My daughter has been requesting apple pie for a while now. Yes, I know this isn't pie...it's cake. It's kind of a pie-ish cake though and it's baked in a cast iron skillet. It's rustic. It's full of apple cinnamon goodness. It's irresistible. And it's sure to cure your apple pie cravings. Well...maybe.
I did a little googling and found a couple of nice recipes. One was from King Arthur and the other from PW. I ended up tweaking the one from the Pioneer Woman. Ree's recipe calls for nearly three sticks of butter! I could bring myself to use that much. I also reduced the sugar, added pecans and nutmeg, switched out the sour cream for non fat Greek yogurt and lastly, replaced the all purpose flour with whole wheat pastry flour. Whew!
The apple slices are placed into the bottom of the skillet and the batter goes over the top.
Then after the cake bakes you flip the darn thing over. I was nervous that my apples would stick but when I flipped the cake, only a couple of apple slices remained in the pan. I carefully put them back into place. Voila! Look at this beauty! We topped each yummy slice of cake off with a scoop of vanilla ice cream. It was fantastic!
Apple Pecan Skillet Cake
inspired by the Pioneer Woman
4 granny smith apples, peeled cored and cut into 6-8 equal pieces
1 stick of butter
1/2 cup sugar
For the cake batter
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 stick of softened butter
1/2 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup non fat Greek style yogurt
1 small granny smith apple, peeled, cored and chopped
1/2 cup chopped pecans
Preheat oven to 375 degrees.
In a 9-10 inch skillet, melt 1 stick of butter over medium low heat. Add 1/2 cup of sugar and give it a stir. Evenly place the apple slices, wedge side down into skillet. Don't pack too tightly. Allow to cook on medium low while preparing the batter.
In a medium bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In the bowl of an electric mixer, beat 1 stick and 1/2 cup sugar until creamy. Mix in the vanilla and the eggs. Mix in the yogurt. Gradually add the flour mixture just until combined. Gently fold in the chopped apple.
Remove the skillet from the heat and evenly distribute the chopped pecans. Spoon batter evenly over the apples and smooth with a knife or spatula.
Bake for 20-25 minutes until cake is golden brown and bubbly. Allow cake to cool in skillet for 5 minutes, then carefully invert onto a serving plate.
Serve with vanilla ice cream, if desired.
Have a splendid week!