Apple Skillet Cake
MAKES 1 (10-INCH) CAKE
Ginger accents the sweet apples
perfectly in this simple skillet cake.
1 cup unsalted butter, softened
1½ cups plus 2 tablespoons
granulated sugar, divided
¼ cup finely chopped
crystallized ginger
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon kosher salt
1⁄3 cup whole buttermilk
½ teaspoon vanilla extract
½ teaspoon almond extract
2 small Pink Lady apples,
sliced ¼ inch thick
Garnish: confectioners’ sugar- Preheat oven to 350°. Spray a
10-inch cast-iron skillet with
baking spray with flour. - In a large bowl, beat butter and
1½ cups granulated sugar with a
mixer at medium speed until fluffy,
3 to 4 minutes, stopping to scrape
sides of bowl. Beat in crystallized
ginger just until combined. Add
eggs, one at a time, beating well
after each addition. - In a medium bowl, whisk
together flour, baking powder,
ground ginger, and salt. With
mixer on low speed, gradually
add flour mixture to butter
mixture alternately with
buttermilk, beginning and ending
with flour mixture, beating just
until combined after each addition.
Beat in extracts. Spoon batter into
prepared pan, smoothing top with
an offset spatula. Arrange apple
slices on top of batter, and sprinkle
with remaining 2 tablespoons
granulated sugar.- Bake until a wooden pick
inserted in center comes out
clean, 40 to 45 minutes.
Let cool in pan for
15 minutes. Garnish
with confectioners’
sugar, if desired.
Serve warm.