Cast-Iron Honeycrisp Apple Cinnamon Roll Cake

Cast-iron skillet baking lends old-fashioned American warmth to this fall dessert. Thin-sliced Honeycrisp apples settle into a cinnamon-swirled cake that bakes golden and fragrant right in the pan.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 16g fat

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Ingredients

• 3 medium Honeycrisp apples
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 3/4 cup whole milk
• 1/2 cup unsalted butter
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Melt most of the butter in the skillet, swirling to coat the bottom and sides, then pour the excess melted butter into a mixing bowl and set the skillet aside off heat.
2. 2Core and thinly slice the Honeycrisp apples; leave the peels on for color and texture. Toss the slices with a spoonful of the brown sugar and the cinnamon until evenly coated.
3. 3In a large bowl whisk together the flour, remaining granulated sugar, remaining brown sugar, baking powder, remaining cinnamon, and salt until no lumps remain.
4. 4Add the milk, reserved melted butter, eggs, and vanilla to the dry ingredients. Stir just until a smooth, thick batter forms; do not overmix.
5. 5Pour the batter into the prepared skillet and spread it evenly. Arrange the cinnamon-sugar apple slices in a spiral or overlapping pattern on top, pressing them gently into the batter.
6. 6Bake on the center rack for 32 to 38 minutes until the cake is golden brown, the center springs back when lightly touched, and a toothpick inserted near the middle comes out clean.
7. 7While the cake cools for 10 minutes, whisk the powdered sugar with the heavy cream until a thick, pourable glaze forms. Add a drop more cream if needed for drizzling consistency.
8. 8Drizzle the glaze over the warm cake in the skillet. Slice into wedges and serve straight from the pan while still slightly warm so the apples stay juicy and the glaze melts into the crumb.