Disclosure: I received a complimentary pan from Ozeri in exchange for my honest review. Opinions are 100% my own 🙂
Sometimes you just need cake. NEED IT. RIGHT NOW.
No time to wait for the oven to preheat. No time to wait for it to bake. Just want to eat cake. Now 😉
We had a moment like that last night, and I was on a roll cooking Oktoberfest Potato Skins, so I decided to give this recipe for Skillet Apple Chai Cake a whirl…making it up as I went along!Back in June, I shared a recipe for a yummy grilled cheese when I was reviewing a 12 inch Ozeri Green Earth Textured Ceramic Nonstick Frying Pan.
At the time, I told you that was the only pan we’d ever need. I am here to say I lied. Apologies for that, but once I got my hands on this 8 inch Ozeri, I realized that these TWO are the only pans we’ll ever need!
Josh has been making eggs in the 8 inch pan every morning, and they slide right out thanks to the Greblon surface~ an ultra-safe ceramic coating from Germany, which allows the pan to “achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals.”
This means that the coating comes from nature, not a lab, so you do not need to worry about harmful chemicals being released as you cook.I decided to really put the pan to a sticky test with this recipe, just to see how non-stick it is (and because I wanted to see if I could cook a cake on the stove for some reason!)
We started out with a little butter and the Vanilla Bean Chai Drink Mix because I envisioned a “carmelized”-type of a sticky/crispy top to this cake. Next, we layered thinly sliced apples in the bottom of the pan. The base of this pan is textured. This helps to create “pockets” of air, so it helps with heat-distribution, and helps to prevent burning.Substituting one cup of applesauce in place of the 2 cups of chopped apples makes the Nana’s Apple Cake turn out more “cake-like” rather than “cobbler-like”, so that’s what I opted for this time.
Plus, I can be a little lazy in the kitchen, so applesauce is easier!
Pour half of the batter in the pan and gently smooth it evenly over the apples. Using the 8 inch pan, you will get two cakes out of one batch!Now just put the lid an & walk away for 15 minutes. Resist the urge to lift the lid to check on it because that will release the heat that is helping to cook the top of your cake…which is actually about to become the bottom!This is where the non-stick MAGIC of the Ozeri Pan is going to be put to the test!
Remember, we started with that sticky, sugar base. I used zero cooking spray here, and just poured the cake batter right in.
Just check out that caramelized Vanilla Chai Mix crusted on the apple slices:YUM-O! As though the cake wouldn’t be DELICIOUS enough on it’s own, we decided to top it with whipped topping mixed with the Vanilla Chai Mix, and then drizzle it with all-natural Creamy Caramel Sauce!Lesson learned: whipped topping on hot cake starts to melt immediately! My recommendation would be to let it cool completely, or if you want to serve it warm use ice cream 🙂Looking to get your hands on the Ozeri Pan to make cooking and clean-up a snap? You can shop for it right here.
Need to get your hands on a recipe to make cake on the stove? Here it is…
- Tastefully Simple Nana's Apple Cake Mix
- 1 cup applesauce
- 2 eggs (or flaxseed substitute for an egg-free recipe~ this is what I used)
- 4 tablespoons butter, divided
- 2 tablespoons Tastefully Simple Vanilla Bean Chai Drink Mix, divided
- 1 apple, sliced
- 8oz whipped topping
- 6 tablespoons Tastefully Simple Vanilla Bean Chai Drink Mix
- Tastefully Simple Creamy Caramel Sauce
- This recipe will make two eight inch cakes. Follow instructions for cake #1, then repeat for cake #2.
- In a medium bowl, combine Nana's Apple Cake Mix, applesauce, and egg (or flax) until combined.
- Place an 8 inch pan on the stove over low heat (I put the heat on "3" on my gas-top stove...keep it LOW, I burned my 1st attempt), and add 2 tablespoons of butter and 1 tablespoon of Vanilla Chai to the pan (half of the amount listed above for each.)
- Place a single layer of apple slices in the pan.
- Gently pour ½ of the Cake Batter over the apples and spread evenly in pan.
- Cover with a lid and cook for 15 minutes without removing lid.
- Check with a toothpick, if it comes out clean then remove pan from heat and let cake sit in pan for 5 minutes.
- Flip over onto plate. Serve warm with ice cream (optional), or let cool completely and top with whipped topping mixed with 6 tablespoons Vanilla Chai mix and drizzle with Creamy Caramel Sauce.
- Repeat all steps for cake #2.
Find Nana’s Apple Cake, Vanilla Bean Chai Drink Mix, and Creamy Caramel Sauce on my Tastefully Simple website.
Remember, keep the heat LOW and keep the lid on, and you should be able to successfully make a stove-top cake!
Happy Cake-Making!~ Kim Denne