- 1 1/2 C sugar, divided
- 4 Tb butter, plus 1 stick and 6 Tb, cut into 1/2″ cubes and chilled
- Zest of 1 lemon, divided
- Juice of 1 lemon
- 4 tsp vanilla bean paste, divided
- 1/2 tsp kosher salt, divided
- 1-2 baking apples, peeled and thinly sliced
- 2 1/2 C all-purpose flour
- 2 tsp baking powder
- 1/3 C whole milk
- 2 eggs, lightly beaten
- 1 tsp Apple Pie Spice
- Freshly whipped cream and toasted pecans, for serving
- Heat oven to 375 F.
- Heat 1 C of the sugar, 4 Tb butter, 1/2 of the lemon zest and juice, 2 tsp vanilla bean paste, and 1/4 tsp salt in a 10″ cast iron skillet over medium heat. Cook until sugar melts, and is slightly caramelized (about 6 minutes).
- Carefully arrange apple slices on top of caramel and turn off heat.
- In a large bowl, whisk together remaining sugar and salt, flour, apple pie spice, and baking powder. Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-sized pieces.
- Add milk, 2 tsp vanilla bean paste, and remaining lemon zest and gently stir until a soft, sticky dough forms. If dough is a little dry, add an extra splash of milk.
- Place pieces of dough over the hot apple/caramel mixture, trying to cover the entire surface. If a few spots are open, the dough will rise and fill in any gaps. Bake until the cake is golden and cooked through, about 20-25 minutes.
- Remove skillet from oven and let rest for 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully.
- Serve warm or at room temperature, with a sprinkle of toasted pecans and a dollop of softly whipped cream. It’s also just as delicious un-garnished!
*As seen on Twin Cities Live September 11, 2017