Apple Skillet Cake

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Dinner without dessert is like wearing a church dress without panty hose. You can do it, but it feels kind of strange. Of course, whipping up a dessert does take time. You can buy quick mixes, and some are pretty good. Royal No-Bake Cheese Cake takes 5 minutes and is yummy topped with canned cherries. Still, a homemade dessert says “welcome home” when the kids get off the bus after a long day at school.

One of my favorite quick bake desserts is Apple Skillet Cake. Quick and easy to make, I generally have all the ingredients in my kitchen. Apples and pecans are usually the only grocery list candidates. Since I live in North Carolina and have pecan trees, I always have those in the freezer and ready to use. You can use other nuts if you have them, but I think the milder pecans work best.

Apple Skillet Cake

By January 23, 2013

Apple Skillet Cake is a cast iron skillet dish. If you're unfamiliar with cast iron, then think about the old solid black fry pans. They can be used on a stovetop or in an oven for breads or cakes like the Apple Skillet Cake. Baking in cast iron produces a rich crusty taste to the outside of baked items which means that frosting is not needed. You get that sweet taste without pouring on more sugar. Of course, the crustiness comes, in part, from fat so this is not a health food item, but being lower in sugar than many dessert dishes, this cake is a good choice if your meal plan is balancing fat against sugar.



Here is how you mix up the cake:
  1. Combine all the dry ingredients.
  2. Stir in the apples and nuts. The dry mix will stick to the apples and nuts and keep them from sinking to the bottom.
  3. Mix up the wet ingredients and stir them in with the dry mix.
Now you're ready to bake:
  1. Grease a 10 inch cast iron skillet. I use Butter Flavored Crisco.
  2. Pour the mix in and shake until even.
  3. Bake at 350 F for 40 to 50 minutes.
You can make Apple Skillet Cake in a regular square cake pan. Add about 10 minutes to the cooking time, since cake pans do not heat as hot as cast iron. Baking in a cake pan will create a softer and less crusty cake that still tastes good but doesn't even come close to the skillet version.
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