I do love my cast iron. It works for dessert as well as frying up main dishes. But if you don’t have a 8-9 inch cast iron skillet, use a round cake tin. The cast iron just makes the cake a bit more rustic for serving. This is a quick to throw together, and takes only 40 minutes to bake.
The cake is mostly apple, but I did add a little ripe pear as well. First because I had one that needed to be used, but also it adds a bit more sweetness. If you don’t have a pear use a little more diced apple.
If you like nuts (something my diverticulitis now resents) add some chopped pecans or walnuts.
Allow it to cool for 15-30 minutes and then cut into wedges to serve. Although it’s good warm on it;s own, some ice cream, caramel topping or custard sauce will take this cake to a whole ‘nother level. If you’re lucky it makes 8 serving wedges – but don’t be surprised if someone wants seconds.
Cast Iron Apple Spice Cake
a quick mix cake with chunks of apple, and lots of spice; best served warm with ice cream.
Ingredients
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/2 cup melted butter
- 1 cup self rising flour
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 2 medium apples, peeled and chopped
- 1 medium pear, peeled and chopped
- 1 tbsp butter
Instructions
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Preheat oven to 350F.
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in a bowl, whisk together the eggs, vanilla and butter.
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In a second bowl, whisk together the flour, sugars and spices.
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Combine the two bowls together and start to stir together. Once it starts to come together, add the chopped apple and pear.
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Put the skillet in the oven to warm for 3-4 minutes, with the butter. Once the butter melts, remove carefully fromteh oven and swirl/spread the butter all over the bottom and sides.
Spoon in the batter and spread evenly.
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Bake for 40 minutes. The cake will start to pull away from teh sides of the skillet. A toothpick will come out clean.
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Cool at least 15 minutes before cutting.
