Not long ago, a bunch of medievalists I know went apple-picking, as you do here in the city named after unusually large fruit, resulting in 15 lbs of apples sitting on my kitchen floor. I did what one naturally does under these circumstances while avoiding paper-writing, and baked: first whole-wheat apple muffins with brown sugar, which I thought I posted about here but my only comments are (1) don’t bother peeling the apples & chop smallish and messily, which will cut your prep time down lots and also taste good, and (2) bake these; and then last night, apple cake in a skillet, because I like food with prepositions (cf. anything on a stick).
The Pioneer Woman’s pictures are much better than mine so you should go look at them, but here are some Things I Learned, or changed when I made it, or WOULD change were I to make it again (sadly, the rest of the apples are fated for apple butter so that cannot be just yet):
- It says 9-10″ cast-iron skillet. I used a 10″. It overflowed while baking, and the cake came out thicker, compared to the apple layer, than I would have liked. I should’ve used the 12″ skillet!
- Cut down the initial butter melting in the skillet to 10 Tbs (4 Tbs less) and this was PLENTY – although don’t get me wrong, the butter/caramelized sugar/apples slow-cooked in same are still the point of this thing.
- Also sliced the apples thinner, into twelfths not sixths. This was preferable, I think, as thin apples = fitting more in the pan = yes. Also, better distribution of apple-to-cake.
- The spices were a little blah even though I threw in more cinnamon. Could probably take some allspice, cloves, etc. – it’s super sweet and I think a little more of a kick would compliment that.
- My fatal error: put this on a baking sheet when you stick it in the oven! Slightly over-crowded 10″ skillet + bubbling-over caramelizing sugar and butter + floor of gas oven = smoke-filled kitchen.
In conclusion, you should probably be smarter than me when it comes to setting sugar on fire, but this cake is still delicious.
Thanks so much for your post. I read this recipe and ordered a 10″ skillet especially to make it. I had all of the problems you addressed and the cake was raw in the center (I think because I freaked out at all the smoke) — I threw it out but the the small crusty pieces I tasted were great. You give me the solutions – I will try this again!
It’s too bad about your first attempt! I am fortunate to have a number of second-hand skillets in various sizes at hand… looking at PW’s photos, I think either she had bizarrely tiny apples or actually used a 12″ skillet herself because I wasn’t even able to fit in two circles of apple slices. I hope it works out on your second try! Mine was delicious despite the problems.