Apple Nut Skillet Spice Cake

Serving Spice Cake on New Years has been a tradition for the past two years. Last year Grammy gave our son a Ratatouille game for the Leapster. He was never into baking or cooking with me like his younger siblings. However, the game ignited a temporary passion to explore his culinary talents. One day while traveling home from the ocean he asked if we could make spice cake. The game called for 6 eggs. Thinking that was a bit excessive we got to work looking for a recipe. We sifted through cookbooks and searched the internet. Once a month we would bake a new version of spice cake. Finally in May we found one worthy to keep. The cake was moist, tender and most of all full of flavor. The pecans are my favorite part. They add a wonderful crunch.
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup melted butter
2 cups apples – peeled, cored and chopped
1/2 cup chopped pecans
1 tablespoon butter

Preheat an oven to 350 degrees. Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.