Fall Apple Skillet Cake
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: Two 9-inch round cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 295
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 220 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: Two 9-inch round cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 295
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 220 mg
Ingredients
Assembly:
Milk and Honey Cake:
Directions
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- Preheat the oven to 350 degrees F. Grease two 9-inch cast iron skillets with butter or prepare springform pans, making sure they're lined.
- In a small bowl, toss the apple slices in lemon juice to stop them from browning, cover with plastic wrap, and set aside.
- Make the batter for the Milk and Honey Cake according to directions.
- For the Milk and Honey Cake:
- Place a large sifter or a sieve in a large bowl. Add the flour, baking powder, baking soda, and salt and sift.
- In a small bowl, whisk the eggs together. Set aside.
- In another small bowl, whisk together the buttermilk, honey, and vanilla. Set aside.
- Using an electric mixer with beaters or a paddle attachment, beat the butter for 30 to 45 seconds on medium speed, then gradually add the sugar. When all the sugar has been added, stop and scrape down the sides of the bowl with a spatula. Continue beating on medium speed for another 4 minutes or until light in color and fluffy.
- With the mixer still on medium speed, add the eggs 1 tablespoon at a time, over 3 minutes. If the batter curdles, add 1 to 2 tablespoons of the flour to bind it back together.
- With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry. Mix until just combined and smooth. Don't overbeat. Scrape down the sides and bottom of the bowl with a spatula to make sure it's well combined.
- Divide the batter evenly between the skillets or pans and smooth the tops with a spatula. Working from the center out, gently lay the apple slices on top of the batter; leave behind any excess juice. Brush or drizzle the melted butter over the apple slices. Mix the sugar and cinnamon together and sprinkle evenly over the apple slices.
- Bake for approximately 30 minutes or until golden. A skewer may not come out completely clean due to the moisture of the apple, but it shouldn't be wet. If baked in a springform pan, let sit for 10 minutes then release and remove parchment paper.
- Serve with a dusting of confectioners' sugar and vanilla bean ice cream.
Cook’s Note
To get the cake you truly deserve, sift the flour mixture twice to get the flour as aerated and light as possible, or give it a spin with cake or spelt flour. This recipe can be halved. To make one cake, halve the ingredients. To divide an egg, simply crack the egg into a small bowl, whisk, and use a tablespoon to measure half. Chef’s Notes: Alternatively, divide the batter evenly between the skillets or pans and smooth the tops with a spatula. Working from the center out, gently lay two-thirds of the apple slices on top of the batter; leave behind any excess juice. Brush or drizzle the melted butter over the apple slices. Mix the sugar and cinnamon together and sprinkle evenly over the apple slices. Bake for approximately 20 minutes, then for the decorative top, place the remaining one-third of the apple slices on top of the cake. Work quickly, so you don't lose all the oven's hot air. Cook for an additional 10 minutes or until golden. For the apples, alternatively, you can hasselback the apples and place them in the batter.
