0 from 24 votes
Apple Skillet Cake
My apple skillet cake is an easy apple cake baked right in your cast iron skillet for breakfast, brunch, or dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 servings
Calories: 281 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 cup sour cream (you can also use yogurt)
- 1 Tbsp vanilla extract
- 1 tsp apple pie spice, or cinnamon
- 1 good sized apple, I used Honeycrisp
- lemon juice, optional
dry ingredients
- 1 cup all purpose flour
- 1/2 cup almond flour (or almond meal)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
topping
- 1 Tbsp granulated sugar
whipped sour cream, optional
- 2/3 cup heavy cream
- 1/3 cup sour cream
- 1 Tbsp powdered sugar
Instructions
- Preheat the oven to 350F. Generously butter your cast iron skillet.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl to get everything well incorporated.
- Beat in the sour cream, vanilla, and apple pie spice until smooth and creamy.
- At this point I core and slice the apple into thin slices. Toss with a little lemon juice if you are worried about it browning. Set aside. Note: whether to peel or not is up to you. I like the little bit of red color from the peel so I leave it on.
- In a separate bowl, whisk together the dry ingredients to get everything well blended and lump free. Fold the dry ingredients into the batter and mix just until the dry ingredients are well incorporated, but don't over mix at this point.
- Turn the batter into your prepared pan and spread out evenly.
- Arrange the apple slices over the top of the batter in any pattern you like. Sprinkle evenly with the tablespoon of granulated sugar.
- Bake for 40-45 minutes until golden, the very center looks cooked, and a toothpick inserted in the center comes out without wet batter on it. Note: the toothpick may look moist, that's ok. Try not to over bake this cake.
- Let cool briefly on a rack before slicing and serving.
Cup of Yum
to make the whipped sour cream
- Whip the heavy cream, sour cream, and powdered sugar using electric beaters until the mixture thickens and creates soft peaks. Once the mixture starts to thicken slow your beaters so you don't risk over beating it.
Cup of Yum
Notes
- Store leftover cake covered with foil at room temperature. It will keep for 2 days.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
50mg
(17%)
Sodium
104mg
(4%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
382IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 104mg | 4% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.