Apple Skillet 'Pan Cake'
Serves 2 | with Cinnamon Whipped Cream
Mastering the art of skillet cakes is easier than you think! Tonight's one-pan wonder is studded with sweet apple and topped with cinnamon whipped cream! You won't believe how easy this dessert comes together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Egg
(Contains Egg)
1 unit
Gala Apple
8 tbsp
All-Purpose Flour
(Contains Wheat)
113 mL
Cream
(Contains Milk)
2 tbsp
Brown Sugar
1 tsp
Baking Powder
½ tsp
Ground Cinnamon
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¾ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400°F. Wash and dry all produce. Peel, core, then cut apple into 1/4-inch pieces. Set aside 1/2 tbsp brown sugar in a medium bowl. (NOTE: You’ll use this for the whipped cream in step 4.) Whisk together egg, baking powder, 1/8 tsp salt, 3/4 cup milk and remaining brown sugar in a large bowl until combined. Using a spatula, gently fold in flour until combined. Set aside.
Heat a cast-iron skillet or large oven-proof pan over medium-high heat. When hot, add 1 tbsp butter, then apples. Cook, stirring often, until apples soften, 2-3 min.
Carefully pour batter over apples in the pan. Bake in the middle of the oven until batter is golden-brown and risen, 20-25 min.
Meanwhile, add cream and 1/2 tsp cinnamon to the medium bowl with brown sugar. Using a whisk or electric beater, whisk until stiff peaks form, 2-4 min. (TIP: Keep whipped cream in the fridge until ready to serve.) Cut apple skillet pan cake into quarters and divide between plates. Dollop cinnamon whipped cream over top.
