---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SKILLET CARAMEL APPLE CAKE
  Categories: Cakes, Fruits
       Yield: 12 Servings
  
   1 3/4 c  Sugar
       2 tb Water
       2 tb Butter
   1 1/2 ts Almond extract
       3 lb Apples; golden deliciuos
       1 c  Cake flour
   1 1/2 ts Baking powder
     1/2 c  Apple juice
       2 tb Amaretto
       1    Egg
       2    Egg whites
       1 c  Whipped topping (opt)
  
   Combine 1 cup sugar and water in heavy, deep, oven-proof 10″ skillet. Bring
   to boil over medium heat, stirring occasionally. Cook to light caramel
   stage or pale amber color, stirring occasionally. Remove from heat. Swirl
   in butter and 1/2 tsp almond extract. Set aside. Peel, core and cut each
   apple into 4 wedges. Arrange about 3/4 of apple in tight single layer over
   caramel. Cut remaining apple wedges in halves and place atop first apple
   layer. Cover skillet and cook over medium-low heat until apples exude
   juices, about 10 minutes. Uncover skillet, increase heat to medium and
   continue cooking about 25-30 minutes, or until caramel syrup is thick, but
   not burnt (adjust heat to low if caramel starts cooking too fast). Baste
   apples occasionally with caramel syrup, using baster or spoon. Remove from
   heat and cool. Sift cake flour with baking powder and 1/2 cup plus 2 Tbsp
   sugar in bowl. Make well in center. In another bowl, whisk egg, apple
   juice, and remaining 2 Tbsp sugar, then beat until stiff but not dry. Fold
   small amount of batter into egg whites, then fold mixture back into
   remaining batter. Pour over apples in skillet. Bake at 350~ for 25-30
   minutes, or until wood pick inserted in center of cake comes out clean.
   Cool 5 minutes. Loosen cake around edges. Place platter over skillet and
   carefully invert pan, shaking gently to release cake into platter. Spoon
   any remaining glaze over cake. Serve with whipped topping. Makes 12
   servings.
  
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