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  • Southern Cast Iron

    Baking with Apples and Pears

    Aug 17, 2021 5 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE AND JIM BATHIE
    RECIPE DEVELOPMENT BY BECCA CUMMINS AND LAURA CRANDALL
    FOOD STYLING BY MEGAN LANKFORD AND KATHLEEN KANEN
    STYLING BY MARY BETH JONES AND LILY SIMPSON

    APPLE BUTTERMILK CAKE

    MAKES 1 (10-INCH) CAKE

    The heavenly scents of fall will be wafting through your kitchen the second you pop this fruity skillet cake into your oven—and it’s even better for breakfast the next day.

    2 cups (¼-inch-thick) sliced Pink Lady apples
    3½ teaspoons fresh lemon juice, divided
    1½ cups (½-inch) chopped Pink Lady apples
    2 cups plus 1½ tablespoons all-purpose flour, divided
    ¾ cup unsalted butter, softened
    1 cup plus 2 tablespoons granulated sugar, divided
    ½ cup firmly packed light brown sugar
    3 large eggs
    1 teaspoon vanilla extract
    1¾ teaspoons baking powder
    1 teaspoon kosher salt
    1 teaspoon apple pie spice
    ¾ cup whole buttermilk

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