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–+ servings

Spiced Apple Almond Skillet Cake with Drizzled Cream

I love to serve this cake warm out of the skillet with just a drizzle of fresh cream over the top—another tradition I learned while living in England. A dollop of whipped cream, or a side of vanilla ice cream would also work well.
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Servings: 8

Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon freshly-grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup roasted chopped pecans
  • 3 eggs
  • 1/2 cup maple syrup
  • 2 tablespoons date honey*
  • 1/4 cup melted butter or mild olive oil
  • Zest of one large orange
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 large apple core removed and thinly sliced (I use a mandoline)
  • Powdered sugar for dusting optional
  • Heavy cream for serving

Instructions

  • Preheat the oven to 325ºF (163ºC). Grease a 9-inch cast iron skillet with butter or oil.
  • In a large bowl, mix all of the dry ingredients, including the pecans. In a separate bowl, whisk together the eggs, maple syrup, date honey, butter or oil, orange juice, zest, and vanilla extract. Gently stir the wet ingredients into the dry ingredients until well combined, then pour the batter into the skillet. Arrange the thinly sliced apples on top of the batter in a spiral pattern.
  • Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 15 to 20 minutes, then add a light dusting of powdered sugar or orange zest over the top. Serve warm with a hot cup of coffee or tea, and a drizzle of fresh cream if desired.

Notes

* Date honey is delicious in this recipe, but you can substitute it with more maple syrup if needed.
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