Pampered Chef Recipes
Harvest Apple Skillet Cake
Yield: 12 servings or 24 sample servings
Ingredients
- 2 oranges
- 5 small, firm, red baking apples, such as Jonathan (1 1/4 pounds)
- 2 tablespoons butter or margarine
- 1/4 cup granulated sugar
- 2 1/2 teaspoons Pantry Cinnamon + Spice Blend, divided
- 1/2 cup pecans
- 1 (18.25 ounce) box yellow cake mix*
- 3/4 cup water
- 1/4 cup vegetable oil
- 3 eggs
- Thawed, frozen whipped topping (optional)
- Additional pecan halves (optional)
Instructions
- Heat oven to 350 degrees F.
- Using Lemon Zester/Scorer, zest one orange using short strokes; set aside.
- Score long strips from remaining orange and form into curls for garnish; set aside. Using Utility Knife, cut one slice from the center of the scored orange; set aside. Juice oranges to measure 1/4 cup juice; set aside.
- Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peel on. Slice each apple in half vertically; do not separate slices. Melt butter in Family Skillet over medium heat, tilting Skillet to coat bottom.
- Combine sugar with 1/2 teaspoon of the Spice Blend in Flour/Sugar Shaker. Sprinkle over butter in bottom of Skillet. Place reserved orange slice in center of Skillet. Arrange 5 apple halves, skin side down, in a circular pattern around orange slice; arrange remaining halves around first circle of apples. Cook over medium heat 5 minutes or until apples are slightly softened. Using Bamboo Spoon, gently press down and fan out apple slices to cover bottom of Skillet.
- Coarsely chop pecans using Food Chopper. Combine pecans, cake mix and remaining Spice Blend in Classic Batter Bowl. Add reserved orange juice and zest, water, oil and eggs; beat until smooth using Stainless Steel Whisk. Gently pour batter
over apples in Skillet, spreading evenly.
- Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center comes out clean.
- Using Oven Mitts, carefully remove to Nonstick Cooling Rack. Loosen edges of cake with Skinny Scraper and carefully invert cake onto heat-proof serving plate.
- Garnish with whipped topping, orange curls and pecan halves, if desired.
- Serve using Slice 'N Serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
To unmold cake onto a Round Baking Stone, place a 15 inch circle of Parchment Paper over cake before inverting. This will protect both the Skillet and the Baking Stone from becoming scratched.
Nutrition
Per serving: Calories 340, Total Fat 16g, Saturated Fat 3g, Cholesterol 60mg, Carbohydrate 47g, Protein 4g, Sodium 320mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef