Hands-on Time
17 Mins
Total Time
32 Mins
Yield
Serves 8 (serving size: 1 slice)

Serving this cake directly from the cast-iron skillet makes for an attractive presentation. Beyond the aesthetic appeal, cast iron is also an excellent conductor of heat, which means it cooks evenly, producing a prettier and better-tasting cake. Make this oversized pancake for breakfast or serve it with ice cream for dessert.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking soda, xanthan gum, and salt in a medium bowl, stirring with a whisk.

Step 3

Place buttermilk, vanilla, and eggs in a blender; process until blended. Add flour mixture; process until thoroughly combined.

Step 4

Melt brown sugar and butter in a 12-inch cast-iron or ovenproof skillet coated with cooking spray over medium-high heat. Add apple and cinnamon; cook 1 to 2 minutes or until apple begins to soften.

Step 5

Pour egg batter evenly over apple in pan; sprinkle with pecans. Bake at 400° for 15 minutes or until top of cake is lightly browned. Remove from oven; sprinkle with powdered sugar.

Gluten-Free Baking

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