You don't have to attempt gourmet M&M's to make a Claire recipe.
—otherwise, they won’t nestle as nicely into the batter later on. But you’ll make up all the time you spent peeling the apples because you don’t have to chop. Simply halve the apples, then scoop out their cores .Once you’ve prepped the apples, the next step is to caramelize them in a skillet. The advantages here are three-fold: You’ll remove excess moisture, you’ll get gorgeous color, and you’ll give the apples an opportunity to start cooking before they’re insulated by cake batter.
Once you’ve whipped together the batter, all that’s left to do is arrange the apples in the pan and spread the mixture over the top. You might have to nudge it to the sides of the pan, but don’t worry if it’s thin in some places: The eggs, baking powder, and baking soda will ensure that the cake rises and expands in the oven.Photo by Chelsie Craig, food styling by Rebecca JurkevichA.k.a. The Big Flip. Don’t be scared.
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