Recipe: Apple Skillet Cake and Skillet Peach Cake for Emilee

APPLE SKILLET CAKE

3 large eggs
3/4 C. all-purpose flour
2 T. sugar
3/4 C. milk
1 tsp. vanilla extract
2 C. thinly sliced tart green apples (about 2)
1/4 C. unsalted butter
Maple syrup, if desired

In a large bowl whisk together the eggs, flour and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, whisking until the mixture is combined well, and stir in the apples. In a 9- or 10-inch cast iron skillet, melt the butter over moderate heat; pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet. Serve the cake cut into wedges with maple syrup.

SKILLET PEACH CAKE

3 medium eggs, beaten
1 C. Bisquick
2 (16 oz.) cans sliced peaches, drained
2 T. margarine
1/8 C. vegetable oil
Sugar (for topping)

Mix Bisquick with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes. Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar. Serves 4.