Cast-Iron Apple Nutmeg Coffee Cake
I'm not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning's last bit of coffee to make this cake—literally. It is super moist and crumbly, and tastes like you dunked your cake right into a cup of hot joe. — Darla Andrews, Schertz, Texas
Total TimePrep: 25 min. Bake: 20 min. + cooling
- 3 tablespoons butter, cubed
- 1/2 cup packed brown sugar, divided
- 2 cups chopped peeled Gala apple
- 1/4 cup brewed coffee
- 2/3 cup canola oil
- 1/2 cup sugar
- 1 large egg plus 1 large egg white, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/3 cup brewed coffee
- 1/4 cup heavy whipping cream
- 1-1/2 cups confectioners' sugar
- Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apples and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat.
- In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture.
- Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes.
- Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.
Test Kitchen tips