Total Calories: 252
1. Preheat the oven to 400ºF. Grease a heavy, 10-inch ovenproof or cast-iron skillet with the butter and set aside.
2. In a medium bowl, mix 2 tablespoons of the sugar with the cinnamon and nutmeg. Add the apples and toss to coat. Transfer the apples to the skillet and set aside. Portions of the apples may be higher than the side of the skillet.
3. In another medium bowl, whisk together the flour, the remaining 1/2 cup plus 2 tablespoons sugar, baking powder, and salt until blended. In a small bowl, lightly whisk the eggs, then add the milk and whisk until blended. Whisk the egg mixture into the flour mixture until blended and smooth.
4. Pour the batter over the apples. Using the skillet’s handle, give the skillet an easy back-and-forth shake to settle the ingredients. If you wish, you can level the top with a spatula. Some apples will remain only partially submerged.
5. Bake until the batter is golden, the protruding apples are tinged and golden, and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer to a rack to cool for 10 minutes. Dust with powdered sugar, cut into 6 to 8 wedges, and serve.
For an elegant last-minute dessert any time of the year, try It’s-Nighttime-and-They’re-Still-Hungry Apple Pastry with Calvados and Golden Raisins. In a cup or small bowl, combine 1/2 cup golden raisins and 2 tablespoons Calvados or applejack brandy. Microwave for 25 seconds and let the raisins soften for 15 minutes. Follow the main recipe, sprinkling the raisins and Calvados over the apples in the skillet, then proceed as directed. Accompany with slightly softened vanilla ice cream, unsweetened whipped cream, or a slice of aged white Cheddar cheese.
From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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