Apple Skillet Cake
User Reviews
5
Apple Skillet Cake
Description
Apple Skillet Cake is prepared by creaming butter and brown sugar, then blending in egg, sour cream, vanilla, and apple pie spice to form a creamy batter. Dry ingredients including all-purpose and almond flour, baking powder, baking soda, and salt are folded in to create a tender cake base. Thinly sliced apples, optionally tossed in lemon juice to prevent browning, are arranged atop the batter in the skillet. A sprinkling of granulated sugar tops the apples before baking at 350°F, producing a golden crust with soft, moist interior. The skillet baking yields a rustic presentation with a caramelized edge where apples and sugar mingle.
This cake can be served warm or at room temperature and pairs well with whipped sour cream made from heavy cream and powdered sugar for added richness. Leftovers should be covered with foil and stored at room temperature for up to two days to maintain freshness.
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 large egg
- 1/2 cup sour cream or yogurt
- 1 Tbsp vanilla extract
- 1 tsp apple pie spice or cinnamon
- 1 apple used Honeycrisp variety
- lemon juice optional
dry ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour or almond meal
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
topping
- 1 Tbsp granulated sugar
whipped sour cream, optional
- 2/3 cup heavy cream
- 1/3 cup sour cream
- 1 Tbsp powdered sugar
Instructions
- Preheat the oven to 350F. Generously butter your cast iron skillet.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl to get everything well incorporated.
- Beat in the sour cream, vanilla, and apple pie spice until smooth and creamy.
- At this point I core and slice the apple into thin slices. Toss with a little lemon juice if you are worried about it browning. Set aside. Note: whether to peel or not is up to you. I like the little bit of red color from the peel so I leave it on.
- In a separate bowl, whisk together the dry ingredients to get everything well blended and lump free. Fold the dry ingredients into the batter and mix just until the dry ingredients are well incorporated, but don't over mix at this point.
- Turn the batter into your prepared pan and spread out evenly.
- Arrange the apple slices over the top of the batter in any pattern you like. Sprinkle evenly with the tablespoon of granulated sugar.
- Bake for 40-45 minutes until golden, the very center looks cooked, and a toothpick inserted in the center comes out without wet batter on it. Note: the toothpick may look moist, that's ok. Try not to over bake this cake.
- Let cool briefly on a rack before slicing and serving.
to make the whipped sour cream
- Whip the heavy cream, sour cream, and powdered sugar using electric beaters until the mixture thickens and creates soft peaks. Once the mixture starts to thicken slow your beaters so you don't risk over beating it.
Notes
- Cover leftover cake with foil and store at room temperature; best consumed within two days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 104mg | 4% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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