A slightly sweet batter poured over buttered apples puffs up to golden perfection, creating an elegant breakfast. The popover bakes in the oven, so be sure you’re using an oven-safe skillet.
This apple recipe is an easier and more efficient swap for pie. For dessert, top with whipped cream. At breakfast, scoop on a dollop of yogurt.
Allow eggs and milk to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 425°F.
In a small bowl stir together 2 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon. Add apple slices; toss until well coated.
Place butter in an oven-proof skillet.* Heat skillet in oven about 2 minutes or until butter melts. Remove skillet from oven; swirl skillet to coat surface.
Spread apple slices evenly in skillet. Bake about 10 minutes or until apples have softened slightly and butter is bubbling and beginning to brown around the edges.
Meanwhile, for pancake batter, in a blender combine eggs, milk, flour, vanilla, salt, the remaining 1 tablespoon granulated sugar, and the remaining 1/2 teaspoon cinnamon. Cover and blend about 1 minute or until well mixed and frothy.
Remove skillet from oven. Pour batter evenly over apples. Bake for 25 to 30 minutes or until puffy and golden brown. Cool slightly in skillet on a wire rack. (Note: it will deflate quite a bit.) Dust with powdered sugar. Cut into wedges.
It’s best to use a skillet at least 9 inches wide. In a smaller skillet the pancake will take longer to cook and be more moist and custardlike.
Cake for breakfast? Yes please. The hardest part of this skillet coffee cake recipe is waiting 30 minutes for it to cool enough to dig in. For an even sweeter finish, drizzle it with powdered sugar icing.
Using the cast-iron skillet for this tender, swirled coffee cake gives it a nice crusty edge.
Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet. In a large bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spread half of the batter into prepared skillet. Sprinkle with 3/4 cup of the Streusel. Drop remaining batter in small mounds onto layers in skillet; sprinkle with remaining streusel.
Bake 30 to 40 minutes or until golden and a toothpick comes out clean. Cool in skillet on a wire rack 30 minutes. If desired, drizzle with Powdered Sugar Icing and sprinkle with raspberries. Serve warm.
Streusel
In a medium bowl stir together 1/2 cup each packed brown sugar and all-purpose flour and 1 tsp. ground cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs.
Powdered Sugar Icing
In a small bowl stir together 1 1/4 cups powdered sugar, 1 Tbsp. milk, and 1/2 tsp. vanilla. Stir in additional milk, 1 tsp. at a time, to reach drizzling consistency.
To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using.