Apple Cinnamon Skillet Cake

End your Valentine’s Day dinner with something sweet— like Chef Christine’s  apple cinnamon skillet cake. This warm, spiced cake was shared in her virtual cooking class, and it’s perfect for sharing with someone special.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 3/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 3/4 cup buttermilk
• 3 or 4 apples, cored and sliced into thin rounds
• 1/4 cup sugar and 3/4 teaspoon of cinnamon for topping

Instructions:

1. Place a rack in the upper third of the oven and preheat to 375°F. Grease and flour the bottom and sides of an 8-inch or 9-inch cast iron skillet (or other oven-proof dish or cake pan).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spice, and salt. Set aside.
3. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the butter and sugar until well incorporated and lighter in color, about 3 minutes.
4. Add egg and yolk, beating for 1 minute between each addition. Beat in the vanilla extract.
5. With the mixer on low, add half of the flour mixture. Add the buttermilk, and when the flour is just combined with the butter mixture, add the remaining flour mixture.
6. Beat on low speed until most of the flour has disappeared into the mixture. Remove the bowl from the mixer and finish incorporating ingredients with a spatula.
7. Spoon batter into the prepared pan and spread evenly. Top generously with sliced apples and cinnamon-sugar.
8. Bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean.
9. Serve cake warm with a cup of tea. The cake should be wrapped in an airtight container and stored in the refrigerator for up to 3 days.

Pair this delicious dish with:

• Spice-Rubbed Strip Steak with Blue Cheese Butter
• Creamy Polenta with Wild Mushroom Ragu
• Lemony Leafy Greens