For the cake batter (using a 20 cm diameter frying pan)
1/2 (about 25 g)
For the cake batter (using a 24 cm diameter frying pan)
1 (about 50 g)
For the simmered apple slices (using a 20 cm or 24 cm diameter frying pan)
Powdered brown sugar (or use regular white sugar)
Make the simmered apples: Peel and core the apples, and cut each one into 8 wedges.
Put the apple wedges, sugar and powdered brown sugar, and butter in a frying pan and mix. Cook over medium heat covered with a lid. (Stir it up occasionally.)
After about 5 minutes, take the lid off and cook the apples over high heat for about 5 more minutes while stirring occasionally.
When the bubbles are very big and the sauce has thickened, turn off the heat.
Arrange the cooked apple wedges in a spiral pattern in the frying pan.
Put the pancake mix, egg, sugar and milk in a bowl and mix with a whisk.
Cut the butter up into 1-2 cm cubes into a heatproof container, and microwave for about 20 seconds at 600 W to melt. Add the melted butter to the Step 6 batter and mix well.
Pour the Step 7 batter over the Step 5 apples in the frying pan.
There isn't a lot of batter, so it's kind of like putting the batter on top of the simmered apples...
Cover the frying pan with a lid. Cook it over the lowest heat possible for about 10 minutes while keeping an eye on it.
When the center of the batter has risen up, turn the heat off. Leave the frying pan with the lid on for 5 minutes.
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 top of the frying pan. Hold onto the plate and frying pan and invert the cake onto the plate
If you don't have any powdered brown sugar for the apples, you can use regular sugar instead.
To make this in a 24cm diameter frying pan... first, double the batter ingredients. Use the same amount of apples.
Steps 1 through 6 are the same. In Step 7, microwave the butter for 30 seconds. In Step 10, cook the cake over the lowest heat possible for about 15 minutes while keeping an eye on it.
Steps 11 through 13 are the same.
Tips: 1) You can use a 26 cm diameter pan to cook the cake, using the same amounts listed for the 24 cm diameter cake.
2) You can also make a 22cm diameter cake using the amounts listed for the 20cm diamter cake.
3) The thickness of the cake will vary depending on the diameter of the frying pan, as will the cooking time.
4) If the cake is quite thin, reduce the cooking time. When the cake is thick, if you cook the cake for too long it may burn.
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.
6) If you'd like to make this cake multiple times, please find the ideal cooking time and amount for your frying pan.
7) If you cook this using an IH cooker, it may take more time than a gas cooker. Please adjust the heat while observing how the cake is cooking.
Story Behind this Recipe
I had 2 apples, so I made the apple cake I usually use 1 apple for using 2 apples.
The glossiness of the final cake will vary, depending on how much you simmer the apple slices. 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.