For the simmered apple slices (using a 20 or 24 cm diameter frying pan)
Powdered brown sugar (or use regular white sugar)
Butter (or margarine)
Make the simmered apple: Peel and core the apple, and cut into about 5 mm thick wedges.
Put the apple wedges in a frying pan with the sugar, powdered brown sugar and butter and mix. Set the heat to medium and cover with a lid. (Mix occasionally.)
After about 3 minutes, remove the lid and simmer over low-medium heat for another 5 minutes or so while stirring occasionally. When the sauce has thickened, turn the heat off.
Add cinnamon powder and mix in. Line the bottom of the frying pan with the apple wedges in a spiral.
Put the pancake mix, egg, sugar and milk in a bowl and mix with a whisk.
Cut the butter and put in a heatproof container. Microwave for 20 seconds at 600 W to melt. Add to the Step 5 batter and mix it in.
Pour the batter gently into the Step 4 frying pan over the apple wedges. (Be careful not to disturb the apple wedges.)
Cover with a lid, and cook over the lowest flame possible for about 10 minutes while observing it. (8 minutes be enough depending on the heat level, so keep an eye on how it's cooking.)
When the center of the cake puffs up, turn off the heat. Leave the frying pan as is for 5 minutes with the lid on.
If you are concerned about how shiny the simmered apples are, take a peek at the bottom of the cake. If the apple color is too pale, raise the heat to medium for a little while to brown.
Remove the lid, and run a rubber spatula around the bottom of frying pan so that you can remove the cake easily.
Invert a large plate on the frying pan. Holding the plate and frying pan, invert the cake onto the plate.
To make this in a 24cm diameter frying pan... first, double the batter ingredients. Use the same amount of apples.
Steps 1 through 5 are the same. In Step 6, microwave the butter for 30 seconds. In Step 8, cook the cake over the lowest heat possible for about 15 minutes while keeping an eye on it.
When the cake has puffed up and the surface is dry, it should be baked through.
Steps 9 to 12 are the same.
If you don't have powdered brown sugar for the simmered apple, use regular sugar instead.
[Tips] Tip 1: You can use a 26 cm diameter pan to cook the cake, using the same amounts listed for the 24 cm diameter cake.
Tip 2: You can also make a 22 cm diameter cake using the amounts listed for the 20 cm diameter cake.
Tip 3: The thickness of the cake will vary depending on the diameter of the frying pan, as will the cooking time.
Tip 4: If the cake is quite thin, reduce the cooking time. If the cake is thick, if you cook the cake for too long it may burn.
Tip 5: The cake will cook up differently depending on the size and type of the frying pan, the heat level, the distance from the flame to the frying pan and so on.
Tip 6: If you'd like to make this cake multiple times, find the ideal cooking time and amount for your frying pan.
Story Behind this Recipe
I wondered how the apple cake I made before would taste with cinnamon, so I tried it out. Every time I make this cake it's different It's always exciting when you flip the cake onto the plate, but that itself is a lot of fun!
The flavor and glossiness of the final cake will vary depending on the variety of apples you use and how long you simmer them. The cake will cook differently depending on the frying pan you use and what time of cooking range you have, so please adjust the time and heat while observing how the cake is cooking. (For this recipe, I used a thick-bottomed induction compatible frying pan.)