Apple and Honey Skillet Cake For Rosh Hashanah (or Any Day)
Every year on Rosh Hashanah, we eat apples dipped in honey to signify a sweet new year ahead. I wanted to incorporate those sweet flavors into a festive skillet cake.The batter is made with whole grain flour, almond meal, creamy yoghurt, and cinnamon. It’s then baked to golden perfection with fresh apple slices on top. And it will make your kitchen smell heavenly!
Baking in a cast iron skillet is one of my favourite methods for making delicious desserts is and this apple skillet cake is definitely delicious. Don’t have a cast iron skillet? No problem! Use an 9″ cake pan and you will still get amazing results.
Apple & Honey Skillet Cake
Apples and Honey Skillet Cake
Every year on Rosh Hashanah, we eat apples dipped in […]
By Karen Biton-Cohen
Published:
Prep Time:
Cook time:
Servings:
Ingredients:
egg: 1, large
butter: 6 Tablespoons, softened
brown sugar: 1/4 cup
vanilla extract: 1/2 teaspoon
greek yoghurt: 1/2 cup
honey: 1/2 cup
all purpose flour: 1/2 cup
whole wheat flour: 1/2 cup
almond meal: 1/2 cup
baking powder: 1 teaspoon
baking soda: 1/4 teaspoon
cinnamon: 2 teaspoons
salt: 1/4 teaspoon
apple: 1, halved and thinly sliced
Directions:
Step 1: Preheat oven to80 degrees and lightly grease a 9 inch cast iron skillet with butter.
Step 2: In a large bowl, cream the butter, egg, and sugar together. Fold in the vanilla extract, yoghurt, and honey. Add the flours, almond meal, baking powder, baking soda, cinnamon and salt and whisk until batter is smooth and well incorporated.
Step 3: Pour the batter into your prepared cast iron skillet. Arrange the apple slices in concentric overlapping circles over the batter. Bake for 45 minutes or until the top of the cake is golden. Serve warm with an extra sprinkle of cinnamon and honey drizzle on top.
*For a non-dairy alternative swap out the butter for vegan "butter" sticks and the greek yoghurt for non-dairy creamer or non-dairy yoghurt.
