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.
2.3 ounces brown rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 1/3 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup packed brown sugar
3 tablespoons butter
3 1/2 cups sliced peeled Fuji apple (about 1 pound)
1/8 teaspoon ground cinnamon
1/4 cup finely chopped pecans
1 tablespoon powdered sugar
How to Make It
Preheat oven to 400°.
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.
Place buttermilk, vanilla, and eggs in a blender; process until blended. Add flour mixture; process until thoroughly combined.
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.
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.
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