Apple Gingerbread Skillet Cake

“This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread.” —Mary M. Leverette, Columbia, South Carolina

Apple Gingerbread Skillet Cake
Apple Gingerbread Skillet Cake
Apple Gingerbread Skillet Cake
Servings Prep Time Cook Time
16servings 30minutes 35minutes + cooling
Servings Prep Time
16servings 30minutes
Cook Time
35minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
  2. For gingerbread cake: in a large bowl, cream 1/2 cup butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
  3. Pour over apples. Bake until a toothpick inserted in centre comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Recipe Notes

Nutrition Facts
1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.