CakesAmericanEasy

Caramel Apple Skillet Cake

Name: Caramel Apple Skillet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 tablespoons (57 g) unsalted butter, at room temperature; ¾ cup (165 g) packed brown sugar; 4 whole medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¼ inch thick; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1½ g) fine sea salt; 1½ cups (188 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ½ cup (113 g) unsalted butter, softened, at room temperature, cut into chunks; ¾ cup (150 g) granulated sugar; 1 whole large egg, at room temperature; 1 teaspoon (5 ml) vanilla extract; ½ cup (120 ml) buttermilk, at room temperature

From the MyKitchenBank Kitchen

A tender, buttery cake baked in a cast-iron skillet over a layer of caramelized apples and brown sugar. The apples cook down into a sweet, jammy topping that mingles with the crumb. Serve warm with whipped cream or vanilla ice cream for the ultimate comfort dessert.

Prep: 20 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 1 skillet cake (8 slices)

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Ingredients

8 servings

For the caramel topping
4 tablespoons (57 g) unsalted butter, at room temperature
¾ cup (165 g) packed brown sugar
4 whole medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¼ inch thick
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1.5 g) fine sea salt
For the cake batter
1½ cups (188 g) all-purpose flour
1½ teaspoons (7.5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
½ cup (113 g) unsalted butter, softened, at room temperature, cut into chunks
¾ cup (150 g) granulated sugar
1 whole large egg, at room temperature
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) buttermilk, at room temperature

Equipment (7)

10-inch (25 cm) cast-iron skillet
Medium mixing bowl
Large mixing bowl
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Preheat oven to 350°F (175°C)
Slice apples and toss with lemon juice immediately to prevent browning
Use a 10-inch (25 cm) cast-iron skillet; if using a different size, adjust apple and topping amounts proportionally
Have all ingredients at room temperature for even mixing

1
Prepare the skillet baseOven 350°F / 175°C
- Place the 10-inch cast-iron skillet in the oven while it preheats to 350°F (175°C).
- Once hot (about 2 minutes), carefully remove the skillet and add 4 tablespoons (57 g) of butter and ¾ cup (165 g) packed brown sugar.
- Return to the oven and let the butter melt and sugar dissolve for 1 minute, then carefully remove and tilt the skillet to coat the bottom evenly.
- The mixture should be a thick paste.
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Ready when: Butter is melted and sugar is evenly distributed across the hot skillet bottom
Tip: Use an oven mitt—the skillet is very hot. Do not stir; just tilt to even out.
2
Layer the apples
- Arrange the sliced apples in concentric circles or overlapping rows over the caramel mixture, starting from the center.
- Sprinkle with 1 tablespoon (15 ml) of lemon juice and ¼ teaspoon (1.5 g) fine sea salt.
- Do not stir or compress the apples; they will cook down naturally.
- Set the skillet aside at room temperature while you prepare the batter.
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Ready when: Apples are neatly arranged in a single layer and evenly coated with lemon and salt
Tip: Slice all apples to a uniform thickness so they cook evenly.
3
Mix dry ingredients
- In a medium bowl, whisk together 1.5 cups (188 g) all-purpose flour, 1.5 teaspoons (7.5 g) baking powder, and ¼ teaspoon (1.5 g) fine sea salt.
- Set aside.
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Ready when: Flour mixture is uniformly combined with no lumps of baking powder
Tip: Whisk to aerate the flour and evenly distribute the leavening agent.
4
Cream butter and sugar
- In a large bowl, beat ½ cup (113 g) softened butter and ¾ cup (150 g) granulated sugar together using a whisk or wooden spoon for 2–3 minutes.
- The mixture should be pale, light, and fluffy.
- You can also use an electric mixer on medium speed for 1–2 minutes.
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Ready when: Mixture is noticeably lighter in color and has increased slightly in volume
Tip: Do not skip this step; creaming incorporates air and creates a tender crumb.
5
Add egg and vanilla
- Beat in 1 large egg and 1 teaspoon (5 ml) vanilla extract.
- Mix until the egg is fully incorporated and the batter looks smooth and cohesive, about 1 minute.
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Ready when: No streaks of egg white remain and batter is uniform
Tip: If the batter looks curdled (grainy), it will still bake fine; this is normal when using cold or cool eggs.
6
Combine wet and dry
- Add half the dry ingredient mixture to the wet mixture and stir gently with a wooden spoon or spatula until almost combined, about 10–15 seconds.
- Add ½ cup (120 ml) buttermilk and stir another 10–15 seconds.
- Add the remaining dry ingredients and fold together until just combined.
- Do not overmix; a few streaks of flour are fine.
- The batter will be thick and slightly lumpy.
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Ready when: Dry ingredients are barely visible and batter is smooth with a thick, drop-cookie consistency
Tip: Overmixing develops gluten and makes the cake tough. Stop as soon as streaks of flour disappear.
7
Transfer batter to skillet
- Carefully pour or spoon the batter over the apple layer in the cast-iron skillet.
- Use a spatula to gently spread it into an even layer, being careful not to displace the apples beneath.
- The batter should cover the apples completely but doesn't need to reach all the way to the edge.
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Ready when: Batter is spread in an even layer and apples are no longer visible
Tip: Work gently; if apples shift, do not fret—they will settle as the cake bakes.
8
Bake the cakeOven 350°F / 175°C
- Place the skillet in the preheated 350°F (175°C) oven and bake for 35–40 minutes.
- The cake is done when a toothpick inserted into the thickest part of the crumb (avoiding the apples) comes out with just a few moist crumbs, and the top is golden brown.
- The edges should feel firm when lightly pressed.
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Ready when: Top is golden brown, edges are set, and a toothpick in the crumb comes out with a few moist crumbs
Tip: If the top is browning too quickly, tent loosely with aluminum foil for the final 10 minutes.
9
Cool and invert
- Remove the skillet from the oven and let it cool for 10–15 minutes at room temperature.
- This resting time allows the caramel to set slightly so it won't run off when you invert.
- Run a thin knife or offset spatula around the edges to loosen the cake from the skillet.
- Place a serving plate (at least 10 inches/25 cm) over the skillet and, using both hands and an oven mitt, carefully and quickly flip the skillet and plate together.
- The cake should release onto the plate with the caramelized apples on top.
- If any apples stick to the skillet, gently loosen them with a spatula and press them back onto the cake.
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Ready when: Cake has released from the skillet and apples are adhered to the top
Tip: Do not skip the resting period; hot caramel will slide off. Be confident and quick with the flip—hesitation can cause the cake to break apart.
10
Serve
- Serve the cake warm or at room temperature.
- Cut into 8 wedges and top each portion with a dollop of whipped cream or a scoop of vanilla ice cream.
- The cake is best enjoyed the day it is made but keeps well covered.
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Tip: Warm the cake in a 300°F (150°C) oven for 5–8 minutes if serving the next day to refresh it.

Good to know

Tips

Choose a mix of tart and sweet apples (Granny Smith with Honeycrisp, for example) to balance the rich caramel. Avoid mealy varieties like Red Delicious.
The caramel layer will not be perfectly thick or uniform—that rustic quality is part of the charm. Some areas will be deeper and more caramelized than others, which is desirable.
If you don't have buttermilk, you can make a substitute: stir 1 tablespoon (15 ml) of lemon juice or white vinegar into ½ cup (120 ml) of whole milk and let sit for 5 minutes until curdled.
Cast iron holds and radiates heat evenly, creating a beautifully browned, crispy exterior while the interior stays tender. Do not use a regular cake pan; the results will differ significantly.

Storage & reheating

Store covered with aluminum foil or plastic wrap at room temperature for up to 2 days. Do not refrigerate, as the caramel hardens. To reheat, loosely tent the skillet or serving plate with foil and warm in a 300°F (150°C) oven for 5–8 minutes. The cake can be frozen, covered tightly in plastic wrap, for up to 1 month; thaw overnight at room temperature and reheat as directed.

Substitutions

medium apples (Granny Smith, Honeycrisp, or a mix) → pears or a mix of apples and pears. Use firm pears (Bosc or Anjou) peeled and sliced to ¼ inch. Reduce lemon juice to ½ tablespoon (7.5 ml) as pears are less acidic. Pears will soften more than apples, so watch the bake time and check at 32 minutes.
buttermilk, at room temperature → plain Greek yogurt thinned with 2 tablespoons milk or water. Mix together 6 tablespoons (85 g) Greek yogurt with 2 tablespoons (30 ml) milk to get 1/2 cup (120 ml) liquid. This gives a tangier, slightly denser crumb.
granulated sugar → light brown sugar or coconut sugar. Use the same weight or volume. Brown sugar will darken the batter slightly and add deeper molasses notes. Coconut sugar may increase caramel depth.
vanilla extract → almond extract or ½ teaspoon bourbon or rum. Use half the amount for almond extract (½ teaspoon / 2.5 ml) to avoid overpowering the apples. Bourbon or rum adds a subtle warmth without changing the texture.