Preheat oven to 375°F with the rack in the middle position.
Spray a 10-inch skillet with non-stick cooking spray.
Toss apples, cinnamon, brown sugar and lemon juice together in a medium-sized bowl. Set aside.
Whisk flour, baking powder, baking soda and salt together in a medium-sized bowl. Set aside. Stir buttermilk and yogurt together in a small bowl and set aside.
Using a hand mixer, cream butter and sugar together until light and fluffy. Add eggs and the egg yolk one at a time, blending after each addition. Add vanilla and combine. Add half of the dry mix, blending to combine, followed by the buttermilk and yogurt. Add the remaining dry mix and blend to combine. Note: the batter will be thick.
Toss then pour the apple mixture onto the batter and gently fold it in using just a few strokes.
Transfer batter to prepared skillet and gently smooth out to an even layer. Sprinkle with a bit of granulated sugar and grated nutmeg if desired. Transfer to oven and bake for 40 - 45 minutes or until puffed and golden on top.
Prepare the sauce: While cake is baking melt butter in a small skillet over moderate heat. Add nuts and heat briefly until toasted. Add maple syrup, a sprinkle of kosher salt and cream, stirring into a smooth caramel-coloured sauce.
To serve: Transfer wedges of the cake onto dessert plates. Add a scoop of vanilla ice cream. Drizzle cake with butter pecan sauce. Serve immediately.
Apple Skillet Cake
Ingredients
For the cake:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons butter, softened
¾ cup granulated sugar
2 eggs + 1 egg yolk room temperature
2 teaspoons vanilla extract
½ cup buttermilk, room temperature
½ cup plain Greek yogurt
For the apple mixture:
2 Honeycrisp apples, peeled and diced
½ cup dark brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
For the butter pecan sauce:
2 tablespoons butter
½ cup pecans, chopped
¼ cup maple syrup
¼ cup 35% cream
a pinch of salt
To serve:
vanilla ice cream
Directions
Preheat oven to 375°F with the rack in the middle position.
Spray a 10-inch skillet with non-stick cooking spray.
Toss apples, cinnamon, brown sugar and lemon juice together in a medium-sized bowl. Set aside.
Whisk flour, baking powder, baking soda and salt together in a medium-sized bowl. Set aside. Stir buttermilk and yogurt together in a small bowl and set aside.
Using a hand mixer, cream butter and sugar together until light and fluffy. Add eggs and the egg yolk one at a time, blending after each addition. Add vanilla and combine. Add half of the dry mix, blending to combine, followed by the buttermilk and yogurt. Add the remaining dry mix and blend to combine. Note: the batter will be thick.
Toss then pour the apple mixture onto the batter and gently fold it in using just a few strokes.
Transfer batter to prepared skillet and gently smooth out to an even layer. Sprinkle with a bit of granulated sugar and grated nutmeg if desired. Transfer to oven and bake for 40 - 45 minutes or until puffed and golden on top.
Prepare the sauce: While cake is baking melt butter in a small skillet over moderate heat. Add nuts and heat briefly until toasted. Add maple syrup, a sprinkle of kosher salt and cream, stirring into a smooth caramel-coloured sauce.
To serve: Transfer wedges of the cake onto dessert plates. Add a scoop of vanilla ice cream. Drizzle cake with butter pecan sauce. Serve immediately.
Apple Skillet Cake
5 / 5. 3
A moist, tender cake ribboned with sweet Honeycrisp apples and topped with a butter pecan sauce…
If you’ve got apples and a skillet, nothing’s stopping you from making this glorious APPLE SKILLET CAKE!
Seriously, you’ll want to make this as soon as possible. Everyone who tries it goes on and on about its big apple flavour, the tender crumb, and the salty-sweet butter pecan sauce. Also, make a mental note from the get-go; our delicious APPLE SKILLET CAKE pairs perfectly with a premium vanilla ice cream, so have some at the ready.
Because this cake recipe is so fabulous, please remember to PIN it on a favourite Pinterest dessert board and SHARE it with friends. We also appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing our APPLE SKILLET CAKE with the world!
Also, remember to check out our line of food products, available for purchase. Our SPICE BLENDS, RUBS AND DIPS are just the things to add a pop of flavour to any recipe (except cakes… LOL!), and our famous BBQ SAUCE works with everything. Click HERE to order online, or HERE to find a nearby retailer. Thanks!
Ready? This APPLE SKILLET CAKE is your next scrumptious treat.
INGREDIENTS
The ingredients for this cake are all readily available at your local supermarket or grocery store. This is the kind of recipe that’s perfect from late summer to winter. Now’s a good time to look at expiration dates on your baking soda and baking powder; they both give this cake the needed rise while baking. Additionally, bring the eggs to room temperature before starting the recipe, and make sure the butter is soft. Soft butter is easier to cream with the sugar, and the room-temperature eggs will also help the cake rise higher when baked.
HONEYCRISP APPLES
We absolutely love apples, so if that’s what brought you here, you’ve come to the right place! We used HONEYCRISP APPLES for this recipe, appreciated for their crisp texture and a pleasing balance of sweetness and acidity. It’s also important to note, apples are loaded with vitamins and nutrients. Apples are high in fibre as well as vitamin C, copper, potassium and vitamin K. Guess the “apple a day” adage is true. This recipe also works using AMBROSIA, MACINTOSH, and EMPIRE apples too. Look for them at farmer’s markets and stands, remembering to buy local. Let’s support those apple growers!
APPLE MIXTURE
Preparing the apples for the recipe is easy. Simply rinse them before giving them a peel, coring, and dicing them. Those apple chunks then get a toss with dark brown sugar, freshly grated cinnamon, and a squeeze of lemon juice.
The apple mixture gets gently folded into the cake batter right before we spoon it into the skillet, so make sure to give the apples a good toss before adding them. In a perfect world, every little morsel of apple should be coated with sugar and spice.
CAKE BATTER
Our batter for this cake is similar to the one we crafted for our very popular FRESH PEACH CAKE. Now, fear not if you’ve never made a cake from scratch before. This cake batter recipe is easy and follows a tried-and-true methodology. Whisk the dry ingredients together, then blend the soft butter with the sugar, eggs, and vanilla.
Next comes the addition of half that dry mix into the wet ingredients. In this case, buttermilk and plain Greek yogurt. These two ingredients mix with the dry ingredients to craft a buttery, dense batter, making for a cake with a luxuriously rich and moist texture.
SKILLET
We tested this recipe using both a cast iron skillet and a non-stick skillet too. We sprayed both with cooking spray to prevent the finished cake from clinging to the bottom and sides of the pan. We discovered they both work really well, and we’ve provided links to purchase down below.
Please note that the first wedge served of our APPLE SKILLET CAKE won’t be pretty. It will be challenging getting a cake lifter to tuck between the cake and the pan. Solution: the first piece goes to the maker. Enjoy it proudly.
OVEN BAKED
There is an “ah ha” moment in the recipe when you realize how heat distributes evenly across the bottom and sides of your skillet. It bakes this cake perfectly with a soft centre and beautifully browned bottom and edges. LOVE!
BUTTER PECAN SAUCE
While crafting this recipe, it was the same old story when it came to a finish; a dusting of icing sugar, cream cheese icing, or lemony glaze? Hats off to me for thinking such a tasty cake deserved a warmed sauce to drizzle over it.
The result is a five-ingredient salty-sweet BUTTER PECAN SAUCE that takes this dessert idea to a whole new level of scrumptiousness. Make the sauce while the apple cake bakes, keeping it warm until you serve.
SERVE
Have I saved the best bit for last? Why yes! When you serve this homemade skillet cake, transfer a still-warm wedge to a dessert plate, add a scoop of premium vanilla ice cream, then drizzle some of that warmed butter pecan sauce. Serve the dessert right away, but please promise you won’t dive into your piece until you’ve watched the expressions of your family and friends taking their first bites. The oohs and aahs are so worth the wait.
Before sending you on your way to make this, just a reminder to also circle back and check out some of our other popular desserts made with apples. Try this APPLE BUCKLE, OMA’S APPLE CAKE, or one of my most requested recipes, MOM’S APPLE PIE made with a CHEDDAR CHEESE PIE DOUGH. Each and every one is a winner!
APPLE SKILLET CAKE with butter pecan sauce… keep your fingers crossed there’s leftovers!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the cake:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons butter, softened
¾ cup granulated sugar
2 eggs + 1 egg yolk room temperature
2 teaspoons vanilla extract
½ cup buttermilk, room temperature
½ cup plain Greek yogurt
For the apple mixture:
2 Honeycrisp apples, peeled and diced
½ cup dark brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
For the butter pecan sauce:
2 tablespoons butter
½ cup pecans, chopped
¼ cup maple syrup
¼ cup 35% cream
a pinch of salt
To serve:
vanilla ice cream
Directions
Preheat oven to 375°F with the rack in the middle position.
Spray a 10-inch skillet with non-stick cooking spray.
Toss apples, cinnamon, brown sugar and lemon juice together in a medium-sized bowl. Set aside.
Whisk flour, baking powder, baking soda and salt together in a medium-sized bowl. Set aside. Stir buttermilk and yogurt together in a small bowl and set aside.
Using a hand mixer, cream butter and sugar together until light and fluffy. Add eggs and the egg yolk one at a time, blending after each addition. Add vanilla and combine. Add half of the dry mix, blending to combine, followed by the buttermilk and yogurt. Add the remaining dry mix and blend to combine. Note: the batter will be thick.
Toss then pour the apple mixture onto the batter and gently fold it in using just a few strokes.
Transfer batter to prepared skillet and gently smooth out to an even layer. Sprinkle with a bit of granulated sugar and grated nutmeg if desired. Transfer to oven and bake for 40 - 45 minutes or until puffed and golden on top.
Prepare the sauce: While cake is baking melt butter in a small skillet over moderate heat. Add nuts and heat briefly until toasted. Add maple syrup, a sprinkle of kosher salt and cream, stirring into a smooth caramel-coloured sauce.
To serve: Transfer wedges of the cake onto dessert plates. Add a scoop of vanilla ice cream. Drizzle cake with butter pecan sauce. Serve immediately.
