This no-nonsense spice cake baked in a cast-iron skillet is a popular family favorite for good reason—it’s delicious! The crunchy top—a nutty brown sugar and oatmeal streusel—provides a perfect contrast to the moist, tender crumb cake that bakes within the thick skillet walls. Take the cake to a higher level and top it with vanilla ice cream and homemade caramel sauce.
Makes 8 servings
- STREUSEL TOPPING
- ½ cup old-fashioned or quick-cooking rolled oats
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ⅓ cup salted butter, melted
- 1 tbsp salted butter, softened
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ cup cold salted butter, cut up
- ⅔ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 large egg, at room temperature
- ½ cup milk
- 1 tsp pure vanilla extract
- 1 large Granny Smith or Gala apple, cored, peeled and sliced thinly (about 1 cup)
- 1 tsp fresh lemon juice
- 1 tbsp salted butter, melted
- Vanilla bean ice cream, for serving
- Homemade Caramel Sauce, for serving
- For streusel topping, in medium bowl, combine oats, flour, granulated and brown sugars, cinnamon, nutmeg and salt. Stir in melted butter until evenly moistened. Cover and refrigerate.
- For cake, preheat oven to 375°F. Line a 10-inch cast-iron skillet with parchment paper. Brush softened butter onto parchment paper; set aside.
- In a medium bowl, whisk together flour and baking powder. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Stir in granulated sugar, cinnamon, nutmeg and allspice. Make a well in center of the flour mixture.
- In a small bowl, whisk together egg, milk and vanilla; add all at once to flour mixture. Stir until a soft dough forms. Spread dough in an even layer in prepared skillet. Toss apple slices with lemon juice; arrange on dough. Brush with 1 tablespoon melted butter. Sprinkle evenly with streusel topping.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in skillet before cutting into wedges. Serve with ice cream and caramel sauce.
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