Apple Cinnamon Skillet Cake
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.
Apple Cinnamon Skillet Cake
- 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.