This dish is the popular Skillet Apple Cake (no-oven stovetop apple cake), where sliced apples are caramelized directly in a non-stick frying pan, topped with a quick sponge batter, and cooked gently under a lid until golden and fluffy.
Stovetop Skillet Apple Cake
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Pan size: 24–26 cm (9.5–10 inch) non-stick skillet with a tight-fitting lid
- Servings: 6–8
Ingredients
Caramelized Apple Base:
- 2 large apples (firm, sweet-tart varieties like Honeycrisp, Gala, or Granny Smith), peeled, cored, and sliced into 0.5 cm thick crescents
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (25 g) granulated sugar
- ½ tsp ground cinnamon (optional)
Batter:
- 1 large egg (room temperature)
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- ¼ cup (60 ml) neutral vegetable oil (or melted butter)
- ½ cup (120 ml) whole milk (room temperature)
- 1 cup (130 g) all-purpose flour
- 1½ tsp (6 g) baking powder
- Pinch of salt
Finishing:
- 1 tbsp powdered sugar (for dusting)
Instructions
1. Caramelize the Apples
- Place a non-stick skillet over medium-low heat and melt 2 tbsp butter.
- Sprinkle 2 tbsp granulated sugar and ½ tsp cinnamon evenly over the melted butter.
- Arrange the apple slices in an even circular, overlapping pattern across the entire bottom of the pan.
- Cook gently for about 5 to 7 minutes until the apples begin to soften and release their juices, turning down the heat if the sugar begins to brown too quickly.
2. Prepare the Batter
- In a medium mixing bowl, whisk together the egg, ¼ cup sugar, and vanilla extract for about 1 minute until pale and frothy.
- Whisk in the vegetable oil and milk until well emulsified.
- Sift in the all-purpose flour, baking powder, and a pinch of salt.
- Whisk gently just until smooth and no dry flour pockets remain (do not overmix, or the cake will become dense).
3. Cook the Cake
- Reduce the stovetop heat to the lowest setting.
- Pour the batter evenly over the arranged apples in the skillet, gently spreading it with a spatula if necessary to seal the edges.
- Cover the skillet tightly with its lid.
- Cook on low heat for 20 to 25 minutes. The cake is ready to flip when the top surface is completely set, dry to the touch, and a toothpick inserted into the center comes out clean.
4. Flip and Finish
- Lightly grease a large flat plate or parchment sheet.
- Carefully slide or invert the cake onto the plate so the apple side faces up.
- Slide the cake back into the pan (apple-side up) for 2 to 3 minutes to lightly brown the bottom crust, if needed.
- Transfer to a serving platter, let cool for 5 minutes, and dust generously with powdered sugar before slicing.
Baker’s Tips
- Heat Control: Stovetop heat varies widely; keep the burner on its absolute lowest setting once the lid is on. If your burner runs hot, place a heat diffuser or cast-iron griddle beneath the pan to prevent the bottom from scorching.
- Pan Choice: A non-stick coating is essential so the caramelized fruit releases cleanly without tearing the crumb.