04 Sep Apple Almond & Ricotta Skillet Cake

Apple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblog

This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are mine.

Happy Friday! I really, really can’t believe it’s already here. Seriously, I think I blinked on Monday and woot! Hello Friday! And you guys, it’s not just any Friday, it’s the Friday before Labor Day weekend. And Labor Day Weekend means that it’s September and we’re almost to the point where it’s appropriate to obsess over things that rhyme with shmumkin(!!!).

Almost. Not quite. (I’m looking at you, late-August shmumkin recipe posters.) PATIENCE, PEOPLE.

Apple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblog

The last couple of weeks have been the kind of weeks where I’ve been so busy I’ve barely had time to come up for a slice of cake, let alone realize that there was an entire, glorious three-day weekend on the horizon. Which, seems to be becoming a theme around here (how annoying am I?) so I’m pledging to force a little slow down in the coming weeks. Which might just happen sooner rather than later because guys, IT’S A THREE-DAY WEEKEND! All of the kiddos are back in school, there’s cool(er) weather on the way (unless you live in Texas), and it’s finally football season again!  Let’s celebrate.

Do you have big plans? Given my previous statements, I intend on doing the opposite of big. In fact, I’m hoping to do nothing ‘tall, save for a little Texas vs. Notre Dame football watching (beer and nachos, please!) and of course, concocting some sort of baked deliciousness since it won’t be a relaxing weekend without a little creamed butter and sugar in my life. And despite all this fall talk, I’ve got a date with my bikini, Dan Barber, and a little sunshine. Yep, boots & sweaters can wait their turn.

Apple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblog

This recipe is my kind of perfect for slowly transitioning out of my no-bake summery mindset, and into the warm, cozy recipes of the months to come. As much as I love towering layer cakes, skillet cakes will always be my favorite kind of cake to make. Charmingly rustic, there is something I find endlessly appealing in their single-layered simplicity. Without the addition of heavy, sweet buttercream or icing, a skillet cake has to stand all on its own, with just a dollop of whipped cream or crème fraîche to complement its flavors, and without masking any imperfections. That my friends, demands some respect.

This version is lightly sweet, with a wholesome and hearty crumb due to the addition of almond flour. Ricotta cheese keeps the texture surprising light yet rich, while honey provides an earthy sweetness that also helps keep this cake moist well into the next day (and perhaps beyond, should it last that long).

Apple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblog

And then there’s the apples. The other day, as I perused the produce section of my favorite grocery store — the one I drive an extra five miles to visit sometimes because #happyplace — I happened across the most gorgeous shiny, red apple I’ve seen in a long, long time. It’s skin a bright shade of crimson, with the teeniest little leaf sticking out of the top, still intact after its long journey from wherever it came (certainly not a local orchard). Maybe it’s a food blogger thing, but in that moment I experienced several shameless seconds of unadulterated (perhaps slightly irrational) thrill over that tiny little leaf. Living as far away from “apple country” as I do, any sign that YES, this fruit did in fact come from a tree, is a celebrated oasis in a chain grocery store full of sterilely-packaged goods. So, I put him in his own bag (as not to lose the leaf!) and brought him home.

I’m a crazy apple lady.

When it came time, I couldn’t bring myself to use him atop this cake, but as you can see, he did make the photos. And someday, yes, he’ll become my afternoon snack. But can’t I just enjoy that little leaf for a wee bit longer?

Apple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblogApple Almond & Ricotta Skillet Cake -- a simple, rustic cake made with almond flour, ricotta and spiced apples // butterlustblog.com @butterlustblog

While I used apples in this recipe, you could certainly use any variety of late summer fruit instead, for a slightly more seasonally appropriate dessert. Speaking of, I’m not actually confident calling this one a dessert. It straddles the line between rustic-yet-impressive brunch dish, and simple-yet-satisfying ending to a meal. It’s equally at home served alongside coffee and yogurt as it is a generous scoop of vanilla ice cream, so pick your preference (maybe both?) and dig in!

This recipe was developed in partnership with KitchenAid to emphasize the fantasticalness of the apple! And like all of my recipes, it was made in my most beloved of all kitchen appliances, my KitchenAid Stand Mixer. KitchenAid is currently hosting a contest with the Food Network & Food.com called the Apple Challenge, in which they’re encouraging bakers and cooks alike (that’s you) to submit their best apple recipes for a chance to win a trip to NYC plus a suite of KitchenAid Black Stainless Steel Appliances (sexy!) and a private cooking lesson with Geoffrey Zakarian. If that sounds like something you’re into, head on over and check out the competition!

A FEW NOTES ABOUT THIS RECIPE:

I used almond flour in this recipe but the original recipe calls for cornmeal. For a slightly more hearty, and grainy (but in the best way possible) texture, substitute finely-ground cornmeal for the almond flour or meal. 

If you don’t have ricotta on hand, you can replace the ricotta + milk + lemon juice combination with 1 cup of greek yogurt, sour cream, or buttermilk. 

While I love a good apple dessert, you can use any fruit you’d like! If using berries, try folding about half of the berries into the batter and thens sprinkling the other half over the top. You’ll end up with juicy little pockets of deliciousness. 

xoxo_katie

Based on a recipe from Vintage Cakes

Apple Almond & Ricotta Skillet Cake

Ingredients

    For the apples:
  • 2 medium apples (I used gala), cored, peeled and sliced into 1/4-inch thick slices
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cardamom
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • For the cake:
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 3/4 cup almond flour or almond meal
  • 1 scant cup part-skim ricotta, room temperature
  • 1 tablespoon whole milk, room temperature
  • 2 teaspoons lemon juice
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 2 eggs, room temperature
  • 3/4 cup light brown sugar, packed

Instructions

    For the apples:
  • Combine the apples, cinnamon, cardamom, sugar and lemon in a medium bowl. Set aside.
  • For the cake:
  • Center a rack in the oven and preheat the oven to 350F.
  • Sift together the flour, baking powder, baking soda, salt, cardamom and cinnamon. Add in the almond flour and whisk to combine. Set aside.
  • In a small bowl, stir together the ricotta, milk and lemon juice. Set aside.
  • Melt the butter in the cast iron pan you plan to bake the cake in, and swirl it around so it coats the bottom and sides of the pan. Pour the melted butter into the bowl of a stand mixer. Whisk in the honey, eggs and ricotta mixture.
  • Pour the liquid ingredients into the dry ingredients and mix until just combined.
  • Pour the batter into the buttered skillet and spread into an even layer.
  • Arrange the sliced apples on top of the batter in two concentric circles. Sprinkle the light brown sugar over the top of the apples.
  • Place the skillet in the oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. The heat from the pan will continue to bake the cake after it comes out of the oven so take it out just before it is done.
  • Best served warm from the skillet.
http://butterlustblog.com/2015/09/04/apple-almond-ricotta-skillet-cake/

From the first-ever black stainless steel to the first-ever five-door refrigerator, KitchenAid pushes the limits with our appliances, so our home cooks can do the same with their cooking. See the revolutionary new line of KitchenAid appliances or visit the Kitchenthusiast™ blog for recipes, tips and more.

This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.

20 Comments
  • Heather (Delicious Not Gorgeous)
    Posted at 16:27h, 04 September Reply

    late-august pumpkin people are like stores that already have thanksgiving decorations. but i can get behind apples, especially when they’re in cakes like this (i love it when there’s some almond meal, since it seems to make things so much more flavorful and tender).
    Heather (Delicious Not Gorgeous) recently posted…Matcha WafflesMy Profile

  • Lynn | The Road to Honey
    Posted at 07:09h, 05 September Reply

    Oh you sound like me when I discovered citrus fruit with the stems and leaves still intact at my local grocery store. I viewed these little beauties as my muses and could never bring myself to eat them.

    As for this apple cook. . .it looks absolutely divine. I love the idea of throwing in a handful of blueberries (or even raspberries) to give it an extra punch.
    Lynn | The Road to Honey recently posted…Chocolate Tim Tam Cake With Mexican Chocolate FrostingMy Profile

  • Rachel @the dessert chronicles
    Posted at 14:49h, 05 September Reply

    So glad you share my excitement over pumpkin season!! This cake, though, looks insane. Definitely the perfect way to welcome Fall.

  • 18 Heat and Cozy Dessert Recipes to Attempt This Fall | play1.me
    Posted at 15:54h, 05 September Reply

    […] butterlustblog.com […]

  • Brittany
    Posted at 16:20h, 05 September Reply

    This recipe sounds and looks delicious. I love using apples for fall desserts. Thanks for the info about the KitchenAid contest as well. Definitely checking that out! 🙂
    Brittany recently posted…Recent Happenings — Office Update, Purify and MoreMy Profile

    • KWahlman
      Posted at 12:47h, 06 September Reply

      Thanks, Brittany! Have you checked out the KitchenAid black stainless steel appliances? So pretty!

  • Sabrina
    Posted at 17:01h, 05 September Reply

    Love the combo and it looks very beautiful!

    • KWahlman
      Posted at 12:46h, 06 September Reply

      Thanks, Sabrina!

  • Courtney | Fork to Belly
    Posted at 19:08h, 05 September Reply

    Skillet cakes!!! Yes to 3-day weekends and fall around the corner!
    The same thing happened to me a few weeks ago; a single apple with it’s leaf and stem still attached! My first reaction was how wonderful it would photograph, but I talked myself out of buying it and now this post makes me wish I hadn’t!

    • KWahlman
      Posted at 12:48h, 06 September Reply

      Haha, I’m so glad I’m not the only one! Fingers crossed you’ll be able to find another one!

  • Claudia | The Brick Kitchen
    Posted at 23:14h, 05 September Reply

    Skillet cake?! Love it! The almond flour, ricotta, spices and honey sound like they would make a cake perfect fall, and not too heavy either <3
    Claudia | The Brick Kitchen recently posted…Kale & Walnut Pesto Pasta with Crispy Roasted GreensMy Profile

    • KWahlman
      Posted at 12:48h, 06 September Reply

      Thanks, Claudia! I LOVED the light texture that the ricotta provided — so delish!

  • Ineke
    Posted at 08:50h, 06 September Reply

    This looks so lovely. I love the simplicity of it, it reminds me of the cake my grandma used to make. 🙂

    • KWahlman
      Posted at 12:49h, 06 September Reply

      Thanks, Ineke! I think that’s the best compliment you can ever give a baker. 🙂

  • Allison from Baking: a Love Story
    Posted at 11:56h, 07 September Reply

    Dying to make an apple cake right now. Perfect!

  • Noha @Matters of the Belly
    Posted at 01:10h, 23 September Reply

    Katie! Alright, let me try to explain how i feel…
    you know when u walk into an amazing store and kinda fall in love with every thing inside, and feel so overwhelmed because u want to buy EVRY SINGLE THING that u just kinda freak out and leave?
    well, this is pretty much whats going on with me and your blog!! haha!!!
    been browsing the recipes for the past half hour or so, and couldn’t even comment because OMG WOW. I LOVE EVERYTHING!!
    but then this cake came and i had to break my silence, because ricotta+apples+skillet=probably my perfect cake. i will most DEFINITELY be making this, as well as following your gorgeous blog and swooning over your STUNNING photos and recipes! xx

    • KWahlman
      Posted at 16:05h, 24 September Reply

      Noha, this is the sweetest comment EVER! THANK YOU! Your work is gorgeous as well!

  • HNF
    Posted at 01:28h, 28 September Reply

    Sounds and looks delicious….but is the reference to add sugar to the apples in the bowl correct? Directions indicate to add sugar…but the only sugar in the recipe is listed at the end (3/4 cup) and is sprinkled over the apples.

    • KWahlman
      Posted at 12:06h, 28 September Reply

      Good catch! There is a tablespoon of brown sugar in the apples. I’ve updated the recipe. Thanks!

  • sophie|A Kitchen In Uganda
    Posted at 23:22h, 28 September Reply

    This skillet cake is killing me and you make it sound so amazing! Will have to try it with seasonal fruit! 🙂
    sophie|A Kitchen In Uganda recently posted…Breakfast Dodo(amaranth) RolexMy Profile

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