I doubled this recipe because my cast iron skillet is GINORMOUS. I might not do that next time, only because I'm an impatient baker. (It's not a reflection of the recipe. If you want to double it, go nuts.) I only made two minor changes. I eliminated the pecans because I didn't have any and I just threw butter into the cast iron skillet, not really measuring. Other that a doubled recipe, those were the only changes. This did take an hour-twenty minutes to bake and I did have to cover it halfway through with foil. For a novice cast iron skillet user, this was cake for me and it used all pantry ingredients I had on hand. It turned out beautifully and the smell during baking was almost like.....apple-bready-custard. Thanks, Ev! NOTE: Don't double the recipe. HUGE mistake on my part. Just do a single recipe. You'll thank me.
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I doubled this recipe because my cast iron skillet is GINORMOUS. I might not do that next...