Apple cinnamon cast-iron bake

There is something so satisfying about baking a dessert in a cast iron pan. Compared to a normal ovenproof dish, cast-iron heats up in a very unique way, which gives the contents a unique, wonderful texture. An added bonus, is that this recipe uses wonderful apples, and depending on the variety you use, you can get either a very sweet, moist cake, or something with a bit more bite and acidity. Get to know your apple varieties!



  • 300 ml Flour (350 ml if leaving out protein powder)

  • 2 Tsp Baking Powder

  • ½ Tsp Baking Soda

  • 2.5 Tsp Ground Cinnamon

  • ½ Tsp Cardamom 

  • 1 Tbsp Brown Sugar 

  • 1 Egg 

  • 2 Tbsp Olive Oil

  • 1 brown over ripe banana 

  • 2 Tbsp milk

  • 2 big spoonfuls of Greek yogurt

  • 60 g finely ground oatmeal

  • 38 g Vanilla Milkshake protein powder by Bodylab

  • 1 Tsp Vanilla Extract (If you don’t use protein powder)


  • 2 medium apples, peeled 

  • 60 ml flour for coating apples

  • 1 Tbsp olive oil or butter for cast iron pan

Cinnamon Sugar Topping:
  • 2 Tbsp Brown Sugar 

  • ¼ Tsp Cardamom 

  • 1 Tsp Cinnamon


    1. Preheat the oven to 190 degrees Celsius, with fan. 

    2. Wash, peel and cut apples into 1 cm cubes. 

    3. Put the cast iron pan in the oven to heat up.

    4. In a large bowl, combine olive oil, egg, banana and mix until there are no lumps. Add milk, yogurt, cinnamon, brown sugar, cardamom, (vanilla if not using vanilla protein powder), mix; then and remaining ingredients except for apples. Toss apples with ½ Tbsp flour, and gently fold in the chopped apples into the batter.

    5. In a small bowl, mix together the cinnamon sugar topping.

    6. Put 1 tbsp of butter or olive oil into the cast iron pan, in the oven to heat for 5 minutes before removing the pan from oven and adding batter. Add additional milk if the batter appears too dry, you want to be able to evenly distribute batter in the pan. Sprinkle with ¾ of the cinnamon sugar topping.

    7. Bake in the oven for 20-25 minutes or until the cake tester or toothpick comes out clean. Remove from the oven and sprinkle with remaining cinnamon sugar topping and serve.

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    Recipe by Gillian Szucs.