Hey friends! I’m Christy Jordan from SouthernPlate and I’m thrilled to be guest posting on Southern Pantry. Linda Carman is one of the sweetest ladies you could ever meet and being able to work with her in any way is always an honor and a treat.
One of my very favorite shortcuts in the morning are muffin mixes and one of my personal favorite muffin mixes of all time is the Martha White® Honey Bran Muffin Mix. A bag of that muffin mix and five minutes in the kitchen and I can turn out a dish that will make you sing!
I often use the Martha White® Honey Bran muffin mix to make apple bran muffins because the old-fashioned bran flavor just pairs so well with a good old apple. Today, I’m sharing how I use it to make an upside down apple skillet cake.
My husband’s grandmother, Granny Jordan, was the first one I knew who made apple skillet cakes like this. I actually got my recipe from her from scratch version. She had a heart of gold and was the epitome of a southern lady. Granny Jordan could always be counted on for love, grace, and good cooking!
This quicker version pays homage to her original and makes a delicious special breakfast, coffee treat, or suppertime dessert.
1 stick butter
1 cup dark brown sugar
1 teaspoon cinnamon
1/2 tsp allspice (optional)
1 package Martha White® Honey Bran Muffin Mix
Preheat oven to 350°F. Place stick of butter in the bottom of an 8 inch round cake pan and place in oven to melt butter while it preheats.
Prepare muffin mix according to package directions. Stir in cinnamon and allspice, set aside.
Peel and slice apple into thin slices.
Remove cake pan from oven and sprinkle brown sugar over butter. Arrange apple slices over this. Carefully spoon muffin mix batter over the apples.
Bake for 25-30 minutes, or until set in the center. Allow cake to sit for ten minutes to allow the remaining butter to soak in before turning out onto a large plate.
Serve warm by itself or topped with homemade whipped cream.
Note: Can use 1/2 of the butter called for in recipe if you like.