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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 Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 medium tart apples, peeled and thinly sliced
  • GINGERBREAD:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 cup molasses
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup hot water
  • Warmed applesauce, optional

Directions

  • 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.
  • 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.
  • Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Nutrition Facts
1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • David
    Apr 27, 2020

    We made this apple gingerbread skillet cake and it was wonderfully moist but need some extra ginger to satisfy our ginger tastes. Next time we will increase the ginger to 2 tsp rather then just 1 tsp!! A definite re-bake for us!!!!

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