I used an 11-inch skillet (measuring the diameter across the top).
Ingredients
2½cupsall-purpose flour
2cupsdiced apples
1cupunsweetened applesauce
¾cuplight brown sugartightly packed
¾cupgranulated or cane sugar
½cupchopped pecanslightly toast before chopping (optional)
2 flax eggs2 tablspoons flax meal + 6 tablespoons water; substitute with 2 regular eggs, if desired
2tablespoonsground cinnamon
½teaspoonbaking soda
1½teaspoonbaking powder
1 teaspoonkosher salt
1 teaspoonpure vanilla extract
Instructions
Preheat oven to 350ºF.
In a small bowl, combine flax meal and water, stirring to combine thoroughly. Place in refrigerator while preparing other ingredients.
If desired, lightly toast pecans in skillet over medium heat before chopping. Keep over heat for approximately 3 minutes.
In a large bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Whisk together to thoroughly combine.
Using a stand or hand mixer, beat applesauce, light brown sugar, granulated sugar, and vanilla extract until combined. While beating, slowly pour in the flax eggs.
Add the dry ingredients in spoonfuls, stirring slowly. Continue stirring until the dry ingredients are completely incorporated into the wet. Fold in the diced apple and chopped pecans.
Pour batter into skillet and bake for about 35 - 40 minutes until a toothpick inserted in the middle of the cake comes out clean.
Enjoy warm with topping of your choice.
Notes
This recipe used an 11-inch cast iron skillet. For 9-inch skillets, decrease the oven temperature to 325ºF and add 8 minutes to the baking time. For 12-inch skillets, increase oven temperature to 375ºF and subtract 8 minutes from the baking time. Of course, use a toothpick or skewer towards the end of baking to insert into the center, checking for "doneness." The skewer should be clean when removed.
Keyword apple, apple cinnamon, breakfast, cast iron skillet, cinnamon, cinnamon rolls, cookie cake, dessert, skillet cake