A favorite in our house for brunch with 4 eggs and more cinnamon & cloves to spice up the apples (unpeeled). Also good with 2 nectarines. Easily increased with 6 eggs, 3/4 cups each milk & flour.
Apple Oven Cake
Photo: Leo Gong; Styling: Karen Shinto
This puffed pancake works nicely as either an elegant breakfast dish or a rustic dessert.
Yield: Serves 6
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Amount per serving
- Calories: 189
- Calories from fat: 43%
- Protein: 5g
- Fat: 9g
- Saturated fat: 4.8g
- Carbohydrate: 23g
- Fiber: 0.7g
- Sodium: 203mg
- Cholesterol: 124mg
- 3 tablespoons butter
- 1/4 cup packed light brown sugar
- 1/8 teaspoon cinnamon
- 1 sweet apple such as Fuji, peeled and sliced
- 3 large eggs
- 1/4 teaspoon salt
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon powdered sugar
- 1. Preheat oven to 425°. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.
- 2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.
- Note: Nutritional analysis is per serving.
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