As fall comes to a close, I make this cake at least twice a month. This delicious soft and pillowy cake tastes amazing but looks fantastic too. When it is cooked in a skillet that just gives it an extra element and elevates it to another level.
First gather all of your ingredients, I like doing this before I start baking as it helps speed up the process.
Cream together the butter and sugar until light and fluffy
Then mix in the eggs and vanilla until fully combined
Then mix all the dry ingredients in a bowl and mix that into the batter in 3 parts, alternating with the buttermilk. When it is just combined you should be able to see those beautiful air bubbles like in the picture above.
Spoon batter into well greased skillet and spread evenly
Cut apples into medium sized wedges
Arrange in an rose pattern with most of the apple slice sticking out of the batter
Sprinkle cake with cinnamon sugar
Bake at 400 degrees for 20 minutes, or until a cake tester comes out clean.*
Preheat oven to 400 degrees fahrenheit and grease a 10 inch skillet
*This is the original recipe but when I bake it I always double it as I like the cake to be thicker, if you want to have a thicker cake double the recipe that is stated below.
1/2 cup unsalted butter, at room temperature
2/3 cup brown sugar
1/2 tsp vanilla extract
1 large egg(room temp)*
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
2 large apples, sliced in medium wedges
1 tbsp cinnamon sugar (mixture of 1:4 cinnamon:sugar)
Preheat the oven to 400 and grease your skillet
Mix all the dry ingredients in a large bowl and set aside
Cream together brown sugar and butter on med-high speed for 2-3 min until light and fluffy
Add the egg and vanilla extract and beat thoroughly
Add in the dry mixture in three parts alternating with the buttermilk
Stop to scrape down as needed and mix until combined
Don't mix too much as you might knock the air out
Transfer batter to skillet and spread evenly
Cut the apples and arrange them in a flower pattern
Sprinkle the cinnamon sugar on top
Put in the oven and back until cake tester comes out clean, 20 minutes
If you are doubling this recipe bake for about 40 minutes at 400, halfway through baking if it starts getting too brown cover with foil and check on it until cake tester comes out clean.
To bring eggs to room temp quickly submerge in a bowl of warm water for 5 minutes
Hope you enjoy the recipe!
Recipe inspired by Erica's Sweet Tooth