Tags: apple, baking, cake, caramel, cast iron skillet, recipe
Adapted from a recipe by Sara Moulton
I found a recipe by Sara Moulton for an apple cake cooked in a cast iron skillet. It sounded amazing!
So I tried to make it.
I realized part-way into the process that I didn’t have all of the required ingredients.
I was out of sour cream and only had brown sugar on hand.
(We’ve been on another island for a week…what can I say?)
So I made a few changes…
and they worked!
The resulting cake was moist, buttery, caramel-apple goodness.
FOR THE TOPPING:
4 or 5 apples, peeled, cored and cut into six equal wedges
1 3/4 sticks butter
3/4 cup brown sugar, packed
FOR THE BATTER:
1 stick butter, softened
2/3 cup brown sugar, packed
1 1/2 teaspoons vanilla
2 large eggs
1/3 cup buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small apple, peeled, cored and chopped finely
- Preheat oven to 375 degrees.
- Melt 1 3/4 sticks butter in a 9″ or 10″ cast-iron skillet over low heat.
- Add 3/4 cup brown sugar to the pan and stir to combine.
- Place apple slices, wedge side down, in the pan. Don’t pack together, but don’t leave large gaps either.
- Allow to cook over medium-low heat while you prepare the batter.
- In the bowl of an electric mixer, beat 1 stick softened butter with 2/3 cup brown sugar until light and fluffy.
- Mix in vanilla and eggs.
- Add the buttermilk and mix well.
- Gradually add flour mixture until moistened.
- Stir in chopped apple.
- Remove skillet from heat. Spoon the batter over the top and spread gently to distribute evenly.
- Bake for 20-25 minutes or until brown and bubbly.
- Allow to cool in pan for 5 minutes before inverting onto a serving plate.
NOTE: I put a large sheet pan lined with aluminum foil on the rack under the skillet to catch any escaping sugar mix. I’m really glad I did because quite a bit escaped over the edges!!
Tags: apple, baking, breakfast, oven, pancake, recipe
So yesterday I wrote about making pancakes using brown rice flour for my wheat-intolerant son. They were great pancakes for a first time try…but if you REALLY want something yummy and comforting, this apple oven pancake is for you. I make it mostly for me and my husband, and it truly is quick and easy. No standing at the stove flipping, stacking, buttering, cutting, repeat…just slice, mix, pour and bake.
German Apple Oven Pancake
- 2 tart apples, peeled, cored and sliced very thin
- 1/4 cup brown sugar, firmly packed
- 3/4 tsp. cinnamon
- 3/4 cup all-purpose flour
- 1/4 tsp. salt
- 3 large eggs
- 3/4 cup milk
- 1 tsp. vanilla extract
- 3 tablespoons butter, melted
- Heat oven to 425 degrees. Put a cast-iron or oven proof 9″ skillet in the oven with 2 tbs. of the butter.
- In a bowl, combine the apple slices with brown sugar and cinnamon, making sure apples are coated.
- In another bowl, mix flour with salt.
- In a large cup, whisk together the eggs, milk, vanilla and remaining 1 tbs. butter.
- Combine wet and dry ingredients.
- Remove pan from oven, swirl butter to cover entire bottom. Arrange the apple slices over the bottom of the pan. Pour batter over the apple slices.
- Bake for 25-30 minutes until puffy and lightly brown.
NOTE: DO NOT OPEN THE OVEN DURING BAKING. IT WILL CAUSE PANCAKE TO FALL FLAT.