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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2 Responses to Breakfast Apple Cake

  1. Old NFO says:

    Hrmmm… That might work! 🙂

  2. Tina says:

    Yep, just add a mug of coffee!

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