CakesAmericanEasy

Family Apple and Walnut Skillet Cake

Name: Family Apple and Walnut Skillet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 6 tablespoons (85 g) unsalted butter, divided: 4 tablespoons softened at room temperature, 2 tablespoons cold; ¾ cup (165 g) packed light brown sugar, divided: ½ cup for topping, ¼ cup for batter; 3 medium (500 g) Granny Smith apples, peeled, cored, and sliced into ¼-inch (6 mm) thick wedges; 1 cup (120 g) raw walnuts, roughly chopped into ½-inch (12 mm) pieces; 1½ cups (180 g) all-purpose flour; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1 g) baking soda; ½ teaspoon (3 g) kosher salt; 1 teaspoon (2½ g) ground cinnamon; ¼ teaspoon (½ g) freshly grated nutmeg; 2 (100 g) large eggs, at room temperature; ¾ cup (180 ml) buttermilk, at room temperature; 1 teaspoon (5 ml) vanilla extract

From the MyKitchenBank Kitchen

A rustic, one-pan skillet cake with soft spiced cake batter and a caramelized layer of apples and walnuts on top. The fruit sinks slightly as it bakes, creating a beautiful, moist cake that's perfect for breakfast, dessert, or a casual gathering. Serve warm with whipped cream or ice cream.

Prep: 20 min
Cook: 40 min
Wait: 15 min
Total: 1 hr 15 min
Makes: One 10-inch (25 cm) skillet cake, 8 slices

Save to My Kitchen Jump to recipe

Ingredients

8 servings

6 tablespoons (85 g) unsalted butter, divided: 4 tablespoons softened at room temperature, 2 tablespoons cold
¾ cup (165 g) packed light brown sugar, divided: ½ cup for topping, ¼ cup for batter
3 medium (500 g) Granny Smith apples, peeled, cored, and sliced into ¼-inch (6 mm) thick wedges
1 cup (120 g) raw walnuts, roughly chopped into ½-inch (12 mm) pieces
1½ cups (180 g) all-purpose flour
1 teaspoon (5 g) baking powder
¼ teaspoon (1 g) baking soda
½ teaspoon (3 g) kosher salt
1 teaspoon (2.5 g) ground cinnamon
¼ teaspoon (0.5 g) freshly grated nutmeg
2 (100 g) large eggs, at room temperature
¾ cup (180 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract

Equipment (7)

10-inch (25 cm) ovenproof cast-iron or steel skillet
Medium mixing bowl
Large mixing bowl
Whisk
Wooden spoon
Measuring cups and spoons
Grater or sharp knife for apples

Steps

Before you start

Preheat oven to 350°F (175°C)
Bring eggs and buttermilk to room temperature (30 min)
Have a 10-inch (25 cm) ovenproof skillet ready

1
Preheat and butter skilletOven 350°F / 175°C
- Position oven rack to the center and preheat to 350°F (175°C).
- Place the 10-inch (25 cm) skillet in the oven for 2 minutes to warm it.
- Carefully remove it, then coat the bottom and sides with the 2 tablespoons of cold butter, spreading it evenly.
- The cold butter will coat the pan quickly before melting.
+ Show details− Hide details
Ready when: Skillet is warm and butter is melted and coating the pan
Tip: Warming the skillet first prevents the apples from sticking and helps them caramelize.
2
Make the apple-walnut topping
- In the buttered skillet, arrange the apple slices in slightly overlapping concentric circles, starting from the outer edge and spiraling toward the center, filling any gaps.
- Sprinkle the ½ cup of brown sugar evenly over the apples, then scatter the chopped walnuts over the top.
- Set the skillet aside on a heat-safe surface (it will be warm but not hot).
+ Show details− Hide details
Ready when: Apples are arranged and topping is evenly distributed
Tip: Arrange apples in a circular pattern so they cook evenly; the edges won't dry out faster than the center.
3
Mix dry ingredients
- In a medium bowl, whisk together the 1.5 cups of flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk for about 30 seconds to combine and aerate the mixture.
+ Show details− Hide details
Ready when: Dry ingredients are evenly combined with no streaks of cinnamon
Tip: Whisking the dry ingredients distributes the leavening agents evenly, preventing dense spots in the cake.
4
Cream butter and sugar
- In a large bowl, beat together the 4 tablespoons of softened butter and the ¼ cup of brown sugar with a wooden spoon or hand mixer on medium-low speed for about 2 minutes, until pale and slightly fluffy.
- The mixture should look like wet sand with air pockets.
+ Show details− Hide details
Ready when: Mixture is pale, creamy, and slightly increased in volume
Tip: Softening the butter at room temperature makes it easier to incorporate air, creating a tender crumb.
5
Add eggs and vanilla
- Add the 2 room-temperature eggs one at a time to the butter-sugar mixture, beating well for about 20 seconds after each addition.
- Then add the vanilla extract and stir to combine.
+ Show details− Hide details
Ready when: Batter is smooth, light, and no streaks of egg white are visible
Tip: Room-temperature eggs blend more easily into the batter, creating a smoother, more cohesive mixture.
6
Alternate dry and wet ingredients
- Add one-third of the dry mixture to the wet ingredients and stir with a wooden spoon until barely combined.
- Pour in half of the buttermilk and stir until just mixed.
- Repeat: add half of the remaining dry mixture, then the rest of the buttermilk.
- Finally, add the last of the dry mixture and stir until the batter just comes together.
- Do not overmix—some streaks of flour are okay.
+ Show details− Hide details
Ready when: Batter is combined with no large pockets of flour; texture is thick and chunky
Tip: Overmixing develops gluten and makes the cake tough. Stop as soon as you see no dry flour streaks.
7
Spread batter over apples
- Pour the batter evenly over the apple-walnut topping in the skillet, spreading it gently with a spatula or the back of a spoon to an even thickness.
- The apples will peek through slightly, which is normal.
- Do not press down hard, as you want to preserve some of the topping.
+ Show details− Hide details
Ready when: Batter is smoothly spread with an even surface and some apple and walnut pieces visible
Tip: Gently spreading the batter keeps the apples from sinking completely and ensures they caramelize on top.
8
Bake the cakeOven 350°F / 175°C
- Place the skillet in the preheated 350°F (175°C) oven and bake for 38–42 minutes, until the top is golden brown and a toothpick inserted into the cake portion (avoiding the apple layer) comes out with just a few moist crumbs.
- The edges should be slightly darker than the center, and the cake should spring back when lightly pressed.
+ Show details− Hide details
Ready when: Top is golden brown, toothpick shows moist crumbs not wet batter, cake springs back when pressed
Tip: Do not open the oven door in the first 30 minutes. Oven temperatures vary; start checking at 35 minutes.
9
Cool in skillet
- Remove the skillet from the oven and place it on a wire rack or heat-safe surface.
- Let the cake cool for 10–15 minutes in the skillet.
- This resting time allows the crumb to set and makes the cake easier to handle and serve.
+ Show details− Hide details
Ready when: Skillet is cool enough to handle, cake is warm but not piping hot
Tip: Cooling in the skillet keeps the apple layer intact. If you flip the cake too early, the apples may separate.
10
Turn out onto a plate
- Place a large, shallow serving plate or cutting board (at least 11 inches / 28 cm in diameter) over the top of the skillet.
- Hold the plate and skillet firmly, invert them together in one confident motion, then carefully lift off the skillet.
- The apple side should now be on top.
- If any apple slices stick to the skillet, gently lift them off with a spatula and place them back on the cake.
+ Show details− Hide details
Ready when: Cake is released from skillet with apples on top
Tip: The cake must cool slightly but still be warm so it releases cleanly. Too hot and it breaks apart; too cool and it sticks.

Good to know

Tips

Do not skip bringing the eggs and buttermilk to room temperature. Cold ingredients won't incorporate evenly, resulting in a dense crumb.
Choose a cast-iron or heavy steel skillet. Thin aluminum pans conduct heat too quickly and may burn the apple layer.
If the apple-walnut layer is browning too quickly (after 20 minutes), place a sheet of aluminum foil loosely over the top to slow browning while the cake interior finishes baking.
Serve warm with lightly whipped cream, Greek yogurt, or vanilla ice cream for the best flavor and texture contrast.

Make ahead

The batter can be made up to 4 hours ahead and stored covered in the refrigerator, but assemble the skillet with apples, walnuts, and batter no more than 15 minutes before baking.

Storage & reheating

Store the cooled cake covered with foil or in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 8–10 minutes. Refrigerate for up to 4 days; reheat gently before serving. Freezing is not recommended due to the fruit layer becoming watery upon thawing.

Substitutions

Granny Smith apples → Honeycrisp or Jonagold apples. Use apples with firm flesh that hold their shape. Avoid Red Delicious, which become mushy.
raw walnuts → Pecans or raw almonds, chopped to the same size. Pecans offer a buttery flavor; almonds add a slightly different texture and subtle nuttiness.
buttermilk → 2 tablespoons lemon juice or white vinegar mixed with ¾ cup (180 ml) whole milk, let sit 5 minutes. This creates acidity that activates the baking soda and baking powder for proper rise.
ground cinnamon → ½ teaspoon cinnamon plus ⅛ teaspoon ground cardamom for a more complex spice flavor. Cardamom adds warmth and floral notes; use sparingly as it can overpower the apple flavor.