Skillet Olive Oil Honey Apple Cake

SERVES 8 TO 10 GATHER

3 firm, tart apples

3 tablespoons unsalted butter

½ cup mild extra-virgin olive oil, divided, plus more for greasing the skillet

9 tablespoons light brown sugar, divided

7 tablespoons honey, divided

3 large eggs

½ cup plain kefir or yogurt ½ teaspoon salt, plus more for sprinkling

1 teaspoon ground cinnamon, plus more for sprinkling

1⁄8 teaspoon ground nutmeg

1½ cups almond flour ½ cup all-purpose or gluten-free baking flour ½ cup old-fashioned rolled oats

1½ teaspoons baking powder

MAKE IT

1. Preheat the oven to 350 ºF.

2. Cut the cheeks off 2 apples, then slice the cheeks into ½-inch wide pieces and set aside.

3. In a skillet over medium heat, combine the butter, 2 tablespoons of the olive oil,

4 tablespoons of the brown sugar, and 2 tablespoons of the honey. Cook until the butter is melted, whisking the mixture until smooth and no lumps of brown sugar remain.

Remove from heat and, using a pastry brush, grease the sides of the skillet with olive oil.

4. Next, arrange the apples in a circular pattern around the pan, using the photo for reference. Sprinkle the apples evenly with a few pinches of salt and cinnamon. Return the skillet to the heat and cook over lowest setting for 10 minutes, allowing the apples to cook untouched while you prepare the batter.

5. To make the batter, coarsely grate the remaining apple using a box grater. Set aside. In a medium bowl combine the eggs, yogurt, remaining 6 tablespoons olive oil, remaining 5 tablespoons brown sugar, remaining 5 tablespoons honey, salt, cinnamon, and nutmeg. Whisk until smooth and no brown sugar lumps remain. Using a wooden spoon or rubber spatula, stir in the flours, oats, and baking powder until just combined. Gently stir in the grated apple, again, until just combined.

6. Remove the skillet from the stovetop and gently spoon the batter over the apples, until it’s evenly distributed, being careful not to move the apples. Bake for 30-35 minutes or until the cake becomes golden brown and a tester inserted into the center comes out clean. You’ll know the cake is done when you gently press on it with your finger and no indentation remains.

7. Allow the cake to cool for

10 minutes before inverting onto a dessert plate or cake stand. Drizzle with honey, if desired, before serving.