Caramel apple upside down cake

I was browsing Pioneer Woman's site the other day when I came across her skillet apple cake (which is a way better title then what I called it to my husband). I have an overflow of apples growing on my property and until that moment I wanted nothing to do with them. I knew I had everything to make this since it might be the most basic recipe ever so walking home last night I grabbed 6 apples and set to work. First you will notice two things....one: my apples aren't peeled (they should be) my peeler was in the dishwasher and I don't have a paring knife due to an unfortunate incident between the knife and a can. I decided to wing it and see if I could make the recipe with out fucking up before I spent the time peeling apples. The second thing you will notice is my picture order down there isn't quite right. This is because once I got halfway through making the batter I realized I did not in fact have all of the ingredients, I was missing eggs. So, while my husband went and got eggs I skipped around and did what other stuff I could do. Either way it came out gooey and caramelly and artery clogging good! You really really have to make this!

Below is her recipe. I had to make a few edits because she forgot to list a few steps since she lists it all in her picture section.

Caramel topping

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
1/2 cup sugar

1/4 cup brown sugar


1 stick butter
2/3 cup sugar

1/3 cup brown sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge 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 second bowl combine flour, cinnamon, salt and baking powder. Gradually add flour 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.

I don't have a fancy apple corer thing. So I quarter the apples, turn them on a flat side and cut the core out diagonally.

See, you barely lose any apple.

Since I had everything ready to go and then figured out I was missing eggs, I put my apples in some water so they wouldn't oxidize.

The insane thing is, since I used half brown sugar half white, it got extra caramelly but it also created these little chewy caramel pockets, almost like one of those little caramel squares you buy at the store. I had just enough manners to avoid digging through the cake to find all these pieces.

PS My spell check is trying to say caramelly isn't a word. Sometimes spell checks need a reality check.

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