Easy to make and loaded with fruit, this moist apple whiskey cake has the irresistible texture of bread pudding. Serve warm, straight from the cast iron skillet.
Rustic and unassuming are two perfect words to describe this apple whiskey cake. Dig into a warm slice of this cake straight from the oven, and you’ll get a full-on cozy fall feeling.
But the cake’s texture might be the winning factor — there’s more apples in the batter than any other ingredient, which results in a very moist interior that will remind you of a proper bread pudding.
A spoonful of softly whipped cream or vanilla ice cream would be fantastic served alongside a warm slice.
I used an aged Irish whiskey to flavor the cake because that’s what happens to be sitting on the bar cart at the moment. If you have some good American bourbon or whiskey around, it will do the honors quite nicely.
The small amount of spirit supplies a nice hint of woody, boozy flavor, without tasting soused. Actually, whiskey’s barrel-aged overtones blend really well with vanilla extract for that very reason.
This is a good time to sing the praises of the cast iron skillet, a reliable, versatile piece of cooking equipment that no kitchen should be without. If you don’t have one yet, what are you waiting for?
- Here’s a step-by-step guide to seasoning a cast-iron skillet.
- Cast-Iron Skillet Recipes for Everyday
cast iron skillet apple whiskey cake
Yield 8 servings
A homestyle apple whiskey cake you can serve warm, straight from the cast-iron skillet it's baked in. Just top with powdered sugar or whipped cream!
Feel free to substitute the whiskey with another amber spirit, like bourbon or Cognac.
- 1 stick (4 ounces) butter, melted
- 1 1/4 pounds Gala or Honeycrisp apples (4 or 5 small)
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 eggs
- 3/4 cup granulated sugar
- 3 tablespoons whiskey, bourbon or apple brandy
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk
- 2 tablespoons turbinado sugar
- Powdered sugar for serving
- Preheat oven to 350 degrees.
- Brush a 9 or 10-inch cast iron skillet with a little of the melted butter.
- Core the apples and peel all but one. Slice the unpeeled apple into half moons about 1/4-inch thick. Cut the remaining apples into 1/2-inch chunks.
- Whisk the flour, baking powder and salt together in a mixing bowl.
- Lightly beat the eggs in another bowl with the sugar just until foamy (an immersion blender is great for this task). Stir in the whiskey, vanilla and buttermilk.
- Pour half of the egg mixture over the flour mixture and fold briefly. Pour in the butter and stir. Add the remaining egg mixture and stir until no flour is visible. Add the chopped apples and stir gently to blend.
- Spoon the batter into the skillet. Arrange the sliced apples on the top, then sprinkle with the turbinado sugar.
- Bake until the cake springs back when poked in the center, and the edges are golden brown, 55 - 60 minutes. Cool 10 minutes. Dust with powdered sugar and serve warm or at room temperature.
Recipe adapted from Cook Beautiful