Serve warm with a scoop of vanilla ice cream and sit back and savor the apple, maple and cinnamon flavors.
PREP TIME: 40
COOK TIME: 30
1/4 c butter, softened 3/4 c maple syrup 1/4 t ground ginger 2 medium Granny Smith or Jonathan apples, cored, peeled and cut into 1/4" slices. 1/4 c dried tart cherries or dried cranberries 1-1/2 c all-purpose flour 1-1/2 t baking powder 1 t salt 1 t ground cinnamon 1/4 t baking soda 1/4 c butter, softened 1/2 c brown sugar, packed 2 egg yolks 1/2 c milk 2 egg whites 1/4 c granulated sugar Vanilla ice cream
Preheat oven to 350 degrees F. Position rack in lower third of oven.
In a 12-inch cast iron or oven-safe skillet, melt 1/4 c butter. Stir in maple syrup and ginger. Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Arrange apples and dried cherries or cranberries in skillet, turning the apples to coat with the syrup mixture.
In a small bowl, combine flour, baking powder, salt, cinnamon, and baking soda. Set aside.
In a large bowl, beat 1/4 c softened butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and egg yolks, beat until combined. On low speed, a little at a time, alternate adding flour mixture and milk to the butter mixture, just until combined.
In a medium bowl, beat egg whites on medium speed until soft peaks form (tips should curl). Gradually add granulated sugar, beating on high speed until stiff peaks form (tips should stand straight). Fold one-third of the beaten egg whites into batter. Gently fold in the remaining beaten egg whites. Pour batter evenly over apple slices and dried cherries in skillet, being careful not to disturb apples and cherries.
Move skillet to oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack for 5 minutes. Run a sharp knife between the cake and the edge of the pan to loosen. Invert the skillet onto a serving plate. Serve warm with ice cream.