Skillet Apple Cake
A warm, spiced apple cake baked in a skillet featuring cinnamon, nutmeg, and pecans, perfect for cozy gatherings and autumn desserts.
Ingredients
Instructions
- Sift flour, baking powder, salt, nutmeg, cinnamon, cloves, and sugar into a large mixing bowl or directly into the skillet.
- Combine salad oil and beaten egg in a separate bowl.
- Add chopped and peeled apples and pecans to the oil and egg mixture.
- Pour the wet mixture into the dry ingredients in the skillet and stir until combined.
- Bake at 375°F (190°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute 1/2 cup of the sugar with brown sugar for added moisture and a richer flavor. If you don't have pecans, walnuts or almonds work well too. Ensure that the apples are tart varieties for the best flavor balance. You might even add a handful of raisins for extra sweetness.
Serving Suggestions
Serve this skillet apple cake warm with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a side of Artichoke Tossed Salad for a complete meal. Drizzle with caramel sauce or a sprinkle of powdered sugar before serving for an elegant touch.
Storage & Reheating
Allow the skillet apple cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. To reheat, place slices in a microwave for 15-20 seconds or warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Apple Cake contains roughly 485 calories, with 8g protein, 73g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (33% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1150mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil for this recipe?
Yes, you can use melted coconut oil or even unsalted butter as a substitute for salad oil. Just ensure that the butter is melted and cooled slightly before mixing it with the eggs to prevent cooking them.
What type of apples are best for this cake?
Tart apples like Granny Smith or Honeycrisp are ideal for this recipe as they provide a nice contrast to the sweetness of the cake. You can mix different varieties for added flavor complexity.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it as mentioned above and let it sit at room temperature for a couple of hours before serving to enhance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).