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Luscious Recipe For A Fresh Apple Skillet Cake

Luscious baked fresh apple pancakes

Mornings here on the mountain are not always leisurely, but when they are…

We sit on our covered porch with a cup of hot chocolate or glass of ice water (depending on the weather), watching the sun come up over the trees.  And a little later, watching the chickens peck around in the yard, after getting released from their coop.

After the hot chocolate or water or coffee has had time to “wake us up”… breakfast is whatever is quick and easy. We do a lot of oatmeal when it’s cool, and scrambled eggs and avocado when it’s too warm for oatmeal.

And if the kids are coming up for breakfast on Saturday morning, besides the scrambled eggs and white gravy, there will always be hot biscuits and Dugan. Dugan is the Sosebee family’s name for chocolate gravy. (Supposedly, my Granny Sosebee got the recipe from the travelling saleman who came around once every couple of months selling his wares out of his covered wagon. His last name was Dugan… so that’s what chocolate gravy is called in the Sosebee family).

Sorry… I sidetracked there for a minue!

We do have something sweet on occasion, but until I “baptized this recipe healthy”, it wasn’t very often because of the tons of sugar that would be ingested. But this fresh apple skillet cake turned out sooooooo good that we eat it more often than we should!

Just out of the oven baked fresh apple pancakes


  • 4 tablespoons coconut oil or butter
  • 4 tablespoons Trehalose (see note below)
  • 2 teaspoons cinnamon
  • 2 large apples, peeled, cored, and sliced thinly
  • 3/4 cup coconut or almond milk
  • 4 eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup powdered Trehalose

Trehalose is a naturally occurring, unrefined, granulated sugar about 45 percent as sweet as sucrose: It looks, pours, bakes, and tastes like regular table sugar. It’s found in the tapioca root, mushrooms and several other fungi… and it’s chemical free.  I’ve used it for years and love it. You can get it here

I’ll be talking more about Trehalose next week, so be sure to not miss that post. However, if you don’t have it, you can use regular brown sugar.

Melt the oil in a cast iron skillet

Preheat your oven to 400 degrees. In a 10″ cast iron skillet, melt the butter and stir in 1 tablespoon Trehalose and the cinnamon.

Cooking the apples and cinammon

Cook the apples in the butter/sugar/cinnamon until they are soft and you have a light brown syrup developing in the bottom of the pan from the combination of the butter and sweetener.

Cook the apples until golden brown

Spread the apples out evenly over the pan, and remove from the heat.

In a separate bowl, mix the remaining ingredients.  You can do this with a whisk, stand mixer, hand mixer, or blender. If you use anything other than a blender, your batter may turn out a little lumpy,  but that’s not problem.

Pour the batter over the cooked apples

Pour the batter over the apples, and put the skillet in the oven.

Bake for 15-20 minutes, or until puffed and light brown. (Trehalose doesn’t brown as dark as regular sugar.)

Remove from the oven and sprinkle the pancake with powdered Trehalose.   It’s great served with fresh fruit or maple syrup… however, it’s great eaten plain.

Hope you’ll try this recipe and be sure to comment and let me know how your family likes it…

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