We’re dreaming of fall apple picking with these cast iron olive oil and apple cakes! We’ve made an incredible olive oil cake recipe before and it turned out so good!! So we’ve slightly altered the recipe, adding pressed apple cider (can’t wait to make a trip here again!), and baked sliced apples inside the cake! It was originally adapted from this delicious recipe from Food52, but baking it in a cast iron skillet adds so much rustic charm and tastes even better…. such a delicious recipe, perfect for this time of year. The olive oil makes the cake so moist and without heavy frosting, you feel like you can eat the entire cake! Also, for a fun entertaining idea, we divided the batter into four mini cast iron skillets. I use these ones and love them. If you prefer, you can make one large cast iron cake too. Serve with a scoop of vanilla ice cream on top and it’s good eatin’!
Cast Iron Olive Oil and Apple Cakes (serves four, 6″ mini cast iron cakes)
2 cups flour
1 1/2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cups olive oil
1 cup whole milk
3 eggs
1/2 cup pressed apple cider
1/4 cup orange juice
1 tablespoon orange zest
4 red apples, sliced
Directions
Preheat the oven to 350 degrees. Combine the dry ingredients into a medium bowl and set aside. In a mixing bowl with a paddle attachment add all of the wet ingredients and beat until smooth. On slow speed, add in the flour mixture and orange zest. Beat on high for a few seconds until smooth. Don’t over mix.
Pour the batter into 4 mini, lightly-greased cast iron skillets. Arrange sliced apples in each pan. About 1 apple per pan and bake for about 20 minutes or until done.
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