This traditional New England apple cake is changed to bake in cast iron!
- 1/4 c unsalted butter, softened
- 1 c sugar
- 1 egg
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 t vanilla
- 1/4 cup chopped walnuts or pecans
- 3 cups diced baking apples, like Honeycrisp, Granny Smith, or other
- Preheat your oven to 350 degrees. Place the rack on the middle position.
- Peel and chop the apples into small chunks, think diced size at about 1/2″. Chop the walnuts or pecans as well.
- In a large bowl, with a hand mixer, beat together the softened butter, sugar, vanilla, and egg until light and fluffy.
- In a medium bowl, whisk together the flour, and other dry ingredients through salt. Pour the dry ingredients into the wet ingredients and mix together with the hand mixer.
- Fold in the nuts and chopped apples with a spatula.
- Spray your cast iron skillet (or traditional 8×8″ pan), with non-stick spray.
- Spread the batter out in the pan, it is thick, so it doesn’t need to be smoothed out completely.
- Bake in a 10″ cast iron pan, starting at 25 minutes. If baking in 8×8″ pan, the instructions say to bake for 45 minutes.
- Cool on a wire rack and serve while warm. With ice cream.
Mildy adapted from Mrs. Cheney’s Nobby Apple Cake
Keywords: Cast Iron, Cake, Apple, Skillet, Baking, Dessert