Not long ago, I purchased this book, "The Cake Mix Doctor Bakes Gluten-Free" by Anne Byrn. I have some of her previous books, which I don't anticipate using much any more since all the recipes contain gluten. I was very excited to see this one!
On page 167 is her "Fresh Apple and Pear Skillet Cake." I used this cake mix by Cherrybrook Kitchen:
I made modifications, of course. Instead of 6 Tbs of butter, I used 4 Tbs of butter plus 2 Tbs of canola oil. I used strictly butter in the apple mixture which comes out on top after you flip it over onto a plate, and the leftover two plus two of oil in the cake mix. I also used two apples instead of an apple and a pear. I omitted the instant pudding mix, and added about 1/4 tsp of nutmeg. (Of course ... Connecticut is "The Nutmeg State!)
Here's how it looked when it came out of the oven.
At that time, I looked at the directions, which I should have done more carefully to begin with, and it said,
"Serve the cake warm."
Impossible. I wasn't heading to my parents' house for another four hours!
I waited the five minutes, ran a knife around the edge of my 10-inch cast iron skillet, and flipped it over onto a cake plate. The plate had one of those dome-like covers. That worked out well to store it after it had cooled.
Being cooled, the cake was FINE. It tasted delicious with a dollop of whipped cream! My parents liked it with a spoonful of vanilla frozen yogurt on the side.
In any case, it was an excellent birthday dessert. I would like to try this with other fruits!
