Easy Ruby Apple Almond Skillet Cake
User Reviews
5.0
6 reviews
Excellent
Easy Ruby Apple Almond Skillet Cake
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Ruby Apple Almond Skillet Cake is a delicious almond skillet cake topped with gorgeous hibiscus tea tinted apple slices. An easy-to-whip-up afternoon fall coffee cake!
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Ingredients
- 2 cups water
- 2 cups granulated sugar, divided
- ⅔ cup dried hibiscus flower (or 2 tablespoon Jamaica Agua Fresca powder)
- ½ lemon, juiced
- 1 Pink Lady apple (or any other baking apples), cored, peeled and cut into 9-10 slices
- 1 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- ⅓ cup whole milk (plus 2-3 tablespoon for glaze)
- 2 teaspoons almond extract, divided
- ⅓ cup sliced almonds
- ½ cup confectioners’ sugar
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Instructions
- Start by coloring the apple slices. Whisk water with ½ cup sugar in a small pot over medium-high heat until sugar is dissolved (about 1-2 minutes).
- Then, add hibiscus flower and let mixture come to a boil. When liquid turns deep red, remove the spent hibiscus flowers using a slotted spoon or spider strainer and stir in lemon juice.
- Place the peeled apple slices into the pot and let cool to room temperature. Transfer everything to a pitcher or clean airtight container, cover, and refrigerate overnight (or at least for 1-2 hours). The longer the apples steep, the redder the color!
- Alternatively, you can use jamaica agua fresca powder to color the apples instead of the hibiscus flower. For this, whisk water with jamaica agua fresca powder (skip sugar and lemon) in a small pot over medium-high heat (about 1 minute) and let mixture come to a boil. Remove pot from heat and add apple slices, letting sit until liquid cools to room temperature.
- Then, transfer everything to a pitcher or clean airtight container, cover, and refrigerate overnight. Again, the longer it steeps, the redder the color!
- Right before preparing the cake batter, pour all the contents of the pitcher into a colander and let apples drain free of the liquid for about 5-10 minutes.
- Meanwhile, preheat oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray with flour, or alternatively grease with unsalted butter and flour the skillet. Set aside!
- Prepare the cake batter. In the bowl of a stand mixer fitted with the paddle attachment, beat softened unsalted butter and remaining 1 ½ cups sugar at medium speed for 3-4 minutes or until fluffy. You may have to stop mixer to scrape down the sides of the bowl.
- Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and salt.
- Gradually add flour mixture to butter mixture alternately with ⅓ cup milk; begin and end with flour mixture, beating just until combined after each addition. Then, mix 1 ½ teaspoons almond extract and spoon batter into reserved skillet.
- Place colored apple sliced cut side down in a pinwheel fashion over batter. Bake on middle rack for 25 to 30 minutes or until lightly browned.
- Sprinkle with sliced almonds, and bake on lower rack (to prevent burning the nuts) for an additional 10-15 minutes or until a toothpick inserted in center comes out clean. Transfer skillet to a rack and let cake cool for about 10 minutes.
- WHILE cake is cooling, prepare the glaze. Whisk together 2-3 tablespoons milk, remaining ½ teaspoon almond extract, and confectioners’ sugar until mixture is smooth and pourable (without lumps).
- Drizzle over cake and let set. Serve cake warm with a good cup of coffee or tea. Enjoy!
Notes
- before drizzling cake with glaze
- If you are wondering whether you can bake a cake in a cast iron skillet pan in the oven without problems, no worries. The answer is yes, you can. Just make sure your cast iron skillet is seasoned first.
- TIP: To prevent apples from looking dry, microwave 2-3 tablespoons of apple jelly for about 30 seconds and brush the apples slices that are visible through the top of the cake before drizzling cake with glaze.
- QUICK ALTERNATIVES: For making this Ruby Apple Almond Skillet Cake in a jiffy, you can use regular (uncolored) apple slices for topping the cake, if desired. You can also dust confectioner's sugar on top of the baked cake instead of drizzling almond glaze.
- Storage: cake leftovers should be transferred to a serving plate and kept well covered at room temperature or in the refrigerator for up to 2-3 days.
- Love apple treats? Try our Ruby Apple Pie.
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
88g
(29%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
123mg
(41%)
Sodium
37mg
(2%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
61g
(122%)
Vitamin A
885IU
(18%)
Vitamin C
8.3mg
(9%)
Calcium
48mg
(5%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 123mg | 41% |
| Sodium | 37mg | 2% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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