Caramel Apple Skillet Cake is bursting with chunks of apple, drizzled with a homemade caramel glaze, and perfect for fall baking.
This Caramel Apple Skillet Cake blends classic fall flavors—tender apples, warm cinnamon, brown sugar, and a buttery cake base—into one easy dessert. Made with sour cream and brown sugar for extra moisture, this cake bakes up soft and rich in an 8-inch cast iron skillet. Finish it with a simple caramel apple glaze for a dessert that’s cozy, comforting, and ideal for gatherings throughout the cooler months.
Why this skillet cake works
The combination of brown sugar and sour cream keeps the cake exceptionally moist while providing a hint of tang that balances the caramel sweetness. Apples folded into the batter add texture and a fresh, fruity bite. Baking in a cast iron skillet gives the cake a golden, slightly crisp edge while keeping the center soft. The caramel topping can be made from store-bought caramel sauce or a simple homemade caramel if you prefer.
Serving suggestion
Serve the skillet cake warm with a scoop of vanilla ice cream and an extra drizzle of caramel sauce for an indulgent fall dessert. If you make extra glaze, reserve some to spoon over individual servings. The contrast of warm cake and cold ice cream makes this a crowd-pleaser.
Recipe details
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour | Servings: 8
Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅓ cup milk
- 1½ cups apples, peeled and chopped
Caramel Topping
- 2 tbsp butter
- 2 tbsp milk
- ¾ cup powdered sugar
- ¼ tsp vanilla extract
- 1 tbsp caramel (store-bought or homemade)
- ¼ cup apple, peeled and chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter until creamy. Add the brown and granulated sugars and beat until the mixture is light and fluffy.
- Add the eggs one at a time and mix until combined. Stir in the vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add half of the flour mixture to the wet ingredients, mixing gently until just combined. Pour in the milk and mix slowly. Add the remaining flour mixture and mix until incorporated.
- Fold the chopped apples into the batter until evenly distributed.
- Spray an 8-inch cast iron skillet with non-stick baking spray. Pour the batter into the prepared skillet and smooth the top.
- Bake for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
- To make the caramel topping: melt the butter with the milk in a small bowl (a few seconds in the microwave works). Stir in the powdered sugar, vanilla, and caramel until smooth. Add the optional chopped apple to the topping if desired.
- Once the cake is cooled, run a knife around the edge and carefully invert the cake to remove it from the skillet if desired. Pour the caramel apple topping over the cooled cake just before serving.
Tips and variations
- Use firm, slightly tart apples (such as Granny Smith or Honeycrisp) for the best texture and balance with the caramel.
- For extra caramel flavor, double the caramel topping and reserve some to drizzle over ice cream.
- If you don’t have a cast iron skillet, a greased 8-inch cake pan will work—baking time may vary slightly.
- To make this recipe lighter, swap half the butter for unsweetened applesauce; the texture will change but the apple flavor will remain prominent.
- Store leftovers covered at room temperature for up to two days, or refrigerate for up to four days. Rewarm gently before serving.
Nutrition (per serving, approximate)
Calories: 390 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 18 g | Sugar: 42 g
Nutrition information is an approximation and should be used as a guideline.
This Caramel Apple Skillet Cake recipe first appeared on The Recipe Critic and is adapted here in a clear, easy-to-follow format for fall baking and dessert lovers.