Recipe for Rustic Barbecued Apple Cake
The warm scent of cinnamon and apples is perfect for chilly autumn days or cold winter nights. This recipe for Rustic Barbecued Apple Cake will help you look on the up-side(down) of days that may not be warm and bright. Easy to make with accessible ingredients, you can throw this simple cake together and toss it on the barbecue while eating the main course. Try making it in individual dessert dishes instead of a whole big cake for a little upgrade to your barbecue dessert. Don’t forget to serve this dessert with a heaping helping of fresh whipped cream or vanilla ice cream.
Recipe for Rustic Barbecued Apple Cake
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Method
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Caramel Sauce/Topping
2 large
apples, sliced thin (Pink Lady or Granny Smith)
1 tbsp.
lemon juice
½ cup
butter
¾ cup
brown sugar, packed
½ cup
toasted pecans or walnuts (optional)
Pinch of salt
Cake
1½ cups
flour
½ tsp.
baking soda
1 tsp.
baking powder
¼ tsp.
salt
½ tsp.
cinnamon
¼ tsp.
nutmeg
½ cup
butter, room temperature
¾ cup
sugar
2 large
eggs
2/3 cup
sour cream or plain yogurt
2 tsp.
vanilla
¼ cup
milk
- Thinly slice the apples, you can leave the skin on or not as per your preference. Toss the apples with the lemon juice to keep them looking fresh.
- Preheat the barbecue to 375°F, prepare to use indirect heat. Preheat an 8 to 10-inch cast iron frying pan on the side burner to medium-low.
- Melt the butter in the frying pan and stir in the brown sugar. Cook until the sugar has melted and starts to bubble. Stir in the salt, then add the (optional) nuts. Remove the pan from the burner and, on a heat-safe surface, carefully arrange the apple slices in the bottom of the pan in the caramel.
- *Remember that the sugar is very hot and will burn if you touch it.
- In a bowl, cream together the sugar and butter, using an electric mixer, until light in color and fluffy. While the butter mixture is working, combine the dry ingredients in a separate bowl.
- Once the butter mixture is ready, mix in each egg until just combined. Then add in the sour cream, milk and vanilla. Slowly add in the dry ingredients until incorporated.
- Scrape the batter out of the bowl and spread it over the apples and caramel, then place the pan onto the barbecue making sure that it is not directly over the lit burners. Bake for 45 to 60 minutes or until a cake tester comes out clean.
- Remove your barbecued dessert from the grill when it’s done. Allow it to cool for about 5 minutes. Run a knife around the edge of the cake in the pan then place a large plate over the top. Using heat resistant gloves, flip the cake upside down while holding the plate over the pan. Lift the cast iron pan up with the plate on the bottom. The cake should now be on the plate with a lovely caramel apple topping on top.
- Serve warm with whipped cream or vanilla ice cream for a lovely treat.
This recipe for rustic barbecued apple cake is easy and delicious. Perfect for crisp fall evenings or cool winter days. Served warm, the cinnamon spice will provide cozy comfort to chilled fingers and noses. It’s great as a snack or to finish off a great barbecued dinner. What grilled desserts do you serve when it’s cold out? Share your cold-weather BBQ dessert recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Slice the apples very thin and toss with some lemon juice
Make the caramel on the side burner
Carefully layer the apples in the caramel
Spread the batter over the apples and caramel. The batter is a very thick, muffin-like consistency
Bake for 45 to 60 minutes using indirect heat
When a toothpick/cake tester comes out clean or with some moist crumbs, remove the cake from the barbecue
Wait for five minutes. Then, using heat resistant gloves, place a platter or plate over the cast iron and flip
Slice and serve hot or wait for the cake to cool
Serve with ice cream or whipped cream for a lovely cool-weather treat
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Imagine sipping coffee on the deck while watching the mist on the lake while the comforting scent of cinnamon fills your nose while the gooey cream cheese icing drips from the still-warm sides of a cinnamon roll.
Slice the apples very thin and toss with some lemon juice
Make the caramel on the side burner
Carefully layer the apples in the caramel
Spread the batter over the apples and caramel. The batter is a very thick, muffin-like consistency
Bake for 45 to 60 minutes using indirect heat
When a toothpick/cake tester comes out clean or with some moist crumbs, remove the cake from the barbecue
Wait for five minutes. Then, using heat resistant gloves, place a platter or plate over the cast iron and flip
Slice and serve hot or wait for the cake to cool
Serve with ice cream or whipped cream for a lovely cool-weather treat