Apple pie/cake in a skillet!!

After you go apple picking, there are only so many apples you can eat before you are thinking I will kill myself if I have to eat another apple, so what do you do with the rest? Well ,make a pie or a cake of course. Now, I love apple pies with the beautiful lattice that you make across the top ever so perfectly, but right now when time is non existent and you have people under 3 feet tall pulling at you while you are baking, you leave that lattice to Martha, and so what I look for in an apple pie is for it to be delicious and EASY!!! Here is a recipe that my mom would make when we were younger, and let me tell you, it is a KEEPER!!! Enjoy.

Ingredients
4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
 1 1/2sticks butter
 3/4 cup sugar
1 stick butter softened
 2/3 cup sugar 
1 1/2 teaspoons vanilla 
2 large eggs 
1/2 cup sour cream 
1 1/2 cups all-purpose flour
 1 1/2 teaspoons baking powder 
1 teaspoon salt 
1/2 teaspoon cinnamon 
1 small Granny Smith apple, peeled, cored, and chopped finely chopped

Preheat oven to 375 degrees
In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed.

Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!
Serve warm with vanilla ice cream.

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