Super soft and delicious skillet apple cake. The recipe I want to share with you today is for a very simple and delicious apple cake. A perfect dessert for summer because you don’t even need to turn on the oven; a simple pan and stovetop will suffice. Easier than that! And I assure you, it turns out great, as good as a traditional oven-baked cake. It’s super soft and tender, just one bite will win your heart. Plus, apple cakes always have a delightful and unmistakable aroma that everyone loves, and they are perfect for any season. And this skillet version makes it suitable even for summer when the heat makes it difficult to turn on the oven. So, are you convinced to try it? Let’s run to the kitchen and make my irresistible soft apple cake together.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: Serves 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 192.48 (Kcal)
- Carbohydrates 34.69 (g) of which sugars 19.77 (g)
- Proteins 4.00 (g)
- Fat 4.83 (g) of which saturated 2.85 (g)of which unsaturated 1.85 (g)
- Fibers 1.56 (g)
- Sodium 17.25 (mg)
Indicative values for a portion of 84 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Skillet Apple Cake
- 2 eggs
- 1/2 cup sugar
- 3 tbsps butter
- 1.32 lbs apples
- 1/4 cup milk
- 1 1/3 cups all-purpose flour
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decoration)
What You Need to Make the No-Oven Apple Cake
- Pan
- Mixer
How to Make Skillet Apple Cake
Clean 2 apples and cut them into small cubes. Beat the 2 whole eggs with the sugar with a mixer for about 10 minutes until you have a light and frothy mixture. Add milk and melted butter to the eggs and mix. Add the sifted flour and baking powder.
Mix well. Finally, add the apple cubes and mix with a spatula to incorporate them into the batter. Peel another apple and slice it thinly. Grease a 9.5-inch diameter pan. Arrange the apple slices on the bottom. Pour the cake batter over it, leveling it with a spatula.
Transfer the pan to the stovetop and cover with a lid. Let the apple cake cook over low heat for about 20 minutes. Occasionally check the bottom by lifting slightly around the edges with a spatula. Don’t be afraid to lift the lid during cooking; the cake won’t deflate like a traditional oven-baked cake.
When the apple cake is cooked underneath and slightly set on top with many bubbles, it’s time to flip it. Turn it over onto a plate like an omelet and then gently slide it back into the pan. Let it cook on the other side, always over low heat and with the lid on, for 5-6 minutes. Transfer it to a plate and let it cool. Dust it as desired with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The apple cake keeps in a container for 2-3 days
If you prefer, you can replace the butter with 40 ml of vegetable oil and the milk with half a jar of plain yogurt or the same amount of plant-based milk
If you prefer, you can also choose a classic oven baking: pour the batter into a 9.5-inch greased and floured cake pan, arrange the apple slices on top, and bake in a preheated static oven at 350°F for 35-40 minutes
Also, read the recipe for my Invisible Apple Cake
