When I posted about the Spry Shortening cookbook awhile back, this recipe caught my eye. We had also just recently acquired a cast iron skillet. I was surprised how the cake turned out, instead of having the same texture as a traditional upside down cake, it was feather light and melted in your mouth.
The apples tend to cook down quite a bit so the second time (Yes, it was so good, I made a second cake!) I used more apples.
The cake batter is very fluffy and soft.
Even though the recipe doesn't call for a cast iron pan, it worked out really nice. If you want to be fancy, you could turn the cake out onto a platter.