Apple Skillet Cake couldn't be easier to make! This cozy Fall dessert is made with fresh red and green apples and is perfect to serve with a scoop of ice cream or whipped cream! It's great comfort food for a cold Autumn or Winter night or year-round.
I used 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan with butter.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the cast-iron skillet. Top with half of the sliced apples. Arrange apple slices in a circular pattern, alternating red apple slices with green apple slices.
Bake uncovered until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.
Midway through baking, add the remaining half of the sliced apples for presentation purposes. Arrange apple slices in a circular pattern, alternating red apple slices with green apple slices. Return the cake to baking.
When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.
I provide step-by-step photos of how to arrange the sliced apples on top of the cake. Scroll up above this recipe card for photos.
Notes
What kind of baking pan to use? I used 10-inch round high-sided cast-iron skillet. You can also use a 9x3-inch springform pan. Or, use a high-sided 9-inch regular round cake pan (make sure it's at least 2 inches tall, or taller, not the short kind).
Use a scale to measure flour or aerate the flour well. Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Overpacking the flour results in a denser cake texture.
Apples. I used Granny Smith for green apples and Gala and Cosmic Crisp for red apples. You can also use Fuji.
Greek yogurt can be replaced with sour cream, buttermilk, or kefir.
Can you make it gluten-free? I have tested this recipe with King Arthur Measure for Measure Gluten-Free flour and it worked great! Just follow the recipe as is.