Apple Pie Skillet Cake

Apple Pie Skillet Cake | Get Inspired Everyday!

Apple Pie Skillet Cake | Get Inspired Everyday!

This time of year is perfection with the last of of season ripe tomatoes, and the fall fruit in full swing! I like having vine-ripened tomatoes and apples in the same week – it gives you the sense of having your cake and eating it too. (Although I’ll have to say, I’m definitely hoarding the last of my garden tomatoes.)

And…speaking of cake, we’ve had a chilly fall, and I found myself wanting to bake like crazy. Since I’ve been wanting to update this recipe for a while, I decided to get busy and remake one of our favorites. Everyone loves this recipe because it really is the best of both worlds, with a pie filling on the bottom, and a vanilla scented cake on top.

Apple Pie Skillet Cake | Get Inspired Everyday!

This cake bakes into a tender moist deliciousness that’s best served warm with Homemade Coconut Ice Cream, The Best Vanilla Bean Ice Cream, or Homemade Maple Ice Cream.

Apple Pie Skillet Cake | Get Inspired Everyday!

For the apples, peel, core, and slice them into quarters. Then, slice each quarter into 1/4 inch slices.

Apple Pie Skillet Cake | Get Inspired Everyday!

Sauté them in a 9 inch ovenproof skillet, I used a cast iron skillet. I kept a lid on the pan for the first 5 minutes of the cooking time to help soften the apples. In the second half of the cooking time, I removed the lid to let the juices cook down until they were thick.

Apple Pie Skillet Cake | Get Inspired Everyday!

When the apples are just tender, pour the cake batter evenly over the top…

Apple Pie Skillet Cake | Get Inspired Everyday!

… and then bake into perfection!

Apple Pie Skillet Cake | Get Inspired Everyday!(As you can see, part of the filling bubbles up around the edges creating caramelized cake edges that everyone always fights over.)

Apple Pie Skillet Cake | Get Inspired Everyday!Apple Pie Skillet Cake | Get Inspired Everyday!I’ve had so many questions asking if there’s a typo in the recipe because it doesn’t contain flour of any kind. But I assure you it’s definitely not a typo, there’s something magical about nut butters where they can transform into cake, cookies, and brownies that have the best flavor!

5.0 from 2 reviews
Apple Pie Skillet Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Cake:
  • 8 ounces cashew butter, (1 cup)
  • ½ cup honey
  • 2 eggs
  • ½ Teaspoon baking powder
  • 2 Teaspoons vanilla
  • Apples:
  • 2 pounds baking apples, peeled,cored, and sliced ¼ inch thick
  • 2 Tablespoon butter, or coconut oil for dairy free
  • 1 Teaspoon Vietnamese cinnamon
  • optional: a tablespoon or two of honey if your apples are really sour
Instructions
  1. In a medium sized bowl, mix together all the cake ingredients until the batter is smooth, set aside.
  2. Preheat the oven to 325F.
  3. Place a 9" cast iron skillet (or oven proof skillet), over medium heat.
  4. Sauté the apples with the butter or coconut oil and the cinnamon. Place a lid over the skillet and cook for 5 minutes, stirring occasionally. Remove the lid and cook until the juices are almost gone, about 5 more minutes.
  5. When the apples are just tender, pour the cake batter over the top and place the skillet in the oven.
  6. Bake for 20-25 minutes or until the cake batter has just set.
  7. Serve the skillet cake right out of the oven with ice cream - We really like this Homemade Coconut Ice Cream
Notes
For baking apples, I like to use Macintosh, Sweet 16, or Pipin. Granny Smith will work just fine if a more interesting apple isn't available!


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32 Comments on “Apple Pie Skillet Cake”

  1. Excellent! I used almond butter, instead of cashew; doubled the recipe; & baked in a bundt pan for 30-35 minutes. The cake looked beautiful and tasted fantastic!

    1. I’m so glad you enjoyed it, and I’m really excited about your variation because sometimes you just need a bit more dessert for entertaining, so I’ll be trying this in a bundt pan sometime over the holidays for sure!

    1. I would try for a milder honey so that it doesn’t overwhelm the other flavors. I normally use a local honey, but Orange Blossom, Fireweed, or Tupelo honey are all nice options! If you’d like to use a local honey, find one that’s not overwhelming to your taste! Let me know how it goes and if you have anymore questions! 🙂

  2. Oh my gosh! This was awesome. My husband ,who is an apple pie connoisseur, even had seconds. My children liked it as well. As someone who has been forced for health reasons to give up my beloved desserts, this site is perfect . Thank you so much! The healthy no bake chocolate cookies will be next Sundays dessert.

    1. Most of my dessert recipes are inspired by the same reasons – I’ve been ok giving up some things, but it’s sure nice to have some of those familiar flavors back in my life again! I’m so glad your whole family was able to enjoy it! 🙂

  3. Do you mean 8oz or 4 oz of cashew butter for this recipe? You specify 8 oz but then use (1/2C) in the ingredients list. Please let me know. I am very excited to make this!

    1. My mistake, it’s the 8 ounces which is usually about 1/2 a jar. I’ve corrected the recipe and I’m sure glad you caught that, luckily everyone that has made it went with the 8 ounces. Let me know how it goes, and thanks for commenting, I really appreciate it when someone catches a mistake so that I can fix it! 🙂

    1. Thanks for the great idea! We don’t have pecan butter here, but I want to try making it. I love the sweet, slightly maple flavor of pecans, so I think it would be great in baked goods!

  4. Yum yum! I love this idea! I can’t have cashews, so I’ll have to try it with coconut butter like the previous commenter. Thanks for the recipe!

    1. I’m working on a Coconut Mana, (coconut butter) based cake with vanilla bean, (hoping to get it out in the next couple of months)!

  5. It was so yummy that it has been a must-have weekend dessert. The second time, I used an electric mixer for the cake mixture and the top was flufier. Thank you for sharing.

  6. I really love your recipe! My daughter is allergic to nuts and most seeds 🙁 but we tried your recipe with coconut butter/manna instead of cashew butter and it turned out fantastic!
    Thanks for sharing, janell

    1. Thanks for telling me about the coconut butter/manna, I’d like to get away from using nuts as the base in my recipes. I’ll have to look for some and give it a try!

  7. I have mine in the oven right now. I can’t do nuts so I used Sunflower Seed Butter and i am licking the bowl. Thanks for the recipe!

  8. The cake looks wonderful! We have an egg allergy in the house…can we use flax egg or applesauce as a substitute?

    1. I don’t have much experience with egg substitutes, but I would try the flax egg over the applesauce. Let me know if it turns out!

  9. I have almond butter, more than I can use. Can I use this in this instead without a huge texture or taste change (never had cashew butter, don’t know where to find it and everything else I have on hand so I could make it today w/o going to the store.). Looks great!

    1. You can use almond butter, I’ve substituted it before with good results. The almond butter makes for a deeper nut flavor than the cashew, and it’s not quite as smooth but it’s barely enough to notice! Just make sure to use a flavorful apple because that’s the key.

  10. Yum! I don’t tolerate all of the almond flour recipes well, but I’ll have to see if the cashew butter works for me. I’m really excited about fall baking!

    1. I know what you mean about recipes with a lot of almond flour – I save those for an occasional treat! This recipe only has a half cup of cashew butter, so there’s a greater fruit to nuts ratio which seems to work better for me.

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