Sunday, November 13, 2016

CAST IRON COOKING - Mountain Apple Dump Cake

The past couple weekends found us in western North Carolina camping and an essential part of our camp kitchen involves a few choice pieces of cast iron cookware with a skillet, dutch oven, and griddle.  Cast iron cooking in the woods just feels right.

Something else that says fall are fresh mountain apples from the nearby orchards and on one of our nights at camp we decided to take a few Pink Ladies and Arkansas Black apples to make a quick and simple apple dump cake for dessert.


MOUNTAIN APPLE DUMP CAKE
Four or Five Thin Sliced Apples
Butter
Brown Sugar
Apple Pie Spice
Yellow Cake Mix
More Butter


Melt several tablespoons of butter in the cast iron skillet over low heat.  Add apple slices and saute on low heat.  Add a couple heaping tablespoons of brown sugar and several dashes of apple pie spice.  Continue to saute apples until they still firm but cooked.  Next, sprinkle a yellow cake mix over the sauteed apples and then place small pats of butter over the top of the cake mix.  Cover with a cast iron lid and continue to cook on low heat until done.

Let rest a few minutes and then enjoy around the fire.  Hopefully the photographs will show the process step by step for those who may want to try this simple dump cake this fall.










This recipe also works in the oven.  Pre-heat to 350 degrees, place the cast iron skillet in the oven, and let it bake.  Consider it done when the top lightly browns and the butter has melted over the entire crust area.


Recently we have been doing a lot of cooking with the Smithey Ironware Co. Skillet, both at home and at camp.  The Smithey Skillet is made down the road in Charleston, South Carolina and features a polished surface and the perfect size for cooking of all sorts.  This skillet takes little heat to come to temperature and the seasoned but smooth polished surface is wonderful for cooking or baking.

You'll see more cast iron cooking posts in the future as it's really all we cook with anymore.

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