4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces (Jessica's version: If using small apples, use as many as you need to loosely fill the bottom of the pan with apple quarters.)
FOR THE CAKE:
1 stick Butter
2/3 cups Sugar
1 1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1 1/2 cup All-purpose Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preheat oven to 375 F.
In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well.
In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect---it’ll taste perfect!
Serve warm with vanilla ice cream., Peeled, Cored, And Chopped Finely