/2 ts Baking powder
1/2 c Apple juice
2 tb Amaretto
1 Egg
2 Egg whites
1 c Whipped topping (opt)
Combine 1 cup sugar and water in heavy, deep, oven-proof 10" skillet. Bring
to boil over medium heat, stirring occasionally. Cook to light caramel
stage or pale amber color, stirring occasionally. Remove from heat. Swirl
in butter and 1/2 tsp almond extract. Set aside. Peel, core and cut each
apple into 4 wedges. Arrange about 3/4 of apple in tight single layer over
caramel. Cut remaining apple wedges in halves and place atop first apple
layer. Cover skillet and cook over medium-low heat until apples exude
juices, about 10 minutes. Uncover skillet, increase heat to medium and
continue cooking about 25-30 minutes, or until caramel syrup is thick, but
not burnt (adjust heat to low if caramel starts cooking too fast). Baste
apples occasionally with caramel syrup, using baster or spoon. Remove from
heat and cool. Sift cake flour with baking powder and 1/2 cup plus 2 Tbsp
sugar in bowl. Make well in center. In another bowl, whisk egg, apple
juice, and remaining 2 Tbsp sugar, then beat until stiff but not dry. Fold
small amount of batter into egg whites, then fold mixture back into
remaining batter. Pour over apples in skillet. Bake at 350~ for 25-30
minutes, or until wood pick inserted in center of cake comes out clean.
Cool 5 minutes. Loosen cake around edges. Place platter over skillet and
carefully invert pan, shaking gently to release cake into platter. Spoon
any remaining glaze over cake. Serve with whipped topping. Makes 12
servings.
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