2 Granny Smith apples
11 tablespoons unsalted butter, divided
1 1/2 cups granulated sugar, divided
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup buttermilk
1 1/2 cups (6 ounces) shredded Wisconsin Sharp Cheddar
1 cup chopped walnuts, toasted
Halve and core both apples. Thinly slice one of the apples and dice the other; set aside.
In a 9 to 10 inch cast iron skillet, melt 3 tablespoons butter over medium high heat. Add sugar and stir to combine. Cook 3 to 4 minutes or until golden, remove from heat. Arrange apple slices on top of caramelized sugar to cover the base of the pan; set aside.
Cream together remaining butter and sugar. Beat in eggs. Combine flour, baking soda and cinnamon and add alternately with buttermilk to creamed butter, mixing until just blended. Fold in diced apple, cheese and walnuts. Gently pour batter over arranged apple slices and spread to even. Bake bread at 350° F for 45 to 60 minutes or until firm to the touch. Remove from oven and let cool 10 minutes before unmolding. Cut into wedges and serve with pork chops or roasted chicken.