Apple Skillet Cake

I love cooking in cast iron. Even heat and the ability to go from stove top to oven make it a winner in my book, but for some reason I always forget that I can bake in my cast iron skillet. I remedied that this weekend by throwing together an easy apple cake.

What do you enjoy baking in your cast iron skillet?

Apple Skillet Cake

serves 6-8

4-5 large apples or 5-6 small apples (I used Fuji apples since that's what I had on hand)

2 sticks of unsalted butter (one stick should be at room temperature)

2 cups all purpose flour

2 tsp baking powder

1 tsp kosher salt

1/2 tsp ground cinnamon

1 cup of granulated sugar, divided

1/4 dark brown sugar

2 eggs

1 cup low fat buttermilk

1/2 cup plain or vanilla low fat yogurt

1 tsp vanilla extract

1 tsp fresh lemon zest

Preheat oven to 350 degrees F.

Peel, core, and slice the apples into half inch slices. In a 10-12 inch cast iron skillet melt one stick of butter (not the room temperature stick) over low heat. When the butter is melted add 1/2 cup of the granulated sugar.

Add the apple slices to the skillet and arrange them in a single layer.

While the apples cook, prepare the batter by combining the flour, baking powder, salt, and cinnamon in a large mixing bowl.

In a separate bowl, combine the room temperature butter, the brown sugar, and the remaining 1/2 cup of granulated sugar. Using a hand mixer and starting out on low, beat the butter and sugar together until the mixture is fluffy (this is called creaming, by the way).

Add the eggs, buttermilk, yogurt, vanilla, and lemon zest to the butter and sugar and beat on medium speed until thoroughly combined.

Pour the liquid ingredients over the dry ingredients and stir with a wooden spoon just until the mixture comes together. Be careful not to over mix! Pour the batter over the apples and spread it out carefully to create an even layer across the top of the skillet. Bake for 30-40 minutes or until the top is golden brown.

Remove from the oven and allow to cool in the skillet for 10 minutes before inverting onto a plate or cake stand. Slice and serve warm or at room temperature.