With American Thanksgiving approaching, I’ve still got apples on my mind. Whenever I make apple cake, I always use olive oil in place of butter. It adds a lovely depth of flavour and moisture while still keeping a light texture.
This skillet cake is no different, and the apples on top create even more moisture, so you get a cake perfect for tea, dessert or even breakfast.
The apple arrangement on top is way easier than it looks. Start the arrangement from the outside in and continue overlapping the apples on your way inward. The thinner the slices, the easier it is!
- 1/4 cup plus 2 tbsp olive oil
- 2/3 cup brown sugar
- 1/2 tsp vanilla
- 1 egg
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1.5 tsp cinnamon
- 1/2 cup milk
- 2 large apples, thinly sliced (I used Granny Smith and honeycrisp for colour and flavour variation)
- Cinnamon sugar, for sprinkling (I used 3/4 tbsp sugar and a few dashes of cinnamon)
In a large bowl, mix olive oil and brown sugar until combined. Add vanilla and egg and mix until smooth and fully incorporated.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add half to olive oil mixture and mix until just incorporated. Add milk and mix until combined. Add remaining flour and mix until just incorporated.
Preheat oven to 400F and grease a 10 inch cast iron skillet. Pour in batter and smooth with a spatula.
Arrange apples from the outside, overlapping in concentric circles until you reach the middle. The thinner the slice, the easier this is.
Adapted from Erika’s Sweet Tooth