Oven Pan Cake
A warm, comforting baked apple pancake with cinnamon and sugar, perfect for breakfast or brunch, combining tender apples with a fluffy, custardy batter.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Butter two 9-inch pie pans.
- Arrange apple wedges in the bottom of the prepared pie pans.
- In a mixing bowl, combine beaten eggs, milk, salt, flour, sugar, and cinnamon to make the batter.
- Pour the batter evenly over the apples in each pie pan.
- Bake for 30 to 40 minutes until puffed and golden.
- Serve immediately.
Tips & Substitutions
For a fluffier batter, beat the eggs until frothy before mixing with other ingredients. You can substitute almond milk for a dairy-free option or use whole wheat flour for added nutrition. If you want to enhance the flavor, consider adding a pinch of nutmeg or vanilla extract. This recipe can also be adapted for seasonal fruits like pears or berries.
Serving Suggestions
Serve warm for breakfast or as a delightful dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a heartier meal, consider serving it alongside a fresh fruit salad or yogurt. This dish is perfect for brunch gatherings and can be complemented with other sweet treats like Blackberry Muffins.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pan Cake contains roughly 1321 calories, with 19g protein, 197g carbohydrates, and 51g fat. It is an excellent source of iron (74% of the Daily Value), calcium (67% of the Daily Value), and vitamin C (56% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2511mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits besides apples?
Absolutely! This recipe is versatile and can accommodate a variety of fruits. Pears, peaches, or berries can be excellent substitutes, adding different flavors and textures to your dish. Just ensure that the fruit is cut into similar sizes for even cooking.
What can I do if I don't have pie pans?
If you lack pie pans, you can use a baking dish or a cast-iron skillet instead. Just make sure to adjust the baking time, as the shape and material can affect how quickly the cake cooks. Keep an eye on it while baking to achieve the desired puffiness.
Is this recipe suitable for freezing?
Yes, you can freeze the baked cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To enjoy, thaw it in the refrigerator overnight and reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).