Apple Gingerbread Skillet Cake
“This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread.” —Mary M. Leverette, Columbia, South Carolina
| Servings | Prep Time | Cook Time |
| 16servings | 30minutes | 35minutes + cooling |
| Servings | Prep Time |
| 16servings | 30minutes |
| Cook Time |
| 35minutes + cooling |
Ingredients
- 1/4 cup butter cubed
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup molasses
- 2 medium tart apples peeled and thinly sliced
- Gingerbread
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 large egg room temperature
- 1 cup molasses
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 cup hot water
- Warmed applesauce optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
- For gingerbread cake: in a large bowl, cream 1/2 cup butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
- Pour over apples. Bake until a toothpick inserted in centre comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Recipe Notes
Nutrition Facts
1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.
