Ingredients
Scale
- Cake:
- 8 ounces cashew butter, (1 cup)
- 1/2 cup honey
- 2 eggs
- 1/2 Teaspoon baking powder
- 2 Teaspoons vanilla
- Apples:
- 2 pounds baking apples, peeled,cored, and sliced 1/4 inch thick
- 2 Tablespoon butter, or coconut oil for dairy free
- 1 Teaspoon Vietnamese cinnamon
- optional: a tablespoon or two of honey if your apples are really sour
Instructions
- In a medium sized bowl, mix together all the cake ingredients until the batter is smooth, set aside.
- Preheat the oven to 325F.
- Place a 9″ cast iron skillet (or oven proof skillet), over medium heat.
- Sauté the apples with the butter or coconut oil and the cinnamon. Place a lid over the skillet and cook for 5 minutes, stirring occasionally. Remove the lid and cook until the juices are almost gone, about 5 more minutes.
- When the apples are just tender, pour the cake batter over the top and place the skillet in the oven.
- Bake for 20-25 minutes or until the cake batter has just set.
- Serve the skillet cake right out of the oven with ice cream – We really like this Homemade Coconut Ice Cream
Notes
For baking apples, I like to use Macintosh, Sweet 16, or Pipin. Granny Smith will work just fine if a more interesting apple isn’t available!
- Prep Time: 15 mins
- Cook Time: 20 mins