Lemon Blueberry Ricotta Cake

Nothing takes the chill out of the house on those 'not cold enough to turn on the furnace' days quite like turning on the oven to bake. Between the heat from and aromas coming out of the oven, baking days warm more than one's soul. Once fall arrives here in the midwest my passion for baking goes into overdrive. Which explains in part why there is currently about fifteen pounds of unsalted butter sitting in the refrigerator. And in all probability it will not last until Christmas. Keeping my fingers crossed there will be another sale on butter in the weeks ahead.

With Thanksgiving still just a few weeks away and everyone either dreaming about or planning their favorite dishes, I am going to sneak in a recipe for a cake. Because it's one you need in your life. Especially in the weeks and months ahead. The Lemon Blueberry Ricotta Cake is first and foremost one of those quintessential breakfast cakes. Not too sweet, filled with fresh fruit, and satisfyingly scrumptious. Aka the trifecta of a great cake! It happens to be one of those cakes perfect to enjoy as a post turkey trot race treat, to nibble on while you are decorating for the holidays, to serve at or bring to a weekend brunch, to enjoy in the afternoon with a cuppa, and/or to make just because you want cake. 

As far as cakes go, this one leans toward the easy to make end of the continuum. From assembly to baking, the Lemon Blueberry Ricotta Cake is ready to enjoy in less than ninety minutes. Which makes it one of those cakes easily made early in the morning and enjoyed all day.

Indulge me as I take a brief moment to get on my 'why ingredients matter' or rather I should say 'why good ingredients' matter soapbox. If you are looking to make the most flavorful foods, high quality ingredients create higher quality goods and dishes. It is a matter of eating something delicious versus something divinely delicious. For this Lemon Blueberry Ricotta Cake there are five difference making ingredients. Whole milk ricotta. It can be homemade or store bought. Unsalted butter with at least an 18% butterfat content. Less expensive, generic butters generally have less fat. Thus less flavor. Fresh blueberries. Frozen blueberries will not work in this cake. Extra-large eggs are a must. And last, but not least, a really good quality vanilla. 

There will be a point during the making of the batter where it will look slightly curdled. Once the dry ingredients are blended in it will smooth itself out. The blueberries get divided. Two thirds go into the batter and the remaining one third get scattered (and lightly pressed) over the top. 

Using a nine inch spring form pan lined with parchment paper make it easy to remove the cake from the pan. 

Baking time for the Lemon Blueberry Ricotta Cake will range from 55 to 65 minutes. However, I recommend testing for doneness at the 50 minute mark (all ovens bake differently). To test for doneness, insert a toothpick in the center (not in the sides) of the cake. If it comes out clean, the cake is done. Other signs of doneness: the edges of the cake will slightly pull away from the pan and they will be golden.

Allow the cake to cool slightly before dusting with confectionary sugar. If you dust the cake while it's still too warm, the confectionary (icing) sugar will melt into the cake.

The Lemon Blueberry Ricotta Cake is slightly dense, luscious, fruity, just the right amount of sweet for breakfast or as a snack, and divinely delicious. Make this cake soon and have a slice for breakfast. You will be very happy you did. 

Recipe 

Lemon Blueberry Ricotta Cake

Serves 8-10, depending on how you slice it

Ingredients

10 Tablespoons (141g) unsalted butter room temperature

1 cup (200g) granulated sugar

3 extra-large eggs, room temperature

1 cup (250g) whole milk ricotta

2 Tablespoons sour cream

1 teaspoon good quality vanilla

1 teaspoon grated lemon zest (from on medium sized lemon)

1 1/4 cups (163g) all-purpose flour

1 Tablespoon baking powder

1 teaspoon Kosher salt

2 cups (343g) fresh blueberries, divided

Confectionary sugar, for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the sides and top of the parchment paper. Set aside.

2. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. Beat on medium speed until light and fluffy (approximately 3 minutes), scraping the bottom and sides of the bowl as necessary.

4. Reduce the mixer speed to low and add in the eggs, one at time, mixing well after each addition.

5. Add in the ricotta, sour cream, vanilla and lemon zest. Mix well. Note: The batter will look curdled, do not worry, it should look that way.

6. With the mixer on low, add in the dry ingredients. Mix just until incorporated. 

7. Fold in 2/3 of the blueberries (229g) using a rubber spatula. 

8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula. 

9. Evenly scatter the remaining 1/3 cup (114g) blueberries on top of the batter. Press down lightly.

10. Place the baking pan on a baking sheet, then place in the oven. Bake for 55-65 minutes (checking at the 50 minute mark) until a toothpick inserted in the center comes out clean.

11. Remove the pan from the oven and set on a cooling rack. When cool, use a knife to carefully loosen the cake from the sides of the pan. Remove the pan sleeve. Transfer the cake to a serving platter.

12. Lightly dust the cake with sifted confectionary sugar. Serve slightly warm or at room temperature.

13. The cake is delicious the first and even up to the third day. To keep any leftover cake fresh, store covered in the refrigerator.

Notes: (1) With an exception to the change in the baking time, the recipe for the Lemon Blueberry Ricotta Cake was heavily inspired by Ina Garten's Blueberry Ricotta Breakfast Cake recipe from her newest cookbook "Go-to Dinners". (2) Use only whole milk ricotta. Either store bought or homemade. (3) Use only fresh blueberries. (3) Instead of dusting the cake with confectionary sugar, could also make a confectionary sugar glaze to finish the cake. (4) This cake is one of those perfect breakfast or brunch cakes!

Sheep's Lake, Rocky Mountain National Park, (August 2022)

Eggs in Purgatory

Ever since she published her first cookbook, I have been a loyal fan of Ina Garten aka the Barefoot Contessa. From her elegant, yet simple approach to entertaining to her seriously delicious, impressive, timeless recipes, I am guessing I am not the only Ina wanna be out there. Who doesn't want to be the hostess creating the most inviting table and serving beautiful, soul satisfying food? While some of her recipes may have long (but accessible) ingredient lists, others fall into the category of 'semi-homemade'. Yet, both consistently deliver big on flavor and have that 'wow-factor' quality. So when her newest cookbook "Go-to Dinners" came out this month, I could barely contain my excitement. 

Somehow when Ina gives 'breakfast as dinner' her blessing, it's as if the permission slip you have been waiting for your entire life has been handed to you on a silver platter. When I saw her recipe for 'Easy Eggs in Purgatory' I knew it was about to become one of my new favorite breakfast and dinner staples. 

Unlike other Eggs in Purgatory recipes out there, this one uses both a store-bought jar of arrabbiata sauce (Rao's, of course) and fresh ingredients. Pure genius! If there was ever a recipe to make you always want to have jars of arrabbiata sauce, sweet onions, extra-large eggs, garlic and Pecorino cheese on hand, this would be the one!

Sautéing a thinly sliced sweet (or yellow) onion in olive oil until lightly golden (about 6-8 minutes) in a ten inch heavy bottomed skillet pan is the first step in creating this deeply flavorful Eggs in Purgatory. After briefly cooking a minced garlic clove, the arrabbiata sauce, Aleppo pepper, and sprig of fresh rosemary are added in and cooked over medium-low heat for about 5 minutes. At this point the aroma in your house will be beyond intoxicating. 

Before adding in the extra-large eggs (Ina almost always uses only extra-large eggs), briefly remove the pan from the heat. Having your eggs cracked and in small (3-4 inch sized) bowls makes adding in the eggs easier. Use the edge of the bowl to make a well in the sauce before carefully pouring the egg in (be careful not to break the yolks!). Once all of the eggs are added in, return the pan to the heat, cover and cook over medium-low heat for 5-7 minutes. The eggs whites should be set, but the yolks should still be slightly runny. Sprinkle over one tablespoon of the Pecorino cheese, some flaky sea salt, and black pepper. Cover and cook for about one more minute. 

Remove from the heat, sprinkle on the remaining 1-2 Tablespoons of Pecorino cheese and chopped parsley and serve with some thickly sliced toasted bread (use a hearty bread, like a sourdough or country loaf).

Then get ready to dig in to the best-ever Eggs in Purgatory! The arrabbiata sauce, Aleppo pepper and garlic bring some heat and spice to the dish. But not too much heat, as the sautéed onions, fresh herbs, and Pecorino cheese help to round out all of the flavors of this incredibly mouthwatering dish. 

If you are looking for a fabulous, easy to make breakfast, dinner or late night dish, these hard to resist Eggs in Purgatory should be at the top of your list! They are seriously, must be put on regular repeat good. Or rather I should say wicked good. Eggs for dinner never tasted this good. It feels like both comfort and gourmet food all at the same time. It just also now happens to be my new favorite dish!

Recipe

Eggs in Purgatory (an ever so slight adaptation to Ina Garten's Easy Eggs in Purgatory recipe)

Serves 3-4

Ingredients

1 Tablespoon good quality olive oil

1 large sweet or yellow onion, thinly sliced

1 garlic clove, minced

1 (24 ounce) jar Rao's Arrabbiata Sauce (yields two cups)

1/8 teaspoon Aleppo pepper or red pepper flakes

1 sprig of fresh rosemary (about 6-7 inches)

5-6 extra large eggs

2-3 Tablespoons freshly grated Pecorino Cheese (divided)

Flaky sea salt (e.g., Maldon)

2 teaspoons minced fresh parsley

3-5 slices, thickly cut sourdough or country bread, toasted

Black pepper

Directions

1. Crack the eggs and place in small (4 inch bowls). Set aside. Note: Custard cups work well.

2. Heat one tablespoon of good quality olive oil in a heavy bottomed (10 inch) pan. Add in the thinly sliced onions and cook over medium to medium-low heat for 6-8 minutes until tender and lightly golden. Stir the onions occasionally while they are cooking.

3. Add in the minced garlic and cook for about one minute.

4. Add in the arrabbiata sauce, Aleppo pepper and rosemary spring. Cook over medium low heat for about 5 minutes. Remove the rosemary sprig.

5. Remove the pan from the heat (temporarily). Using the edge of the bowl, make a slight indentation in the sauce as you carefully pour the egg in. Space out the eggs so they don't 'bleed' into each other.

6. Return the pan to the heat, place the lid on the pan and cook for 5-7 minutes or until the egg whites are set but the yolks still look runny.

7. Sprinkle on 1 Tablespoon of the Pecorino cheese and season with Flaky sea salt and black pepper. Put the lid back on and cook for 1 additional minute.

8. Remove from the heat, sprinkle with the remaining 1-2 Tablespoons of cheese and chopped parsley.

9. Serve in bowls with thickly sliced pieces of toasted bread.

Notes: (1) I made a few subtle changes to Ina's recipe (sacrilegious I know). I used a sweet onion rather than a yellow onion; Aleppo pepper instead of red pepper flakes, and increased the amount of Pecorino cheese (because there is no such thing as too much good cheese). (2) Definitely use extra-large eggs for this dish. (3) Use a sauté pan with a tight fitting lid, preferably one made of cast iron. I used a Staub cast iron pan. (4) You can make this with as few as 4 eggs, but strongly recommend making with 5 to 6 eggs.

End of season hydrangeas on Nantucket (October 2022)

Rotel Queso

 

There is something magical about experiencing the fall season out east when colors are at their peak. Especially when you get the chance to share one of your 'happy places' with really good friends. The four mile bridge run in Newport, Rhode Island was what prompted a glorious, memorable, fun, story-filled five day adventure. But the race was just an excuse for a getaway to visit some places three of my friends had never been before. Having lived on the east coast for several years, I served as the unofficial 'tour guide' (the perfect role for my Type A personality) while Mother Nature provided us with five days of the most exquisite fall weather. Our travels took us to the southern part of Maine, Nantucket, and Newport. All places having their own unique charm, beauty, and history. Our last meal before heading back home was at a classic Italian restaurant on Federal Hill in Providence. The food, the ambiance, and the impeccable service could not have been a more flawless finish to our epic adventure. I am almost certain we would all go back in heartbeat. 

As much as I loved being away, I am super excited to share the recipe for this Rotel Queso. The first time I learned about Rotel was when I lived in Jackson, Mississippi during the mid 80s. Someone brought in to the office (that was a place and thing back then) something they called a Rotel Dip. Served warm, it was made with a can of Rotel Tomatoes and melted Velveeta Cheese. I had wondered how it was that I had lived 'Rotel Dip' clueless for decades. This version takes the 'back of can recipe' for Rotel Dip to the next level. It's the chunkiest, cheesiest, heartiest, spiciest, most irresistible version. In other words, it's wickedly delicious.

On a scale of 1 to 10 in terms of the time, effort and skill needed to make this Rotel Queso it's definitely a 1. But it's a 9, quite possibly a 10 on the cheesy dip scale!

Ground sirloin is browned and left slightly chunky before the ground Chipotle Chile, garlic powder and onion powder are mixed in. Allowing the spices to cook with the browned meat for about a minute makes this Rotel Queso even more flavorful. 

The entire can of Rotel (do not drain) and the cubed Velveeta go in last. Over medium-low heat, the queso cooks until the cheese has melted. The mixture will be luxuriously thick and creamy.

As soon as the queso comes together, transfer it to a serving dish or dishes. Garnish with some chopped cherry tomatoes and cilantro. Then surround with your favorite tortilla chips (thicker chips work better than thin ones). Serve the Rotel Queso immediately as it's intended to be served warm.

This Rotel Queso is destined to be a huge hit with your family and friends! It's the perfect excuse for having a gathering.

I find it hard to resist an almost effortless to make, uber delicious queso. But this Rotel Queso may rank up there as one of the most irresistible! The ratios of spices to meat to cheese is nothing short of queso perfection. So invent a reason to invite over your friends and serve them a bowl of warm Rotel Queso and large handfuls of tortilla chips. It will be definitely be a memorable gathering.

Recipe

Rotel Queso

Serves 6-8 as a hearty appetizer or 8-10 as a light appetizer

Ingredients

1 pound (457g) ground sirloin (90/10 mixture)

1 1/2 teaspoons ground chipotle chile

1 teaspoon onion powder

2 teaspoons garlic powder

18 ounces (510g) Velveeta Cheese, cubed

1 can (10oz) Rotel (original)

Tortilla Chips

Directions

1. In a heavy bottomed skillet, cook the ground sirloin until browned, breaking it up while cooking (but still leaving some chunks). Time: About 8-10 minutes.

2. Add in the ground chipotle chile, garlic powder, and onion powder. Stir to combine. Cook for about 1 minute.

3. Add in the cubed Velveeta and Rotel. Reduce heat to medium-low and cook until the cheese completely melts. Time: About 5-6 minutes.

4. Immediately transfer the Rotel Queso to a serving dish.

5. Top with chopped tomatoes and cilantro.

6. Serve with your favorite tortilla chips. Enjoy immediately.

Notes: (1) Store any leftover Rotel Queso covered in the refrigerator for 2-3 days. It can be reheated in the microwave or over low heat on the stove. (2) Highly recommend using a ground sirloin as it has a lower fat content, yielding less fat when cooked. If using a higher protein to fat ratio beef (e.g., 85/15 you may need to drain the fat before adding the spices). (3) You can reheat any leftovers in the microwave or over low heat in a pan. (4) If you serve the Rotel Queso with a big bowl of homemade guacamole you have the makings of light supper!

Warren's Beach, Little Compton, RI (October 2022)

S'mores Cookie Dough Pie a la Mode

 

For the record, there is no such thing as having too many great cookie, pie, or dessert recipes. No one ever said there should be limits put on anything destined to tantalize or satisfy a sweet tooth. Maybe there are only self-imposed limits on how much or how often we indulge ourselves in the world of decadence. Maybe. I seem to recall to reading somewhere there are proven health benefits to having a piece of (dark) chocolate daily. While we can't believe always believe everything Google or social media tells us or jump on every viral trend or bandwagon (no butter boards here please), we can probably all convince ourselves there is really scientific evidence validating (dark) chocolate as a miracle food. Which means every dessert made with chocolate is one we should never shy away from. I am absolutely certain I could also find some evidence, somewhere that the kind of chocolate doesn't really matter.

Typically when we think of s'mores, we envision slightly softened chocolate and a perfectly toasted marshmallow oozing between two squares of graham crackers. And for the most part we associate them with the summer and fall seasons. But cravings for s'mores can be hard to ignore or even pigeon-hole into a seasonal compliance-only confection. Taking the concept of a s'more and turning into a warm, gooey, decadent cookie pie borders on a kind of brilliance s'mores lovers around the world not only understand, but completely embrace. Which is exactly why we all should be happy that it's possible to have this (maybe even better than s'mores) S'mores Cookie Dough Pie a la Mode in our lives all year long!

There are multiple versions of recipes for s'mores done in skillets or pie dishes. But none compare to this one! 

What makes these S'mores Cookie Dough Pies so deeply flavorful is the use both light and dark brown sugars, rather than a combination of granulated and brown sugars. Oversized milk chocolate chips ensure there is a taste of chocolate in every bite. Alternately you could chop up some milk chocolate (the Pound Plus Bars from Trader Joe's would be great too). When you combine chocolate with coarsely crushed graham cracker crumbs and mini-marshmallows you end up with something that will remind you of s'mores. Although when s'mores ingredients are combined with cookie dough ingredients you may never want a traditional s'more again!

The batter will be and should be very thick. To assemble the pies, begin with dividing the dough into six equal parts. Press one part into each tart pan, sprinkle with some marshmallows, then top with another part of dough. Press the dough down lightly and top with some more marshmallows, chocolate chips, and a sprinkling of flaky sea salt. 

In a preheated 350 degree (F) oven, the pies bake for 20-25 minutes or until lightly golden and slightly charred marshmallows. For the gooiest s'mores pie, bake for somewhere between 20-22 minutes. For a slightly less gooey texture, bake for 22-25 minutes. Note: As the s'mores pies rest for 10 minutes before serving, they will continue to bake. So err closer to the 21-23 minute mark.

Topping each S'mores Cookie Dough Pie with a large scoop of vanilla ice cream makes this dessert even more irresistible! The combination of cool, creamy vanilla ice cream and a decadent gooey s'mores cookie dough takes each bite to a whole new level of swoonworthy dessert magnificence! And making the S'mores Cookie Dough Pie a la Mode in three 6" pie dishes creates the perfect 'a made for two' shareable dessert. 

Goodness knows why it took me this long to come up with this scrumptious, decadent, be still my heart S'mores Cookie Dough Pie a la Mode. If there was ever a recipe for a four star restaurant quality dessert, this would be THE one! Which makes it one you definitely want to serve at your next gathering or dinner party. I guarantee everyone will be obsessed with them!

Recipe

S'mores Cookie Dough Pie a la Mode

Makes 3 - 6" pies or 1 9" pie

Serves 6 to 12

Ingredients

1/2 cup (125g) unsalted butter, melted and slightly cooled

1/2 cup (105g) light brown sugar (firmly packed)

1/2 cup (105g) dark brown sugar (firmly. packed)

1 large egg

2 teaspoons vanilla

1 1/2 cups (204g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (271g) milk chocolate chips or chopped milk chocolate, divided (could also use dark or semi-sweet chocolate chips or chopped chocolate)

3 graham cracker sheets (46g), coarsely crushed

2 cups (128g) mini marshmallows, divided

Flaky sea salt (e.g., Maldon)

Directions

1. Preheat oven to 350 degrees (F). Set 3  - 6" pie dishes aside. Or alternately use a 9" cast iron skillet or beautiful 9" ceramic (not glass) pie dish.

2. In the bowl of a standing mixer fitted with a paddle attachment, combine the light brown sugar, the dark brown sugar, and melted melted. Beat on medium speed for at least 2 minutes.

3. Add in the egg and vanilla. Mix to combine.

4. Add in the flour, baking soda, baking powder and Kosher salt. Mix just until partially blended (you will see streaks of flour).

5. Add in 1 1/4 cups (226g) of the milk chocolate chips and the coarsely crushed graham crackers. On low-medium speed, mix to fully blend.

6. Add in 1/3 of the mini marshmallows. Mix on low to combine. Note: The dough will be very thick.

7. If using the 6" pie dishes, divide the dough equally in six large scoops. Place one scoop in each pie plate. Press down. Evenly divide 1/3 of the mini marshmallows between the dishes and sprinkle on top the bottom layer of dough. Top each pie dish with the three remaining pieces of dough. Press dough down lightly.

8. Sprinkle the remaining 1/3 of the mini marshmallows and the 1/4 cup of milk chocolate chips over the top. Press down lightly. Note: If using a 9" cast iron skillet, divide the dough in half. Press half into the skillet, top evenly with 1/3 of the mini marshmallows. Top with remaining dough. Press down lightly. Evenly divide the remaining mini marshmallows and 1/4 of the milk chocolate chips over the top.

9. Lightly sprinkle flaky sea salt over each s'mores cookie dough pie or over the 9" cast iron pan or ceramic pie dish.

10. Put the pie dishes on a heavy bottomed baking sheet and place in the oven. Bake for 20-25 minutes until lightly golden. Note: If you like a more gooey cookie, bake closer to the 20-22 minute mark. If you like a more cookie textured cookie, bake for 23-25 minutes. Highly recommend the gooier texture!

11. Remove from the oven. Transfer the pie dishes to a cooling rack. Let rest for 10 minutes before serving.

12. Top each s'mores cookie dough pie with a generous scoop of a high quality vanilla ice cream. Pass out spoons so everyone can dig in!

Notes: (1) I used Guittard's Milk Chocolate Chips because they are a more substantially size morsel. I usually find them at World Market. If you can't find them, recommend chopping up some milk chocolate. I like the Pound Plus milk chocolate bars from Trader Joe's. (2) The pie tart dishes are from TR Pottery in Fish Creek, Wisconsin. You can find a link to their website here. (3) You can make and assemble the s'mores cookie dough early in the day and bake later for dessert. Just let your pie dishes sit at room temperature for about 15 minutes before putting in a hot oven.

Sunrise and Sunset, Egg Harbor, Door County, Wisconsin (September 2022)

Apple Fritter Skillet Cake

A few months back a new donut shop opened in the center of town. Which happens to be about a mile from where I live. I have yet to taste a donut that disappointed my fussy donut palate. In other words, all of the donuts are all really, really, really good, but there is one donut in particular that is dangerously good. You might already have a really good idea as to which donut that might be. If you guessed the Apple Fritter Donut you would be right! In all honesty, it has taken a significant amount of restraint to turn my weekly trip to the donut shop into a daily one. After the third or fourth apple fritter (not all in one sitting and not all in one week thank goodness), I was again inspired to make my own apple fritters. However, after looking a bajillion recipes, I remembered why I have yet to make homemade apple fritters. While there are some baked apple fritter recipes out there, the majority of them call for the apple laden batter to be deep fried. I have always been a reluctant 'fryer'. Which explains why there haven't been any homemade apple fritters coming out of my kitchen. But while driving home from a short trip up to Door County for my birthday, I had an epiphany. I also happened to have a very large bag of Honey Crisp apples (picked up at one of the many Door County apple orchards) in my trunk. Could an apple fritter cake be as good (possibly even better than) as a deep fried apple fritter? Could such a cake have all of the flavor, texture and oompf as a deep fried apple fritter And most importantly, could it be one that could satisfy my almost insatiable cravings for an apple fritter? My guesses were yes, yes, and yes!

If you ever go down the apple fritter cake or apple fritter skillet cake rabbit hole, you will discover there are essentially two different kinds of 'fritter' cakes. Ones made with refrigerated biscuits and ones made from scratch. I decided taking the homemade path would get me closer to experiencing apple fritter nirvana. Along with helping to curtail my trips to the donut shop in town. 

In addition to diced, sautéed Honey Crisp apples, the cake is made with some chunky applesauce. The combination of these two ingredients help to give the cake a great apple flavor and texture. Cinnamon, nutmeg, light brown sugar, dark brown sugar, and butter help to create a deeply spiced, perfectly sweet, luscious, buttery cake. One destined to elicit rave reviews whether you serve it for breakfast, brunch, as an mid-morning, afternoon, or late-night snack, or at a gathering of friends. With apples currently in season and fall temperatures looming nearby, I hope this Apple Fritter Skillet Cake becomes an immediate baking priority in your life. Especially if you consider yourself an apple fritter fanatic and don't happen to live in a town with a donut shop.

The cake has three different components: the sautéed, diced apples; the cake batter; and, the icing. The cast iron pan used to sauté the apples is the same one used to bake the cake. Both the cake batter and icing are made in bowls using whisks. If the simplicity of this recipe doesn't entice you to make this delectable cake, the anticipation of a moist, spice cake, destined to make any apple fritter lover swoon should.

Hands down, the best apple to use in this Apple Fritter Skillet Cake is the Honey. Crisp! Not because they happen to be my most favorite apple, but because they are sweet, crisp, and transform into tender bites when baked. You will need about 4 medium sized (or 3 larger sized) Honey Crisps to get four heaping filled cups of half-inch peeled and diced apples. Once the diced apples are sautéed in butter, brown sugar, cinnamon and a pinch of Kosher salt, temporarily transfer them to a bowl. Then remove one cup of the apples and about four tablespoons of the syrup to use to top the cake batter. The remaining three cups and syrup will get mixed into the very thick cake batter.

For the prettiest presentation and best bake, I highly recommend using a 11" to 12" cake iron pan (I used this 30cm cake iron pan from Staub). Baking time will range from 25 to 35 minutes depending on the size of your pan. However, I encourage you to begin checking for doneness at the 25 minute mark. The glaze gets poured on the warm (but not hot) apple fritter cake about 10 minutes after the cake comes out of the oven. Some of the glaze will melt into the warm cake and some will remain on top, giving it that gorgeous apple fritter 'please eat me' finished look! 

If you love Honey Crisp apples, comfort food, apple fritters, the fall season, sweet things, or simple delicious food, you are going to be smitten with this Apple Fritter Skillet Cake. There may be no better way to welcome in the arrival of the fall and Honey Crisp apple seasons than with a generous wedge of this buttery spiced apple cake. Okay, maybe the occasion calls for at least two slices!

Recipe

Apple Fritter Skillet Cake

Serves 8-12, depending on how you slice it.

Ingredients

Cake

4 heaping cups (1 lb. 3 oz/539) peeled, half inch diced Honey Crisp Apples (from about 4 medium sized or 3 large apples) - divided after being sautéed

3 Tablespoons unsalted butter

1/2 cup (100g) light brown sugar

1 slightly heaping teaspoon cinnamon

Pinch of Kosher salt

2 1/2 cups (336g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup (113g) unsalted butter, melted and cooled slightly

1/2 cup (100g) light brown sugar

2 teaspoons vanilla

2 large eggs, room temperature

1/2 cup (120g) chunky applesauce, organic, if possible (see notes)

1/2 cup whole milk

1 Tablespoon dark brown sugar

Icing

2 cups (220g) confectionary sugar, sifted

1/4 cup whole milk

Directions

Apples, Cake and Icing

1. Preheat the oven to 350 degrees (F).

2. In an 11" to 12" cast iron skillet, melt 3 Tablespoons of butter.

3. Add in the diced apples, brown sugar, cinnamon, and pinch of Kosher salt. Cook over medium-high heat until the apples are tender and the butter and sugar are syrupy (about 8-10 minutes).

4. Remove the sautéed apples and syrup from the pan (but remember you are going to bake the cake in this pan so keep it off the heat on the stovetop). Remove 1 cup of the apples and about 4 Tablespoons of the syrup. Set aside.

5. In a medium sized bowl, sift together the flour, baking powder, baking soda, Kosher salt, cinnamon and nutmeg. Set aside.

6. In a large bowl, whisk together the melted butter, apple sauce and brown sugar until well blended.

7. Whisk in the applesauce, eggs, and vanilla until fully incorporated.

8. Whisk in dry ingredients. Midway through mixing, when the batter starts coming together, add in the milk. When fully incorporated used a spatula to mix in the reserved 3 cups of sautéed apples and any remaining syrup. Pour into the same cast iron pan used to cook the apples. 

9. Top the cake with the reserved 1 cup of sautéed apples and 4 Tablespoons of syrup. Sprinkle the 1 Tablespoon of dark brown sugar over the top.

10. Place pan in the oven and bake for 25-35 minutes. Check for doneness at 25 minutes.

11. When done, remove the pan from oven and set on a cooling rack for 10 minutes.

12. While the cake is cooling, whisk together the confectionary sugar and milk until smooth. Drizzle the icing over the still warm (but not too hot) cake.

13. Enjoy generous slices of the cake warm or at room temperature. It's delicious both ways. But if you have any leftovers, heat a slice in the microwave (the icing will melt into the fritter cake) to get that out of the oven taste.

14. Cover leftovers and store at room temperature for up to a day. After that, cover and refrigerate. 

Notes: (1) This cake was meant to be made and served in a cast iron pan. If by chance you don't have one, you can bake in 9"x12" baking dish. The apples should then be sautéed in a separate skillet. (2) I think smaller Honey Crisp apples are a little sweeter and crisper than large ones. So I recommend buying medium sized apples for baking. (3) If you can't find chunky applesauce, use regular applesauce.

Apple Orchard, Door County, Wisconsin (September 2022)