Cast Iron Skillet Chai Apple Upside Down Cake

This past weekend I was searching though my pantry looking for something different to make for breakfast and I came up with the idea to make this upside down cake. The first time I made it, I used a gluten free yellow cake mix that I had been sent to work with from a sponsor, since I had it on hand. I'd decided that I want to add some vanilla and cinnamon to the prepared cake batter... since those flavors pair so well with apples. When I went to get my cinnamon, I realized my teenaged daughter had used it the last of it and didn't tell me! I really didn't want to go running to the store on that lazy Sunday morning so I started brainstorming about what else could be used instead of the cinnamon. As I was making another cup of coffee... I noticed the Chai Keurig pods that were sitting in their holder and I knew that would be the PERFECT addition! It ended up being amazing! I think it was a million times better than just the cinnamon would have been. It was warm and spicy and absolutely delicious. Everyone in the family (even my fussy eaters) adored it. That first cake was GONE between 5 of us within a couple hours!

The next day I started wondering how the cake would turn out using my original Pineapple Upside Down Cake recipe, but omitting the lemon and adding the Chai powder and vanilla. This time, I bought some powdered Chai mix from the grocery (found near the tea bags) and used 3 servings of that instead of the K-cups... and it was just as good. Once again, the cake was gone before it even had a chance to get cool! I have included both recipes below, so that you can choose which ever works better for you. Using a yellow cake mix is certainly faster... but if you prefer making everything homemade... you can make the batter from scratch yourself. I foresee this cake being made many more times during apple season... it's so totally autumnal and delicious that I can't see us tiring of it anytime soon. If at all possible, use a cast iron skillet to make this cake. If you don't have one, a deep cake pan that is well greased would work. The cast iron skillet just gives the cake a delicious, slightly crunchy exterior that a regular cake pan just can't duplicate. The cake will still be extremely tasty, but you won't get that beautiful honey color.

I hope you will make this for your family and let me know if your enjoyed it as much as we do!

Cast Iron Skillet Chai Apple Upside Down Cake

Ingredients:

• Apple layer-
• 1/2 cup butter
• 1 cup packed dark brown sugar
• 2-3 granny smith apples, cored and cut into 1/4 inch thick
• slices
• Cake layer-
• 4 eggs
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon pure vanilla extract
• 3 Chai K-cups (just open and add dry mix inside) or 3

servings powdered Chai tea mix

OR

Use a yellow cake mix, prepared according to package

directions with the addition of 3 Chai tea K-cups or 3 servings powdered Chai

tea mix and 1 teaspoon pure vanilla extract.

Method:

1. Preheat oven to 325* F (If using a prepackaged cake mix,

use the oven temperature it suggests)

2. In a 10 inch cast iron skillet, melt 1/2 cup butter on

the stove. Remove from heat, and whisk brown sugar into the melted butter. Make

sure the butter/sugar mixture is spread around the skillet evenly. Arrange apple

slices to cover bottom of skillet. Set aside.

**If using a boxed cake mix: Prepare according to package

directions and add the vanilla and Chai tea mix. Once incorporated, pour the

batter gently and evenly over apple layer and bake according to package

directions. Begin testing your cake for doneness about half way through the

time the package suggests. It may take longer or less time. When a skewer inserted into the center of the

cake comes out clean, you know it’s done.**

3. Sift flour, baking powder, and salt together.

4. Separate the eggs into two bowls. In a large bowl, beat

egg whites just until soft peaks form. Add granulated sugar gradually, beating

well after each addition. Beat until stiff peaks form.

5. In a small bowl, beat egg yolks at high speed until very

thick and yellow. On low speed, slowly add sifted flour mixture into the beaten

egg yolks.

6. Using a spatula, gently fold egg yolk and flour mixture into

whites until blended. Fold in 1 tablespoon melted butter, chai tea powder and

vanilla extract. Spread batter evenly over apples in skillet.

7. Bake for 30 to 40 minutes, or until a skewer inserted

into the center of the cake comes out clean. Loosen the edges of the cake with table

knife. Cool the cake for 15 minutes before inverting onto serving plate.

Serve warm or room temperature with whipped cream or vanilla

ice cream.

Makes approximately 10 servings.