Notes
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!
Ingredients
Cake:
- 8 ounces cashew butter (1/2 cup)
- ½ cup honey
- 2 eggs
- ½ Teaspoon baking powder
- 2 Teaspoons vanilla
Apples:
- 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
Instructions
- 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.
