This rustic Apple Skillet Cake is made from cornmeal, so it is gluten free and also contains no refined sugar. A perfect quick and easy fall treat!
This morning Konrad is out to meet his brother for coffee. And so I could write this post, he took Olivia along!
Konrad watching Olivia isn’t a big deal at all. But doing so not at home – but out in public – is. Somehow, whenever I needed a break, it was me leaving the house and letting the 2 loves of my life fend for themselves. But this morning I packed Olivia’s life essentials (bottle, diapers, and toys) in a backpack and sent them on their way.
This week is a crazy busy one for Konrad at work. Most days he is gone from early morning to late at night.
And when he told me, he had scheduled a coffee meet-up on his only morning out, I right away suggested he take Olivia. Otherwise, there would have been no break at all for me this week.
Don’t get me wrong, I love my baby girl with the essence of my being. And I feel so privileged to be able to spend her entire first year at home. But in order to be my absolute best during the time I am with her, I also need to take care of myself.
Talking about delicious recipes to my fellow food lovers, is one of the things I like to do in my baby off time 🙂
So, let’s talk about this yummy apple cake. First of, it is baked in a skillet! Yes, I finally got my first cast-iron skillet (who cares if it was in a thrift shop). This is the size I have.
Secondly, it is gluten free! And not made with a gluten-free flour mix or almond meal. This cake is actually made with cornmeal, and doesn’t even remind me of cornbread at all.
I love the slightly crunchy, gritty texture, that is nicely balanced by the soft, flavorful apple chunks. To enhance the apple flavor, I tossed the chunks in apple pie spice. You’ll know how much I love fall desserts with apples from these apple pie pancakes or my apple pie breakfast cookies!
Cardamom is the key spice in this mixture (spice mix instructions are at the bottom of the recipe).
The cake is sweetened with maple syrup. So there is no refined sugar in here either, except for the coarse sugar sprinkle on top. But that could easily be replaced with unrefined turbinado sugar as well.
I love the cake best, when it is still slightly warm, served with some sliced almonds and a dollop of whipped cream or a scoop of vanilla ice cream. Find out how to make delicious freshly churned ice cream at home in this post!
This time I actually used whipped coconut cream. And I highly recommend not to skip this part. The cream takes the cake to an entirely different level.
Are you maybe planning a Valentine’s dinner at home? This would be a lovely dessert – romantically shared right out of the pan.
- 2 large apples
- 1 tablespoon lemon juice
- 2 teaspoons apple pie spice*
- ¾ cup cornmeal
- 1 tablespoon tapioca or corn starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ vegetable oil (or melted coconut oil)
- 2 tablespoons plain yogurt
- 2 tablespoons coarse sugar, or turbinado
- Preheat oven to 350 F. Lightly grease a cast iron skillet (8 or 9 inches).
- Peel, core and coarsely chop the apples. Toss with lemon juice and apple pie spice.
- In a large bowl whisk together cornmeal, starch, baking powder and salt.
- In a separate bowl lightly beat the eggs. Add maple syrup, vanilla, oil and yogurt and whisk until smooth.
- Pour wet into dry mixture and stir until just combined. Fold in apple chunks.
- Fill batter into prepared skillet and sprinkle coarse sugar over top. Bake for 25-30 minutes until golden.
- Serve lightly warm or at room temperature. Sprinkle with sliced almonds and top with whipped (coconut) cream, if desired.
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