Makes 1 (10-inch) cake

Ingredients

• 1 cup unsalted butter, softened
• 1½ cups plus 2 tablespoons granulated sugar
• ¼ cup finely chopped crystallized ginger
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground ginger
• ¼ teaspoon kosher salt
• ⅓ cup whole buttermilk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 small Pink Lady apples, sliced ¼ inch thick
• Garnish: confectioners’ sugar

Instructions

Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.

In a large bowl, beat butter and 1½ cups granulated sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in crystallized ginger just until combined. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, ground ginger, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in extracts. Spoon batter into prepared skillet, smoothing top with an offset spatula. Arrange apple slices on top of batter, and sprinkle with remaining 2 tablespoons granulated sugar.

Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let cool in pan for 15 minutes. Garnish with confectioners’ sugar, if desired. Serve warm.