It’s Sunday, which means I’m being a lazy-bones. It started last night, with a Fellini film I’ve had on loan from the Hennepin County Library for the better part of the past 4 months. The extended borrowing period wasn’t intentional; rather, it was an item I “lost” while packing, and which has recently resurfaced. [Side note: I just have to say, for the record, I don’t resonate with Fellini films. This particular oeuvre, 8-1/2, is hailed as one of the greatest films of all time. Interesting, perhaps, but life would have been just as well had I not seen it.] I slept on the couch, which always feels like a slumber party to me. I awoke at 6, then fell back asleep at 7 until approximately 8:30 (ok, 9).
This caught my eye whilst checking my social media sites, and, though I initially poo-poo’d the idea of making it, I changed my mind once I realized all the ingredients* were in my kitchen. The recipe is pretty forgiving, so improvise as needed!
Apple Skillet Cake:
- 3 large eggs
- 1/2 cup soy milk, or your preferred type of milk
- 1/2 cup warm water
- 1/2 cup Domata Gluten Free Recipe Ready Flour
- 1 teaspoon coarse salt
- 2 tablespoons high-heat oil
- 3 sweet apples cored, and sliced (sweet or tart, depending on your taste)
- 1/4 cup + 2 teaspoons sugar (brown, if preferred)
- thumb-sized knob of ginger, peeled and grated
- 1/4 teaspoon cinnamon
- Preheat oven to 425 degrees. Whisk warm water and flour together, ensuring few to no lumps. Add eggs, milk, and salt, and set aside. In a cast iron skillet, heat oil over medium heat. Add ginger and apples; stirring occasionally, and cook until soft, about 10 minutes. Sprinkle sugar and cinnamon over the top of apples, cooking until caramelized, 5 minutes.
- Pour in batter, distributing evenly throughout skillet. Transfer to oven and bake until cake puffs and knife inserted in the middle comes out clean, about 15 minutes. Sprinkle top with 2 teaspoons sugar and return to oven until brown on top, 5 minutes. Or, place under high-heat broiler for 1-2 minutes (watching closely!) until brown. Let cool slightly before serving.
Serves 8 (Calories: 187 / Carbs: 29g / Fat: 7g / Protein: 3 g)
*Before you go telling me how awesome this is, and what a great cook I am, I have to give credit where it’s due. This recipe was adapted from a little something I spied in my FB feed this morning, from Whole Living. I adapted it to exclude dairy and wheat, but if these things are of no concern to you, just follow that recipe instead!