This skillet apple fritter cake is beyond compare! It’s equal parts cake, pie, and doughnut all rolled into one easy to prepare dessert.
With apples in season right now, you simply must make this apple fritter cake!
It’s great for a Thursday night dessert, to take to a potluck, or to share with a friend. Simple ingredients and quick to put together, this is the stuff apple desserts are supposed to be!
My oldest daughter had a cake similar to this at a potluck. She came home to tell me all about it. After much trial and testing, we finally settled on this recipe.
I typically used home-canned apples in to make this Skillet Apple Fritter Cake. But, if I don’t have any on hand, fresh apples will substitute perfectly.
Heat a 12″ cast iron skillet to melt the butter. In another cast iron skillet, cook the apple mixture.
You could bake this cake in a regular 9X13 pan, but it’s so much better baked in a cast iron skillet. The presentation has a much bigger wow factor too! I use a 10″ skillet to make this apple fritter cake.
Add half of the batter to the melted butter. Smooth it out, taking care not to stir and incorporate the butter into the batter.
Add the cooked apple mixture to the batter. Just make dollops of apples on top of the batter. Don’t stir it together.
Related post- do you have cast iron skillets that have been neglected are in need of re-seasoning? Be sure to check out this post on how to reseason your cast iron.
Add the remaining batter, top with brown sugar mixture. Then bake!
To remove the skillet from the oven, be sure to use a quality pot holder. I like the variety that slips over the handle. I find that if I use a regular potholder, it may slip. And that skillet will be HOT!
When the Skillet Apple Fritter Cake comes out of the oven, pour the glaze on top. YUM!
Serve this skillet apple fritter cake as is or add a dollop of whipped cream. Or, top it with ice cream.
It’s delicious warm or cool. I won’t judge you if you serve it for breakfast! It does contain fruit, right? It has to be healthy. 😉
Enjoy!!
Skillet Apple Fritter Cake
The perfect fall & winter dessert- Skillet Apple Fritter Cake!
Ingredients
Filling:
- 4 heaping cups sliced apples (I use a full quart of home-canned apples)
- 1/2 cup water (if using fresh apples, omit if using home-canned apples)
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 tablespoons cornstarch
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Cake:
- 1/3 cup butter
- 3/4 cup sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup greek yogurt
- 1/4 cup buttermilk
- 1/3 cup butter
Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 5 tablespoons milk
Instructions
- Preheat oven to 350*F
- Make the filling:
- Combine apples, sugar, water, cinnamon, and cornstarch in a large cast-iron skillet. Cook over low heat for 5 minutes or so, stirring constantly until the sauce is thickened. (If not using home-canned apples, check to be sure apples are softened, also add a few Tablespoons of water)
- Set aside to cool.
- In a small bowl, mix the brown sugar and cinnamon together.
- Make the cake:
- Cream butter and sugar until light and fluffy. Mix in applesauce and vanilla. Add eggs, one at a time, beating well after each addition.
- Stir the dry ingredients together in a separate bowl. Add the dry ingredients to the batter, alternating with Greek yogurt. Mix in buttermilk. Beat until just combined.
- Heat large cast-iron skillet over low heat. Melt 1/3 cup butter in the pan. Spoon in half of the cake batter, spreading to edges, without stirring in the melted butter. Spread apple mixture over batter. Sprinkle half of the brown sugar cinnamon over apples. Top with remaining cake batter. Sprinkle remaining brown sugar cinnamon on top.
- Bake 45-55 minutes until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, combine all of the glaze ingredients in a small bowl.
- Once the cake is cooked through, and while still hot, spread glaze over the top. Let cool 15 minutes or so before eating.
- Serve with vanilla ice cream or whipped cream.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 409Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 438mgCarbohydrates: 72gFiber: 2gSugar: 50gProtein: 6g
Looking for another skillet dessert? Look no further! How about a peach cobbler?!
Skillet Peach Cobbler
Read more on this topic with these posts!
- Make Your Own Recipe Binder -
- Homeschool Planning Printables with HP -
- Back to School Dual Enrollment Student Planner -
- 40+ Instant Pot Recipes for Your Summer BBQs -
- Easter Time Bunny Huts -
- Instant Pot French Dip Sandwiches -
- 5 Satisfying Yet Simple Snacks -
- 5 Ways You Can Help a Grieving Mama Celebrate Special Days -
- It’s Not Worth It- Don’t Drive Distracted -
- One Big Yet Simple Step for Quality Sleep -
John R says
This sounds so wonderful. I have all the ingredients with the exception of the Greek yogurt. Can anything replace this?
Laurie Bostwick says
You could substitute sour cream, regular yogurt, or a buttermilk (a little less quantity than called for with Greek yogurt).
Let me know what you use and how it turns out! 🙂
Rhonda says
What size is your cast iron pan?
Laurie Bostwick says
Oops! I will update the post to reflect this information! I use a 10″ cast iron skillet.
Thanks for asking! Hope you enjoy your Apple Fritter Cake!