Oven: 375 degrees F.
Bake: cake 25 -35 minutes
Pan: 10 inch iron skillet
Servings: 10 - 12
Ingredients
Topping
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
3 large apples (1 1/2 pounds) peeled and sliced
1/2 apple chopped and set aside and added to the cake batter
1/2 c. walnuts (60 g)
1/2 tsp. cinnamon
Cake
1/2 c. butter (113 g)
2/3 c. sugar (145 g)
1 tsp. vanilla
2 large eggs
1 1/2 c. soft white flour (181 g)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. yogurt (130 g)
Instructions
Topping
On the stove in a 10 inch cast iron skillet melt the butter and sugar. Arrange the apple slices decoratively in the skillet, sprinkle chopped walnuts and cinnamon evenly over the apples. Cook the mixture , undisturbed 25 -30 minutes or until tender and the sugar is a golden caramel color and thick.
Cake
In a large bowl, cream the soft butter and sugar until light and fluffy. Beat in vanilla, and eggs one at a time. Beat well after each addition.
In another bowl combine the flour, spices, salt, baking powder, and baking soda.
Beat the flour mixture into the creamed butter in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with the dry ingredients. Scrape the batter off the sides of the bowl as needed after each addition. Fold the chopped pears into the cake batter.
Carefully spoon batter evenly over the cooked apples leaving a 1/4 inch boarder of cooked apples uncovered around the edge. Bake for 25 to 33 minutes.
Cool for 5 minutes, on a wire rack. Run a knife around the edge of the pan and invert the cake onto a large plate. Leave the pan in place for 5 minutes then carefully lift off. Replace any fruit that came off.
Serve with ice cream or whipped cream!
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