Old-Fashioned Apple Skillet Cake
This old-school apple skillet cake is simple, cozy, and full of the kind of flavor that takes you right back to grandma’s kitchen.
A Delicious Dessert and Then Some
There’s somethin’ about the smell of apples, cinnamon, and butter bubbling away in a skillet that makes a house feel like a home. You’ll love this recipe because it’s pure one-pan magic (just like our One-Pan Chili Mac), so the whole cake bakes right in your skillet, and you won’t be left with a sink full of dishes! I know for a fact I’m not the only one who finds that exciting.
It’s also incredibly flexible when it comes to the type of apples you use. Sweet honeycrisps, tart Granny Smiths, green apples, or just whatever’s rolling around in your fruit bowl; they’ll all work beautifully here!
Let me tell you, there’s no moment better than when you flip it out of the cast-iron skillet: the top of the cake greets you with a layer of juicy apples, the crisp edge glistens, and the whole thing smells like fall wrapped in a golden brown blanket.
Oh, you’re in for a good time!
Basic Ingredients You’ll Need
- Margarine (additional melted margarine)
- Cinnamon
- Self-rising flour
- Evaporated milk
- Sugar
- Peeled apple slices
- Egg (well beaten)
- Water
- Pecans
Tips for Making the Best Apple Skillet Cake
- Use room temperature ingredients for a smoother batter.
- Don’t rush the apples! Giving them a few minutes to caramelize builds flavor.
- Try different nuts or skip them entirely if you prefer.
- Cast iron is best, but any heavy-bottomed, oven-safe skillet will work.
- Using cooking spray during prep helps a TON when it comes time to take the cake out of the skillet.
Step-by-Step Instructions
1. Caramelize the Apples
Place your cast-iron skillet over medium heat and melt 1/3 cup of margarine. Stir in 2/3 cup sugar and 1 teaspoon cinnamon until the sugar dissolves into a glossy sauce.
Add the apple slices in an even layer, cover, and cook for 10 minutes, just until they start to soften. Sprinkle pecans on top.
2. Make the Apple Cake Batter
In a medium bowl, mix 1 cup self-rising flour, 1/3 cup sugar, and 3/4 teaspoon cinnamon.
In another small bowl, whisk together 3 tablespoons melted margarine, 1 beaten egg, 1/3 cup evaporated milk, and 1/3 cup water. Pour the wet mixture into the flour mixture and stir until just combined—don’t overmix! You’re looking for a thick but pourable batter.
3. Bake on the Stovetop
Spoon the batter over the hot apple mixture, smoothing it to the edges of the pan. Cover and cook over low heat for about 20 minutes, or until the top is firm and a toothpick comes out clean.
4. Flip and Serve
Run a knife around the sides of the pan to loosen. Place a large plate over the skillet, carefully flip, and lift the pan to reveal your glossy apple topping.
Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
And that’s it! How can such a simple cake be so beautiful???
Storage
This cake is best enjoyed fresh, but you can wrap leftovers tightly and store them at room temperature for up to 2 days. Warm slices in the microwave for that fresh-from-the-skillet taste!
What Can I Do With My Extra Apples?
Got a few extra apples left over after making this skillet cake? Don’t let ‘em go to waste! There are plenty of tasty ways to put those apples to good use. Just check out these recipes:
If you want to save them for next time, we also have tips on the best way to go about freezing apples!
Ingredients
- 1/3 cup margarine plus 3 tablespoons additional melted margarine
- 1 1/4 teaspoons cinnamon 1 teaspoon + 1/4 teaspoon
- 1 Cup self-rising flour
- 1/3 Cup evaporated milk
- 1 cup sugar 2/3 cup + 1/3 cup
- 5 –6 apples peeled and sliced
- 1 egg well beaten
- 1/3 Cup water
- Pecans
Instructions
- Melt butter in a skillet. Stir in 2/3 C sugar and 1 tsp cinnamon. Top with apple slices; cover over medium heat for ten minutes. Top with pecans.
- In a separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp cinnamon. Combine 3 T melted margarine, egg, milk, and water in a separate bowl.
- Add to flour mixture and mix until just moistened. Spoon over hot apples and pecans.
- Cover and cook on the stove eye for twenty minutes on low heat or until firm to the touch. Turn out onto a large plate.
Hey Stephanie! You might wanna check out my apple recipe contest winners………~clears throat and smiles~
Bill, I’m so happy for you! We’ve always known you were a great cook, though!
Christy
All I gotta say is WHOA! The cake was a success! Woohoo! I did one right!
Gotta go to a mens breakfast at church in the morning.. I’m taking it with me. Those guys will eat anything for breakfast.
That cake looks good! I like to make pineapple upside down cakes in my iron skillet.
Right now I am cooling the Butterfinger Cake in the fridge. I still have to put the whipped topping on it. Let’s see if I did it right lol!
How cool that you can make cake without heating the oven! I sometimes do little cakes in a bowl in the microwave (in fact, I just did one about ten minutes ago), but that apple cake looks spectacular!!!
I know just what you mean, Tina, there is something so neat about it baking on the stove top! I have been really impressed with everyone’s recipes this week!
Betsy: You are so welcome! Thank you for reading Southern Plate, I’m so glad you’re here!!!
I have come across you while looking for recipes for apple butter. I use my iron skillet every day and I have one in the rv. This will be an easy dessert while camping. I have sent it on to my camping buddies. My iron skillets have been passed down from my grandmother to my mom to me and I have given several to my kids. I’m glad my kids have learned they get some of the best foods from using iron skillets, Dutch ovens and the baking pans my grandmoer had. I don’t see the old fashioned baking pans like my grandmothers. I remember the best cobblers she made from the fruits we picked when visiting her. To all that does not have a real cast iron skillet, I highly suggest getting one. You’ll wonder why you never had one. Many antique shops have them. I always search the shops when traveling.
Yummy! That looks great! Thanks for the linky love! I am so glad I found your blog…I love it!
I’ve made this using an outdoor burner in a deployed Army base. Everyone loves it!! Thank you so much!!
Christy I love how this recipe bakes in a skillet how neat. Granny knew what she was doing. The pumpkin apple cake looks good and so does stephanies apple pie yummo everyone.