Apple Skillet Cake with Port And Currant Jelly

Ready in 1 hour

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Top-ranked recipe named "Apple Skillet Cake with Port And Currant Jelly"


Ingredients

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1 ts Lemon juice
1/4 c Granulated sugar
1 c Whole Milk
2 ts Baking Powder
Or other tart apples -; (abt
English double-clotted cream
Currant jelly
1 tb Orange zest
2 Eggs
6 tb Unsalted butter
1/3 c Maple syrup
6 Winesap; Macoun, Empire
1 c Unbleached white flour
1/4 c Port wine
1 ts Lemon zest
2 tb Unsalted butter
1 tb Cinnamon

Original recipe makes 4 servings

Servings  

Preparation

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 minutes. 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. This recipe yields 4 to 6 cakes. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B38 broadcast 01-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco

Calories Per Serving: 1648 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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