Apple Skillet Cake With Port And Currant Jelly
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Apple Skillet Cake With Port And Currant Jelly
  Apple    Skillet    Currant    Cakes  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22863. Report a problem with this recipe.
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      Title: Apple skillet cake with port and currant jelly
      Yield: 4 Servings
      2    Eggs
      1 c  Whole milk
      6 tb Unsalted butter
      1 c  Unbleached white flour
      2 ts Baking powder
    1/4 c  Granulated sugar
      1 tb Orange zest
      1 ts Lemon zest
      6    Winesap, Macoun, Empire
           Apples or other tart apples,
           About 1 3/4 pounds
      2 tb Unsalted butter
    1/3 c  Maple syrup
    1/4 c  Port wine
      1 tb Cinnamon
      1 ts Lemon juice
           Currant jelly
           English double clotted
  To make the skillet cake batter, whisk together the eggs, milk and 2
  tablespoons butter, melted. Mix the flour, baking powder, sugar, and
  zest. Combine the flour with the liquids and allow batter to rest,
  refrigerated, for at least 30 minutes before cooking.
  Peel, core, and cut the apples into 1/2-inch thick slices. In a
  separate pan, melt 2 tablespoons butter, add the apple slices and
  saute over medium heat until they turn a rich golden color, about 5
  minutes. Reduce the heat to low and carefully add the maple syrup,
  Port, cinnamon, and lemon juice. Cook slowly until the apples are
  tender at the center of each slice, but not soft and mushy, about 2
  Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2
  teaspoons of butter, melted, using either a brush or a tiny ladle, to
  coat the surface lightly. As soon as the butter has started to
  bubble, lift the pan off the heat and pour 1/2 cup of batter into the
  pan, tilting to spread the batter evenly across the bottom. Return
  the pan to heat, spoon in 1/4 of the apples and cook on low until
  golden on the underside. When the top is bubbly, flip and brown the
  second side.
  As each pancake is completed, place on an oven-proof platter set in a
  200 degree oven. There should be enough batter to make at least 4
  skillet cakes.
  Serve each cake warm with a dollop of currant jelly and some clotted
  cream or creme fraiche.
  Yield: 4 to 6 cakes

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Recipe ID 22863 (Apr 03, 2005)

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