Cast-Iron Caramelized Honeycrisp Apple & Cornmeal Breakfast Skillet Cake

Instructions

1. 1

   Position an oven rack in the center position and preheat your oven to 375°F (190°C). Melt 4 tbsp unsalted butter in a small saucepan or microwave and set it aside to cool slightly for the batter.

   5 min

   Tip: Melt the butter gently so it stays emulsified without separating before whisking into the wet ingredients.

2. 2

   In a large mixing bowl, whisk together 1 cup fine-ground yellow cornmeal, 1 cup all-purpose flour, 0.5 cup granulated sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp kosher salt, 0.5 tsp ground cinnamon, 0.25 tsp ground cardamom, and 0.125 tsp freshly grated nutmeg until thoroughly combined.

   5 min

   Tip: Whisking dry ingredients aerates the fine cornmeal and ensures the leaveners are distributed evenly.

3. 3

   In a separate medium bowl, whisk together 2 large eggs, 1 cup whole buttermilk, 1 tsp pure vanilla extract, and the melted and cooled 4 tbsp unsalted butter until smooth and glossy.

   3 min

   Tip: Using room-temperature buttermilk keeps the melted butter from seizing up into cold beads.

4. 4

   Set a well-seasoned 10-inch cast-iron skillet over medium heat. Add the remaining 4 tbsp unsalted butter and swirl gently until it melts, foams, and develops nutty, hazelnut-colored brown specks, about 3 minutes. Stir in 0.25 cup sorghum syrup, 2 tbsp dark brown sugar, remaining 0.25 tsp ground cinnamon, and remaining 0.25 tsp kosher salt until bubbling vigorously.

   4 min

   Tip: Watch the milk solids closely—the sweet, toasty aroma of browned butter tells you it is ready just before it can burn.

5. 5

   Carefully arrange 2 medium Honeycrisp apples sliced in concentric circles or a tight fan directly into the bubbling sorghum caramel in the skillet. Cook undisturbed over medium-low heat for 3 minutes until the apples begin to soften around their edges and take on rich color, then remove the skillet from heat.

   4 min

   Tip: A wooden spoon or heatproof tongs help nestle the apple slices neatly so the finished inverted slice shows off their pretty shingled design.

6. 6

   Pour the prepared wet mixture into the dry cornmeal mixture. Using a flexible silicone spatula, fold the ingredients together gently just until no dry flour pockets remain, being careful not to overmix.

   2 min

   Tip: A light hand keeps the cornmeal crumb fluffy and tender rather than tough and heavy.

7. 7

   Pour the cornmeal batter evenly over the warm caramelized apples in the cast-iron skillet. Gently spread the batter toward the edges with your spatula, encasing the fruit beneath without disturbing the arranged apple pattern.

   2 min

   Tip: The residual heat of the cast iron immediately begins setting the edges, creating that coveted crispy crust.

8. 8

   Transfer the skillet to the preheated oven and bake at 375°F for 28 to 32 minutes, until the cake is golden brown, the center springs back when lightly pressed, and a wooden skewer inserted into the crumb emerges clean.

   30 min

   Tip: Avoid opening the oven door during the first 20 minutes so the cake rises tall and evenly.

9. 9

   While the cake bakes, in a small dish whisk together the remaining 0.08 cup sorghum syrup and 0.5 cup crème fraîche until smooth, or reserve them side-by-side for drizzling and dolloping.

   3 min

   Tip: The tang of cool crème fraîche cuts right through the rich, buttery sweetness of the warm cake.

10. 10

    Remove the skillet from the oven and let it rest for 10 minutes on a wire rack. Run a thin offset spatula around the perimeter to loosen the crisp edges. Slice into warm wedges, dollop with 0.5 cup crème fraîche, drizzle with the reserved 0.08 cup sorghum syrup, and sprinkle with 0.25 tsp flaky sea salt before serving straight from the skillet.

    10 min

    Tip: Letting it rest allows the caramel juices to redistribute into the cornmeal crumb so every bite stays meltingly tender.