2 pounds baking apples, peeled,cored, and sliced ¼ inch thick
2 Tablespoon butter, or coconut oil for dairy free
½ Teaspoon Vietnamese cinnamon, or 1 Teaspoon regular cinnamon
optional: a tablespoon or two of honey if your apples are really sour
In a medium sized bowl, mix together all the cake ingredients until the batter is smooth, set aside.
Preheat the oven to 325F.
Place a 9? cast iron skillet (or oven proof skillet), over medium heat.
Sauté the apples with the butter or coconut oil and the cinnamon. Place a lid over the skillet and cook for 5 minutes, stirring occasionally. Remove the lid and cook until the juices are almost gone, about 5 more minutes.
When the apples are just tender, pour the cake batter over the top and place the skillet in the oven.
Bake for 25-30 minutes or until the cake batter has just set. I put a foil tent over my skillet after 15 minutes to keep the top of the cake from getting too brown.
Serve the skillet cake right out of the oven with ice cream.
For baking apples, I like to use Macintosh, Sweet 16, or Pipin. Granny Smith will work just fine if a more interesting apple isn’t available!