Prep 20 mins
Cook 45 mins
From The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne. "With its rich caramel frosting, this cake has the flavour of caramel apples. It's so easy to prepare; everything is mixed together in one bowl, then baked, frosted and served in the cast iron skillet." This cake stays moist for a few days, even in our dry climate. The frosting is delicious!
- 2 1⁄3 cups flour
- 1 1⁄2 cups granulated sugar
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 4 cups apples, peeled and grated (about 1 1/2 pounds)
- 1⁄2 cup vegetable shortening
- 2 eggs
- 1⁄3 cup butter
- 1⁄2 cup light brown sugar
- 3 tablespoons whole milk
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups powdered sugar
- 1⁄2 pecans, chopped (to garnish)
- Preheat oven to 350F (325F convection).
- Butter a 10-inch cast iron skillet, dust with flour, and tap out excess.
- To make the cake, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and mix well. Add the apples, shortening and eggs to the flour mixture and beat with an electric mixer on medium speed until well blended. The batter will be stiff. Spread the batter evenly in the skillet.
- Bake until a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Cool in the pan.
- To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves. Add the milk and bring to a boil. Pour into a mixing bowl and let cool for 10 minutes. Add the vanilla extract and powdered sugar and beat with a whisk until creamy (or use an electric mixer). The frosting will thicken as it cools. Spread evenly over the cooled apple cake. Sprinkle the chopped pecans over the top.