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    Doctor's House Skillet Cake with Sauteed

    Source of Recipe


    List of Ingredients

    1/2 cup of butter
    4-5 Golden Delicious or other firm, flavorful apples; cored and very thinly sliced
    3/4 cup packed brown sugar
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 heaping tablespoon of ground cinnamon
    1/2 teaspoon of nutmeg
    3 eggs, separated
    1 cup buttermilk
    1 cup sour cream, or plain yogurt


    In a large sauté pan or skillet, melt 6 tablespoons of the butter over medium heat. Add the apples and sauté until they are tender, but still hold their shape - roughly 10 minutes; cover for the last few minutes. When almost done stir in the brown sugar, cinnamon and nutmeg, making sure that the added ingredients are well distributed amongst all the apple pieces. Cover, set aside and keep warm.

    In a bowl, combine the flour, baking powder, baking soda, and salt and stir to blend well. Set aside.

    In another bowl, beat the egg whites until they are stiff, not dry. Set aside.

    In yet a third bowl, combine the egg yolks and buttermilk, and beat until smooth. Add the flour mixture and stir until just moistened. Add the egg whites and gently fold, not stir, until fully incorporated.

    Preheat the broiler, and set the rack mid-way in the oven.

    Select a 10 or 12" skillet with a metal handle - make sure there are no plastic or rubber handle pieces which can melt under the broiler. Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the batter and cook until set, usually 3-5 minutes. Place the skillet in the oven so that the upper rim is 4-5" from the broiler element. Continue cooking until the top is lightly browned. Test with a wooden skewer, and if not dry, place the skillet over low heat on the stove and cook until done.

    Turn the skillet over, laying the cake onto a very large serving platter. Surround the cake with the sautéed apples and top with sour cream or yogurt. Cut into wedges to serve. Yield is 4 hearty servings.




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