Breakfast Apple Cake

If you’re having overnight guests this Thanksgiving, this apple cake and coffee would be lovely in the morning. It’s baked in a cast iron skillet, a simple batter that needs no fancy equipment other than a wooden spoon. Top with sliced apples, bake, and serve warm with a large mug of java – a nice respite before makin’ with the pots and pans! 

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1 1/2 cups buttermilk*
• 1/4 cup butter, melted
• 1 teaspoon vanilla
• 2 large eggs
• 2 Granny Smith Apples, peeled, cored, and sliced
• confectioner’s sugar

1. Preheat oven to 375º, grease a 10″cast iron skillet with butter or vegetable shortening.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar together, set aside.
3. In a small bowl combine buttermilk, butter, vanilla, and eggs – add to dry mixture, stir until blended.
4. Pour batter into prepared skillet, top with apple slices. Bake for 25 to 30 minutes, until a toothpick inserted comes out clean. Dust with confectioner’s sugar.

*If you’re fresh out of buttermilk, measure out 1 1/2 tablespoons of white vinegar into a measuring cup, then pour in milk to the 1 1/2 cup line. Let stand for 10 minutes.

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