Skillet Gingerbread Cake With Apple Butter Recipe (2024)

I know the whole world has a stand mixer with multiple attachments but the poor lowly people who live with tiny NYC kitchens and no counter space or storage DO NOT have one and can't get one. How about the Times includes everyone? Either hand beating (number of strokes with a wooden spoon) or with a small hand held mixer. I know the folks who read these columns are true cooks, bakers and foodies but even the cramped citizens of this world deserve a little respect. Thanks.

Wondering if the cast-iron skillet is a must? Could I substitute a cake pan and what size/shape should it be?

I don't have a skillet that is oven proof. Can this be made in Bundt pan, and if so, what adjustments need to be made?

I don’t have a stand mixer. I use my handheld for everything and have never had an issue…just sayin!

Baked this in a 10-cup bundt pan. No adjustments to batter, but it did need longer to bake, 55 minutes. Used toothpick to test for crumbs. Buttered and floured the pan for easy removal later. Let cake rest in pan for 5 minutes, then turned it out onto a rack and waited 5 more minutes before lifting away pan. No point in sugaring the top of a cake that will be presented upside down. However, chocolate ganache dribbling down the bundt shape is pretty. Cake is plenty tasty without ganache.

Jeanie, I have never let not having a stand mixer get in the way of making a cake or cookie batter. My 30-year-old Sunbeam hand-held mixer, with six settings, works just fine. I just have to stop and scrape down the bowl on occasion.

I’m wondering if the two optional sugars for the top of this cake are really necessary or could confectioner’s sugar be a decent substitute? My guess is I will be on a major hunt, looking for sanding sugar and Swedish pearl sugar, and, besides, I’ll probably rarely use them after making this cake. Your thoughts?

I don’t ever write reviews - but this cake is SO GOOD that I was moved to post this. Follow the recipe exactly and serve with a lot of very lightly sweetened freshly whipped cream. It’s the best thing I’ve eaten all year.

This is an absolutely delicious cake. I followed the recipe without any modifications (although I was tempted to throw in some cranberries), using ingredients that I already had at home. A wonderful tasting and easy to bake treat!

This is easy, tasty and wonderful. To the person that asked if confectioners sugar on the top would work, well, yes, but not as well as the Swedish Pearl sugar--go for that that. The crunch is incredible. I had both sugars and really liked the Pearl sugar. You can always make waffles with it. I doubled the spices (tasting as I went along). I like spicy gingerbread.added 1 T. vanilla and 3 T boiled cider (see King Arthur. 2 T. fresh grated ginger. and 1/4 t. black pepper.

My local spice shop had the pearl sugar at $13/lbs, I splurged for 1/2. I'll use it for something else. As I was mixing, I noticed how much sugar in various forms was going in, and sure enough, its a little too sweet a recipe for me, more cookie strength. Next time I'll add nutmeg, skip the whole wheat flour, bump up the baking soda to 3/4 tsp.

Baked exactly as written (except used only turbinado sugar as topping) and it was fantastic. This recipe will go into regular rotation for sure.

This sounds wonderful - but I need a gluten-free version- anyone know how gluten free flour works in this recipe?

I love these community notes! I ended up ordering both sugars on Amazon and they’ll be arriving in plenty of time for when I bake this cake later this week. Hey, it’s Christmas, so why not? It’s the same reason we spent over $50 on a tiny Christmas tree and why my husband ordered what I expect will be a very expensive prime rib. We only live once….

I didn’t have regular molasses so I used date molasses. It turned out great! Only other change is that I sifted some powdered sugar over the top before serving. It was a big hit.

Very tasty! I did not have either of the fancy sugars so omitted those. I substituted a thicker homemade applesauce for the apple butter - and that seemed to be fine. I will make whipped cream, and that will make it extra special. It was sort of a lot of ingredients and monkey business to make, so I won’t make it often but I would make it again. and very fun to have a cake in the skillet!

I made this in a bundt pan prepped with shortening and demerara sugar. It gave the cake a sugary coating on the outside. I also left out the ginger pieces. It was delicious, and I'll make it exactly the same way again.

Was a little crumbly, I think probably not enough eggs/fat. I also wish it had been more spiced. The candied ginger is nice. Made it in a 12 in cast iron bc it's all I had and before you get on my case, the cake would have been crumbly and dry even in a 10 inch. It has that texture that just sort of mushes in your mouth. Not plush or sticky. I'll go back to maida heatters recipe.

Warm scents of spices filled the kitchen Christmas morning. A hand-mixer worked well. Didn't have apple butter so made a quick apple sauce and added that instead. Light, fluffy, easy and delicious!

Can you buy apple butter, asks she who is slowly learning to bake? FYI, the recipe for Apple butter looks like way too much work.

Swapped the buttermilk out for whole milk plain yogurt and used only all purpose flour. Turned out amazing! The sanding sugar and pearled sugar give an amazing crunch that complements the soft gingerbread so well. Definitely a recipe that we will make every Christmas🎄

Made this per the instructions with the one change of using greek yogurt instead of buttermilk as it's what I had available. FANTASTIC. The crunch of the sugar on top really elevates the whole thing so if you can get your hands on Swedish pearl sugar I really recommend it. I feel like other large grain sugars would work well too. Turbinado, demerara, etc. So delicious!

I used Demerara sugar for the topping since I had some on hand, and it provides a nice crunch and looks pretty. I think Demerara is a little more common to find in normal grocery stores

Skip the crystallized ginger and serve with caramel sauce. If you don't have a stand or hand mixer, as I lack both, mix each ingredient thoroughly one by one with a wooden spoon before adding the next ingredient. This will ensure that there are no clumps and everything is emulsified before pouring the batter into the cake pan. I whisk eggs with a fork as fast as I can until they are well mixed and frothy. Also, be sure to shift your flour and other dry ingredients to prevent clumps.

Made for Thanksgiving dessert buffet & it was well received. Mistakenly bought pumpkin butter instead of apple butter, but worked just fine. Might add more of it next time. Toward the edges the cake wasn’t as moist as we’d hoped. Belgian pearl sugar on top was delicious! Doubles recipe & made in 15 inch cast iron skillet. Needed about 10 extra minutes to cook. Served with cardamom ice cream. Leftovers yummy on their own. Almost all of it is gone the day after Thanksgiving. Will make again!

i made this to see if my adult palette had warmed to enjoying the profile of gingerbread, where it historically hadn’t. unfortunately, no change :( that said: the cake comes together easily, rises evenly, and has good structure.

I made this tonight and it was delicious and easy. The only real change I made is that I had a pumpkin butter/spread that I used instead of apple butter and that worked great. I’m sure it would be great with Apple butter but was a nice way to use up that pumpkin spread. Served with whipped cream which I think was a better complement than ice cream.

I left off the sugar on top, and it was great! The little bits of crystallized ginger made it a delightful texture. Will be making again for sure.

Holy moly! This is delicious and perfect exactly as written, although it can accommodate more ground ginger for those inclined. Cast iron skillet gives it an addictively chewy crust around the edge.I don't get the comments complaining about the sugar. It's a cake, people. And not an overly sweet one.I bought a tub of Swedish pearl sugar from King Arthur and will probably need to buy another before the Fall/Winter season is out because I plan to make this cake many more times.

What is the reason for the sanding sugar (which seems to me to basically be like non-organic granulated sugar; organic is too coarse)? Is it to keep the pearl sugar from sinking in, or from absorbing too much liquid?Crucial tip for baking a skillet in the oven (which I came up with after a couple accidents in which I forgot that the skillet handle would be 400 degrees…) put an oven mit ON the handle while the pan cools!