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
- Preheat oven to 375º, grease a 10″cast iron skillet with butter or vegetable shortening.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar together, set aside.
- In a small bowl combine buttermilk, butter, vanilla, and eggs – add to dry mixture, stir until blended.
- 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.