Christopher and I made this over the weekend and it was so good. I found the picture in a Sunset magazine, and was motivated enough by it to go to the website and search out the recipe. I was able to use up the last sad apple in the house, that didn't look appetizing enough to eat raw. It always feels good to not waste food. :-)
Apple Oven Cake
Time: 30 minutes. This puffed pancake works nicely as either an elegant breakfast dish or a rustic dessert.
Yield: Serves 6
Ingredients
3 tablespoons butter
1/4 cup packed light brown sugar
1/8 teaspoon cinnamon
1 sweet apple such as Fuji, peeled and sliced
3 large eggs
1/4 teaspoon salt
1/2 cup flour
1/2 cup milk
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
Preparation
1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.
2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.
Note: Nutritional analysis is per serving.
Nutritional Information
Calories:189 (43% from fat)
Protein:5g
Fat:9g (sat 4.8)
Carbohydrate:23g
Fiber:0.7g
Sodium:203mg
Cholesterol:124mg
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