Apple
Skillet
Cake
Simple and quick, this buttery cake is
marbled with sweet, spiced apple
slices.
Apple Preparation
4 or 5 large tart apples, peeled, cored,
and sliced (about 1 ½ pounds)
1/3 cup (71g) brown sugar, packed
3 tablespoons (43g) boiled cider
1 teaspoon apple pie spice
¼ teaspoon salt
Cake Ingredients
1 1/3 cups (163g) King Arthur
Unbleached All-Purpose Flour
½ cup (99g) granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup (152g) milk, lukewarm
1 large egg, at room temperature
6 tablespoons (85g) butter, melted
1 teaspoon vanilla extract
Coarse white sugar, optional
Instructions
Preheat the oven to 350°F. Butter a
9 ½” to 10” cast-iron skillet or a 9”
square cake pan.
Combine the apples with the brown
sugar, boiled cider, spice, and salt. Set
aside.
Combine the flour, sugar, baking
powder, and salt. Set aside.
Whisk together the milk, egg, melted
butter, and vanilla. Add to the flour
mixture, stirring to combine. Pour into
the prepared skillet.
Spoon the apple mixture onto the
batter. For the best appearance, make
sure the apples are distributed a little
more heavily towards the edges of
the pan. Sprinkle with coarse sugar, if
desired.
Bake the cake for about 50 to 60
minutes, until it’s light brown and a
tester inserted into the center comes
out clean.
Remove from the oven, and cool for
about 5 minutes. Run a knife around
the edges of the pan to loosen the
cake, and cool for another 20 minutes.
Dust with confectioners’ sugar, and
serve right from the pan.
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