Apple Fritter Skillet Cake
Total Time
1 hour 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(45)
Ingredients
10 servings
- Cinnamon Apples
- 3 cups peeled and diced honeycrisp apples* (about 3 medium apples)
- 2 tbsp unsalted butter
- 1/3 cup (65g) light brown sugar, packed
- 1 tsp ground cinnamon
- Apple Fritter Cake
- 2 1/2 cups (330g) all purpose flour**
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (110g) unsalted butter, melted and cooled
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (120g) unsweetened apple sauce, room temp
- 2 tsp vanilla extract
- 2 large eggs, room temp
- 1/2 cup (120g) milk
- 1 tbsp light brown sugar, for sprinkling
- Icing
- 2 cups (220g) powdered sugar
- 1/4 cup (60ml) milk
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Preparation
Step 1
Cinnamon Apples
Step 2
Preheat the oven to 350F.
Step 3
Place an 11-12″ cast iron or oven-safe skillet over medium heat and add the apples, butter, brown sugar, and cinnamon.
Step 4
Stir and continue to heat until the apples start to become tender and their juices produce a syrup-like coating (about 10 minutes).
Step 5
Remove from heat and move on to the batter.
Step 6
Apple Fritter Cake
Step 7
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 8
In a large mixing bowl, whisk together the butter, sugar, and apple sauce.
Step 9
Then whisk in the vanilla and eggs.
Step 10
Once smooth, whisk in the dry ingredients. The batter will become very thick so halfway through mixing, pour in the milk and continue to mix.
Step 11
The batter should be thick and sticky.
Step 12
Back to the skillet full of apples – remove 1/2 cup of the apples with some of the syrup.
Step 13
Then pour the batter into the skillet full of apples and fold to combine the two. It doesn’t have to be well mixed. Just fold just enough to where the apples and syrup are evenly distributed.
Step 14
Spoon the reserved 1/2 cup of apples on top in a random placement. Sprinkle with the remaining 1 tbsp of brown sugar, concentrating the sugar in the apple sections.
Step 15
Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Step 16
Icing
Step 17
While the cake cools, make the icing.
Step 18
Whisk together the sugar and milk until smooth. It should be the consistency of elmer’s glue. If it’s too thin, whisk in a spoonful of sugar at a time until you reach the right thickness.
Step 19
After about 15 minutes, pour the icing over the warm cake.
Step 20
Now you’re ready to cut a slice or dig straight in with a spoon. Enjoy!
Step 21
Save recipe for the next time?
Chef's notes
*APPLES – I love honeycrisp for this recipe, but any firm and sweet apple will do such as fuji, jazz or pink lady.
**GLUTEN FREE FLOUR – Although I haven’t tested it, I do think this would do well with a good gluten free baking flour. Simply swap the flour in this recipe with a cup for cup gluten free baking flour to make this recipe gluten free.
