3 Reviews | Be the first to review!
Reviews
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.
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.
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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20 Comments | Be the first to comment!
Comments
kayaf on 10.1.2009
I must be missing something…. What sliced apple? How much butter melted in the skillet before the 3/4 c sugar (which is not listed in the ingredients either)?
It’s fine if these are addressed on PWC, but since I didn’t get this recipe there, I’m a bit frustrated.
izzy on 10.9.2009
To the last reviewer; not sure if the recipe was edited, but the first three ingredients show the apple, and the amounts of sugar and butter? Hope you were able to figure it out though!
Fabulous cake! It is really good, but it’s AMAZING with ice cream!
Especially the crispy edges.. yumm. I’m going to let the butter/sugar caramelize a little more next time(tomorrow) and have it ready for Thanksgiving on Sunday. Can’t wait!
melodieu on 10.13.2009
I made this cake for my family last Sunday and they loved it. The next time I make it I won’t cook the apples and sugar as long, I think that is why I had a hard time removing it from the iron skillet.
elainew on 11.8.2009
I found this and make it tonight. It was the best apple cake I have ever tasted. Everyone loves it. Thanks Ree.
tfenger on 11.8.2009
Really YUMMY! One lesson I learned though, my iron skillet is just shy of 9″, and it overflowed some sugary butter while baking. I thought this might happen, so I had a baking sheet underneath. But it still turned out delicious. I guess I need a bigger skillet.
betsknits on 11.28.2009
I have made this cake 3 times and it gets better each time. I’ve reduced the butter by 1/2 cup for the topping and added about a cup of fresh cranberries and a couple of tablespoons of Grand Marnier. Yummmm…
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.
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…..
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.
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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