Apple Puffcake recipe
Lazy Sunday mornings. Light peeking in the window spills over the bed where those who resist the dawn snuggle in for just another minute or two. No agenda beyond a leisurely morning of tea, catching up on my friends on the tubes of the Internet, maybe a crossword puzzle...
Um, yeah. I remember those days.
But lately, truth be told, I rise knowing two things: I have recipes to photograph and the very best light in my kitchen fades before noon. Noon! (people who know me well are now falling down laughing)
Sadly, I have also discovered that a recipe that takes 20 minutes to prepare takes about two hours if you stop and take pictures of every step. Those precious minutes before the sun moves get tighter with every sip of tea.
This means that breakfast is usually given short shrift around here. If I can't get it together in less than 10 minutes it isn't happening. Meaning, my breakfast has gotten predictable lately. As Farmgirl said to me the other day, "What is it with you and oatmeal?"
Well, all that's changed. I have a new 10 minute breakfast and it is both simple and tasty. Not to mention, gorgeous!
Apple Puffcake
Impressive as you can get before noon, this airy cloud is surprisingly quick and easy to make. The batter whips up in just a minute and the apples are quickly sautéed while the puffcake bakes.
Puffcake
3 eggs
1/2 cup milk
1/2 cup flour
3 tablespoons butter
Apple Topping
1 tablespoon butter
1 teaspoon sugar
1/2 teaspoon cinnamon
2 apples
1 teaspoon powdered sugar, for sprinkling
Place a 10-11" cast iron skillet in the oven and preheat oven to 425. Whisk the eggs in a mixing bowl to lighten them. Add the milk and whisk to combine. Sprinkle the flour into milk mixture and continue whisking for a minute, until all of the lumps disappear.
Carefully put 3 tablespoons of butter into the hot skillet and tilt the pan so the bottom is coated. Pour in batter and tilt the pan again to spread the batter evenly. Bake for 20 minutes, until golden brown and puffy. Don't open the oven - not even 'just a tiny bit' - for the first 15 minutes of baking or it just won't puff!
While the puffcake is in the oven, melt remaining butter, sugar and cinnamon over medium-low heat in the other skillet. Peel and thinly slice the apples, then add them to the pan. Cook the apples, stirring frequently, until they are tender. Remove from the heat and set aside.
When the puffcake is done, remove it from the oven, pour the apples into the middle and dust it with powdered sugar. Serve immediately. Cut into wedges after it is on the table so it doesn't deflate.
Note
Getting the proper puff from oven pancakes requires the right size of pan, which must be preheated in the oven. When the butter is melted and the batter is added, the fat and heat act together to make a great puffcake.
