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!!