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.
Tags: baking, buttercream, chocolate, cooking, cupcakes, magnolia bakery, recipe
Makes 1 dozen cupcakes
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 large eggs, at room temperature
- 3 ounces unsweetened chocolate, melted
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake papers.
- In a small bowl, sift together flour and baking soda. Set aside.
- In a large mixing bowl, using medium speed on an electric mixer, cream butter until smooth.
- Add the sugars and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the chocolate, mixing until well incorporated.
- Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
- Scrape down the bowl with a rubber spatula making sure all is well-blended.
- Carefully spoon the batter into the cupcake paper lined tin, filling each liner about 3/4 full.
- Bake 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes, remove and cool completely.
Makes enough to ice 12 cupcakes
- 1/2 cup (1 stick) unsalted butter, softened
- 1 lbs. confectioners’ sugar
- 1/4 cup milk
- 1 tsp. pure vanilla extract
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups sugar, milk and vanilla.
- Beat on medium speed until smooth and creamy, 3-5 minutes.
- Gradually add the remaining sugar, 1/2 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency. You may not need to add all of the sugar.
- Store in an airtight container for up to 3 days.
The original recipes were for 2 dozen cupcakes.
I halved the cupcake and icing recipes to make a more reasonable amount for my family.
The recipes above are exactly half of the originals. To make 2 dozen, simply double the recipes.
Tags: baking, cooking, cupcake, magnolia bakery, recipe, vanilla
Who doesn’t like cupcakes?
I found this recipe for Magnolia Bakery vanilla cupcakes on Cupcakes Take the Cake. It is very easy to make and results in a soft, dense, buttery cake–not as heavy as a pound cake but definitely sturdier than the regular boxed cake mix. They held up to the heavy buttercream frosting very well! And the best part is…they stayed soft and delicious for three days!
Magnolia Bakery Cupcakes
Makes 2 dozen BIG cupcakes
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large mixing bowl, cream the butter until smooth using an electric mixer.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Scrape down the bowl a few times during this process.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove, and let cool completely on a wire rack before icing.
Tags: baking, butter, cooking, cupcakes, frosting, Recipes, vanilla