The Pioneer Woman Tasty Kitchen
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Apple Cake in an Iron Skillet

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

One of my favorite old recipes! It’s everything apple cake should be.

Ingredients

  • 1-¾ stick Butter
  • ¾ cups Sugar
  • 4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
  • FOR THE CAKE:
  • 1 stick Butter
  • ⅔ cups Sugar
  • 1-½ teaspoon Vanilla
  • 2 whole Large Eggs
  • ½ cups Sour Cream
  • 1-½ cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoons Cinnamon
  • 1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely

Preparation

Preheat oven to 375 F.

In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well.

In a bowl, mix flour, baking powder, salt, and cinnamon. Stir together then gradually add flour mixture into the creamed mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

21 Comments

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JP on 1.5.2013

WARNING — This recipe does not instruct you to include the baking powder, salt and cinnamon sugar at any time. Followed the “directions” and got a tasteless brick.

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wainblatrobert on 8.13.2011

great tasting cake but flipping it over resulted in the cake falling apart…still tasty :) I think the caramel on the bottom acted like a glue. I’d add more flour and maybe some cloves and nutmeg to bring more flavour next time :)

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ifnot4grace on 3.16.2010

This was so, so good. I always wanted to try to make something in a skillet and this was for sure the winner. Made this twice so far, once for the family and once for the cafe at our church, served it hot with vanilla bean ice cream.

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aday on 2.9.2010

I made it but somehow mine wasn’t great. I mean it was o.k. but I don’t think it turned out just right. I think I put way too much butter…..

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aliceb on 1.21.2010

I’ve made this three times now – each with wonderful results! We served it alongside pumpkin pie at Thanksgiving and it was a big hit. As long as you like a nice, rustic appearance, you absolutely can’t go wrong with this cake.

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maryannem on 8.15.2010

I made this this morning and have a few changes. If you use a 9 inch skillet, decrease butter to 1 stick and sugar to 1/2 Cup, and decrease apple slices accordingly. Mine overflowed a good bit of the butter in a 9inch skillet when I added the batter. Perhaps in a 10 inch you’d be ok.
I added some McCormick apple pie spice to the apples. It’s just cinnamon, nutmeg, and allspice. I also added some to the batter.
The batter seemed thick to me, but it was the first time so I wanted to stick with the recipe. Next time I might add a little milk. The cake seemed dense. Perhaps that would lighten it up a bit.

Mine didn’t harden up very well in the middle, even after 30 minutes. Next time I may cover the edges with foil so they don’t brown too quickly.

Overall though, a very delicious cake.

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jaxanahalf on 8.11.2010

This was tasty and simple to make – but SOOOOO buttery and sugary it was too much for me! Definitely a rich treat.

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Jared on 5.18.2010

Amazing and easy.
Ice cream is crucial.
If you don’t like butter, stay away.
It is indulgent and awesome.
I’m getting hungry just thinking about it.

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