Apple Cinnamon Skillet Cake

Melanie Lorick
by Melanie Lorick
8 - 12 Servings
55 min

This Apple Cinnamon Skillet Cake captures the comforting fall flavors of ripe apples and delicate cinnamon that will have you grabbing a few extra bites after each serving. Baking and serving in a cast iron skillet adds a delightful rustic feel that is the perfect compliment to your fall table. Plus, flax eggs and applesauce make this cake dairy-free...just add a scoop of your favorite dairy-free ice cream and a sprinkle of cinnamon to top off each portion. Warm apple cinnamon merged with vanilla ice cream? Yes, please!

I hope your family enjoys this cake as much as we do. Snap a pic and tag me so I can share the experience with you!

2 medium apples (I used Fuji) offer the perfect amount of apple bites throughout the cake. Applesauce provides a more robust apple flavor.

The flax eggs and cinnamon give the crust and cake interior a gorgeous golden color.

Yes, the apples and missing cake slice make this an Apple Cinnamon Skillet Cake, PAC-MAN version. icon

Apple Cinnamon Skillet Cake
Recipe details
  • 8 - 12  Servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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  • 2 1/2 cups all-purpose flour
  • 2 cups diced baking apples (I used Fuji)
  • 1 cup unsweetened applesauce
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup chopped pecans (lightly toast before chopping, if desired)
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
  • 2 tbsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pure vanilla extract

Preheat oven to 350ºF.
In a small bowl, combine flax meal and water, stirring to combine thoroughly. Place in refrigerator while preparing other ingredients.
If desired, lightly toast pecans in a skillet over medium heat before chopping. Keep over heat for approximately 3 minutes. Avoid adding oil - pecans contain enough.
In a large bowl, add flour, baking soda, baking powder, salt, and cinnamon. Whisk together thoroughly to combine.
Using a stand or hand mixer, beat applesauce, light brown sugar, granulated sugar, and vanilla extract until combined. While beating, slowly pour in the flax eggs.
Add the dry ingredients in spoonfuls, stirring slowly. Continue stirring until the dry ingredients are completely incorporated into the wet. Fold in the diced apple and chopped pecans.
Pour batter into skillet and bake for about 35 - 40 minutes until a toothpick inserted in the middle of the cake comes out clean.
Enjoy warm with topping of choice.
  • I add a little EVOO (about 1/2 tbsp) to the skillet before adding batter and coat it prior to adding batter. Make sure your cast iron is well seasoned.
  • This recipe used an 11-inch cast iron skillet. For 9-inch skillets, decrease the oven temperature to 325ºF and add 8 minutes to the baking time. For 12-inch skillets, increase oven temperature to 375ºF and subtract 8 minutes from the baking time. Of course, use a toothpick or skewer towards the end of baking to insert into the center, checking for "doneness." The skewer should be clean when removed.
Melanie Lorick
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  • Connie Connie on Sep 21, 2020

    What size iron skillet?

    • Melanie Lorick Melanie Lorick on Sep 21, 2020

      Hi, Connie! Thanks so much for your question. I used an 11-inch skillet; though, you can certainly use a different size. If your cast iron is a 10-inch, bake at 325ºF and add 8 minutes to the baking time. If yours is a 12-inch, bake at 375ºF and subtract 8 minutes from the baking time. I always use a small skewer to check for doneness in the center within the last few minutes of baking, just in case.

      Let me know if you give this recipe a try - I'd love to share with you! 😊

  • Kat Kat on Sep 21, 2020

    Looks very yummy. Can I use normal eggs instead of flax eggs?

    • Melanie Lorick Melanie Lorick on Sep 22, 2020

      Thanks, Kat! You sure can - it's a 1:1 ratio, so you are welcome to use 2 regular eggs. I'd love to know if you make this and hope all is well with you! 🤗