Cast Iron Baked Apple cake

8-10 slices servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (1)
This recipe has been in my family for about a hundred years. It is an incredibly dense apple cake with chopped apples, walnuts, cinnamon, and brown sugar. The secret to mine is the brown sugar and baking the cake in a cast iron skillet.

Ingredients

8-10 slices servings
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp soda
  • 2 tsp cinnamon
  • 2 sticks margarine
  • 1 cup walnuts
  • 1 cup apples chopped
  • 2 cups flour
  • 1 tsp vanilla (Mexican vanilla is the best)
  • 2 eggs
  • 4 tbsp buttermilk

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 10-inch cast iron skillet with butter or cooking spray.
  2. In a large mixing bowl, mix all ingredients together until well combined - the sugar, brown sugar, soda, cinnamon, margarine, walnuts, chopped apples, flour, vanilla, eggs, and buttermilk.
  3. Pour batter into the prepared cast iron skillet, spreading evenly.
  4. Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  5. Let cool in the skillet for 10-15 minutes before slicing and serving.

Common Problems and Solutions

Q: Why is my cake too dry?

A: Make sure you're using the full amount of buttermilk and eggs, and don't overbake. Check for doneness at 55 minutes - if a toothpick comes out clean, it's done.

Q: Can I use a regular cake pan instead of cast iron?

A: Yes, but you'll lose the signature crusty outer shell that makes this cake special. If using a regular 9x13 pan, reduce baking time by 10-15 minutes and check for doneness earlier.

Tips and Techniques

The cast iron skillet creates a crusty outer shell similar to cornbread baked this way - that’s what makes this cake special. Mexican vanilla has a richer, spicier flavor than regular vanilla extract, but regular vanilla works fine too.

Ingredient Substitutions

  • margarine: butter
  • walnuts: pecans
  • buttermilk: regular milk with 1 tbsp lemon juice or vinegar

Equipment Needed

  • 10-inch cast iron skillet
  • mixing bowl
  • measuring cups and spoons

Historical Context

Cast iron skillet cakes were common in Southern kitchens for generations, especially before modern cake pans became widespread. The heavy iron distributes heat evenly and creates a caramelized crust that glass or aluminum pans can’t replicate.