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an apple fritter cake baked in a skillet with an icing glaze

Apple Fritter Skillet Cake


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5 from 40 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Description

This apple fritter cake is a giant apple fritter baked in a skillet! It’s made with a moist spice cake that’s mixed with tender cinnamon apples, a thick buttery sauce, and is topped with an icing glaze.


Ingredients

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

Instructions

Cinnamon Apples

  1. Preheat the oven to 350F.
  2. Place an 11-12″ cast iron or oven-safe skillet over medium heat and add the apples, butter, brown sugar, and cinnamon.
  3. Stir and continue to heat until the apples start to become tender and their juices produce a syrup-like coating (about 10 minutes).
  4. Remove from heat and move on to the batter.

Apple Fritter Cake

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a large mixing bowl, whisk together the butter, sugar, and apple sauce.
  3. Then whisk in the vanilla and eggs.
  4. 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.
  5. The batter should be thick and sticky.
  6. Back to the skillet full of apples – remove 1/2 cup of the apples with some of the syrup.
  7. 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.
  8. 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.
  9. Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Icing

  1. While the cake cools, make the icing.
  2. 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.
  3. After about 15 minutes, pour the icing over the warm cake.
  4. Now you’re ready to cut a slice or dig straight in with a spoon. Enjoy!

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.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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