To kick off the official start of fall yesterday, I'm sharing this apple recipe. After we picked apples a couple of weeks ago, this was the first recipe I wanted to make with our fridge full of apples. Joy the Baker is always a good place to start when you want to bake something, but my friend Colleen also made this cake earlier in the year and gave her stamp of approval. I stored it in the back of my head for fall and in a blink of an eye we're over halfway through September and fall is here! Here's to a season with college football on your TV + soup simmering on your stove + leaves crunching under your feet + a pumpkin spice latte in your hand.
Cinnamon-Sugar Apple Skillet Cake
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
6 Tbsp (3/4 stick) unsalted butter, at room temperature
1 cup sugar
1 egg yolk
2 tsp pure vanilla extract
3/4 cup buttermilk
3-4 apples, peeled, cored, and sliced into thin rounds
1/4 cup sugar + 3/4 tsp cinnamon for topping
Place rack in upper third of oven and heat oven to 375 degrees. Grease and flour the bottom and sides of an 8-inch or 9-inch cast iron skillet or cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until well-incorporated and lighter in color, about 3 minutes. Add egg and yolk, beating for 1 minute between each addition. Beat in the vanilla extract.
With the mixer on low speed, add half of the flour mixture. Add the buttermilk and when flour is just combined with the butter mixture, add the remaining flour. Beat on low speed until most of the flour has disappeared into the mixture. Remove the bowl from the mixer and finish incorporating ingredients with a spatula. Spoon batter into prepared pan and spread evenly. Top generously with sliced apples and cinnamon-sugar. Bake for 25-35 minutes, or until a skewer inserted in the center of the cake comes out clean.
Serve cake warm. Cake should be wrapped in an airtight container and stored in the fridge for up to 3 days.
source: recipe from joy the baker