I went wandering through some of the recent additions to my collection of vintage cookbooks - liberated from my mother, who is amused by my new "hobby." These included a copy of the Pillsbury Bake-Off cookbook from the 8th contest - which would put it around 1956 (the cover is gone). There were so excellent choices all around, but I decided to make you this:
Apple Skillet Cake3 Tbsp butter
1-1/3 c. packed brown sugar, divided
1/2 tsp cinnamon
3 c. peeled baking apples, thinly sliced
1-1/2 c. Fancy Flour Blend, other GF AP blend OR
1/4 c. millet flour
1/4 c. sweet rice flour
1/2 c. white rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 tsp xanthan gum
1/4 c. granulated sugar
1/3 c. shortening
2 eggs, separated
1 tsp. vanilla
2/3 c. evaporated milk
Preheat oven to 350 degrees. In a 10" skillet (OK, mine was 12" - it makes for a thinner cake, but still works), melt the butter. Stir in 2/3 c. brown sugar and cinnamon. Arrange the apples in the sugar mixture.
In a bowl, mix flour, salt, soda, and xanthan gum. Set aside.
In the bowl of a stand mixer, cream together shortening and white sugar. Add remaining 2/3 c. brown sugar in two additions. Cream thoroughly. Add egg yolks and vanilla.
Alternately add dry ingredients and evaporated milk in several additions. Beat on medium until smooth. Meanwhile, beat egg whites until stiff but no dry.