Ingredients
- 5 Tbsp. butter
- 1 3/4 cups flour
- 1 1/2 tea. salt
- 1 tea. cinnamon
- 3/4 tea. baking soda
- 1/2 tea. baking powder
- 3/4 cup molasses
- 1 egg
- 2 tea. grated peeled ginger
- 1/2 cup sugar, divided
- 1/3 cup sour cram
- 1/4 cup whole milk
- 3-4 apples (about 2 lb), peeled
Preparation
Step 1
Preheat oven to 350 degrees. Melt butter in a 10" cast iron skillet; set aside.
Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cr3eam, then milk. Gradually whisk in dry ingredients, then 3 Tbsp. melted butter from skillet. Set aside.
Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangle core will remain). Repeat with remaining apples.
Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples, stir to coat., Cook apples rounded sides down for 3 minute3s, the turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
Let cake cool in skillet for 10 minutes, then carefully invert onto a plate.
Serve cake warm or at room temperature.