Made in an oven-proof frying pan, skillet apple cake splits the difference between a denser, traditional apple cake and a poofy, eggy apple dutch baby to yield a light, luscious brunch dish that’s sweet, forgiving, and delicious.
With a skillet apple cake, there’s no need to butter a cake pan—you make the whole thing in an oven-proof skillet: cast iron will do, as will an oven-safe nonstick ceramic pan.
(Brag your love of gardening with the Organic Life 2018 Wall Calendar, featuring gorgeous photographs, cooking tips and recipes, plus how to eat more—and waste less—of what's in season.)
This easy apple cake is fragrant with warming cinnamon and studded with sweet raisins (which, if you hate raisins you can freely omit). Pick a good baking apple like McIntosh, Granny Smith, Northern Spy, or Roman Beauty. If you’re not sure if your apples are good for baking, taste them: you want a slightly tart apple, one that has some body so it will stay stable and compact during cooking. We love the flavor of brown sugar, but a healthy alternative sugar like date sugar or coconut sugar would also work well. (Learn how to bake with healthy sugar substitutes.)
Whatever apple and whatever sugar you use, just be sure to cook your sliced apples and sugar together until the apples are softened and well-coated in the sugar before adding the batter and putting the apple cake in the oven: doing so will make sure the apples are tender and sweet, resulting in a luscious apple skillet cake that makes for the coziest weekend breakfast you can imagine.
Add decadence to fresh apple cake with homemade whiskey caramel sauce–check out the video below for how to make it!
(Looking for something a little fancier? Check out our recipe for Chilean drunken apple cake, a rich, sweet dessert layered with wafer-thin slices of vanilla-scented fruit and a dash of dark rum.)
Easy Skillet Apple Cake
1 tablespoon butter
3 apples, peeled and sliced
2 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
½ cup raisins
¾ cup unbleached or all-purpose flour
⅓ cup sugar
⅛ teaspoon salt
1½ cups milk
1 egg white
2 teaspoons vanilla extract
1. Heat the oven to 375F degrees.
2. Melt the butter in a 10-inch oven-proof skillet over medium-high heat. Add the apples. Cook for 2 minutes, or until slightly softened.
3. Add the brown sugar, cinnamon, and raisins. Cook for 5 minutes, turning occasionally, or until the apples are tender when pierced with a knife.
4. Meanwhile, in a large bowl, combine the flour, sugar, and salt.
5. In a medium bowl, whisk together the milk, eggs, egg white, and vanilla extract. Add to the flour mixture. Whisk just until smooth. Pour into the skillet with the apple mixture.
6. Bake for 40 to 45 minutes, or until golden brown and puffed. Remove to a rack to cool for 5 minutes.
7. To serve, cut into wedges. With a pancake turner, lift each wedge and turn, apple side up, onto a plate. For a decadent dessert, add ice cream and the whisky caramel sauce!
If you are the only person using this device,
there’s no need to log out. Just exit this page
and you won’t have to sign in again. But if
you’re on a public or shared computer, log out
to keep your account secure.