The heavenly scents of fall will be wafting through your kitchen the second you pop this fruity skillet cake into your oven—and it’s even better for breakfast the next day.
Apple Buttermilk Cake
Makes 1 (10-Inch) Cake
- 2 cups (¼-inch-thick) sliced Pink Lady apples
- 3½ teaspoons fresh lemon juice, divided
- 1½ cups (½-inch) chopped Pink Lady apples
- 2 cups plus 1½ tablespoons all-purpose flour, divided
- ¾ cup unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar, divided
- ½ cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1¾ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon apple pie spice
- ¾ cup whole buttermilk
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a small bowl, stir together sliced apples and 2 teaspoons lemon juice. In another small bowl, stir together chopped apples, remaining 1½ teaspoons lemon juice, and 1½ tablespoons flour.
- In a large bowl, beat butter, 1 cup granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together remaining 2 cups flour, baking powder, salt, and pie spice. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chopped apples.
- Spread batter into prepared pan. Arrange sliced apples on top of batter. Sprinkle remaining 2 tablespoons granulated sugar onto sliced apples.
- Bake until a wooden pick inserted in center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool on a wire rack for at least 45 minutes before serving. Store in an airtight container for up to 3 days.