Blackberry and Apple Skillet Cake
Photography Aaron McLean.
You don’t need a cake tin to make great cakes – this heavy-duty skillet cooks cakes beautifully and looks a treat!
Serves: 8
INGREDIENTS
2 large apples, peeled, I used Braeburn
1 tablespoon butter
1 tablespoon caster sugar
juice 1 lemon (remove zest for cake first)
Cake
1¾ cups plain flour
pinch of salt
1 cup caster sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 cup sour cream
finely grated zest 1 lemon
3 eggs
1 teaspoon vanilla extract
2 cups frozen blackberries
¼ cup slivered almonds
1 tablespoon demerara or raw sugar
26 cm cast iron skillet or springform cake tin greased and base lined with baking paper
METHOD
Preheat the oven to 170˚C.
Quarter the apples, core and slice 1 cm thick. Melt the butter and sugar in a sauté pan and cook the apples for about 10 minutes until golden and tender but not falling apart. Cool.
Cake: Combine the flour, salt, sugar, baking powder and soda in a large bowl.
Whisk the sour cream until smooth then whisk in the lemon zest, eggs and vanilla. Add to the dry ingredients and gently but thoroughly combine, then add the apples and mix through.
Tip into the skillet or tin and smooth the top. Scatter over the blackberries and almonds then the sugar.
Bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the top loosely with foil if browning too much before the cake is fully cooked.
Serve just warm, dusted with icing sugar and softly whipped cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.