By Burch Barrel
Is there anything better than apples and vanilla in the fall? This recipe makes use of a sturdy cast iron skillet to craft a hearty apple cake, with an easy, quick Vanilla Cream Sauce to round it all out. If you have three apples, you're halfway to dessert.
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Dessert
American
Burch Barrel
8
30 minutes
45 minutes
You'll need a 10-11" greased cast iron skillet to make this recipe; you can also try using a Dutch oven without the lid.
2 cups all-purpose (AP) flour
4 tsp baking powder
1⁄4 tsp salt
1⁄2 cup white sugar, divided (1⁄4 for filling, 1⁄4 for apples)
1⁄4 cup butter, cold
1 1⁄2 tsp vanilla extract
1 egg, beaten
1 cup milk
3 apples, peeled and thinly sliced
1 tsp cinnamon
1 tbsp brown sugar
2 cups heavy cream
1⁄2 cup sugar
8 tbsp butter
2 tsp vanilla extract
Preheat your oven to 375°F. In a mixing bowl, sift your flour, baking powder, and 1⁄4 cup of your white sugar together.
Add the butter, cutting it into the flour mixture until it is evenly distributed.
In a mixing bowl, add the beaten egg, vanilla and milk and whisk together.
Fold the wet ingredients into the dry mixture gently, taking care not to over mix. Pour the mixture into your greased pan or dutch oven.
In another bowl, combine your sliced apples, cinnamon, the remaining white sugar and your brown sugar, tossing until the apples are well-coated.
Add the sliced apples in a any way you like, as long as the filling is mostly covered.
Bake until the top is golden brown and there is no residue on a toothpick, approximately 40 minutes. Serve with Vanilla Cream Sauce.
In small saucepan, add all ingredients and bring to a simmer, stirring constantly.
Reduce heat and continue stirring until the mixture thickens, approximately 10 minutes. Drizzle liberally on whatever you like!
