(makes one 8-inch, short cake)
1 large apple, peeled, cored and sliced to thin wedges
4 tablespoons unsalted butter
1/4 cup sugar
1/4 tsp ground cinnamon
for the cake batter:
3/4 cup all-purpose or cake flour
4 tablespoons unsalted butter, softened
1/2 cup milk
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon vanilla
1/4 tsp salt
Cream the butter, vanilla and softened sugar. Beat in the egg until mixture is fluffy and lighter in color. Combine the flour, baking powder and salt in a separate bowl. Gradually add to the creamed mixture, alternating with splashes of the milk, until all is incorporated and well-mixed.
Preheat oven to 375F.
Toss the peeled and sliced apples in the 1/4 cup sugar and cinnamon.
Melt the 4 T of not softened butter in an 8-inch fry pan. Once it begins to foam, place down the apples in a fan formation (or just place down however you wish). Don’t stir, and let cook on medium-high heat for 1-2 minutes.
Slowly pour the cake batter over the apple mixture, evenly pouring around the edges rather than the center all at once (so as not to disturb the fan pattern).
Transfer pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Remove with hot mitts. Place a large serving plate upside-down on top of the fry pan and flip.
The cake should come out onto the plate upside-down.
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