Sometimes I wake up really early in the morning (for no reason other than my usual fretting about nonsensical stuff - I'm strange like that) and crave something warm and sweet. It's too early to make pancakes (read: I'm too lazy to make them). I am not in the mood for waffles and my patience will wear out if I try to make cinnamon rolls. Feeding the masses can be so exhausting... On those days (when I'm too busy living in my own head), I turn to my apple skillet cake. It's simple, sweet and comes together quickly. Breakfast is ready in half an hour but the cake looks like I've slaved all day to make it.
I did not get any clear positive feedback regarding the yumminess of this cake but I assumed it was good because everyone was too busy stuffing their face to tell me otherwise. Enjoy!
Apple Skillet Cake
Yields 10 inch cake (serves 8)
Topping
2 Tbsp dairy free margarine
1 tsp ground cinnamon
1/4 cup brown sugar firmly packed
1 can apple pie filling
Cake
1/2 cup soy milk plus 1/2 Tbsp vinegar, mixed
1 cup unbleached all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup dairy free margarine, chilled and cut into small pieces
Preheat oven to 425 degrees.
Start by preparing the topping. In a 10 inch skillet or oven proof heavy bottom pan, melt dairy free margarine over medium heat. Add sugar and cinnamon and stir to dissolve. Pour apple pie filling and gently spread to cover the sugar mixture. Cover and let cook for 5 minutes until bubbles break the surface. Remove from heat and set aside.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in chilled margarine and mix until it resembles coarse meal. Add soy milk and vinegar and stir until just combined.
Spoon batter over the topping and spread gently to cover apple mixture. Leave a one inch border for the cake to spread while cooking. Transfer skillet to oven and bake for 25 minutes or until golden brown and firm to the touch.
Let cool in skillet for 5 minutes. Try to exercise some self control and promise to limit yourself to only one piece. When the 5 minutes are over invert cake unto a platter and serve. Get tired of waiting for everyone to come down to the kitchen and dig into the cake. Eat two pieces and proceed to schedule a date with your exercise bike.
Nutritional Info (Per Serving)
Calories 292.37, Total Fat 9.01g, Cholesterol 0mg, Sodium 444.21mg, Potassium 86.5mg, Total Carbohydrates 52.08g, Fiber 1.46g, Sugar 30.13g, Protein 2.2g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I did not get any clear positive feedback regarding the yumminess of this cake but I assumed it was good because everyone was too busy stuffing their face to tell me otherwise. Enjoy!
Apple Skillet Cake
Yields 10 inch cake (serves 8)
Topping
2 Tbsp dairy free margarine
1 tsp ground cinnamon
1/4 cup brown sugar firmly packed
1 can apple pie filling
Cake
1/2 cup soy milk plus 1/2 Tbsp vinegar, mixed
1 cup unbleached all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup dairy free margarine, chilled and cut into small pieces
Preheat oven to 425 degrees.
Start by preparing the topping. In a 10 inch skillet or oven proof heavy bottom pan, melt dairy free margarine over medium heat. Add sugar and cinnamon and stir to dissolve. Pour apple pie filling and gently spread to cover the sugar mixture. Cover and let cook for 5 minutes until bubbles break the surface. Remove from heat and set aside.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in chilled margarine and mix until it resembles coarse meal. Add soy milk and vinegar and stir until just combined.
Spoon batter over the topping and spread gently to cover apple mixture. Leave a one inch border for the cake to spread while cooking. Transfer skillet to oven and bake for 25 minutes or until golden brown and firm to the touch.
Let cool in skillet for 5 minutes. Try to exercise some self control and promise to limit yourself to only one piece. When the 5 minutes are over invert cake unto a platter and serve. Get tired of waiting for everyone to come down to the kitchen and dig into the cake. Eat two pieces and proceed to schedule a date with your exercise bike.
Nutritional Info (Per Serving)
Calories 292.37, Total Fat 9.01g, Cholesterol 0mg, Sodium 444.21mg, Potassium 86.5mg, Total Carbohydrates 52.08g, Fiber 1.46g, Sugar 30.13g, Protein 2.2g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
