Apple Skillet Cake

Elena Butuc

I find these skillet cake recipes absolutely brilliant. I've tested lately the apple cake. It came as a natural consequence after the marble cake success. They are both wonderful, make a note of them and try them out! Of course the oven isn't a problem now, but what if you were baking lunch/dinner in the oven and you suddenly felt like eating an apple cake, too? My solution to this is this apple skillet cake, very easy to cook, quick, soft and tasty.

Of course, it's not an exquisite work of art, it's merely a fluffy sponge cake with apples which, I can assure you, will be enjoyed with great appetite. If you top it with some whipped cream/just cream, it will easily turn into a quick cake!

You can use any size of skillet to cook this cake - but just so you know, the cake will be higher in the 24-26cm skillet and lower in the 28cm skillet. The tip with the parchment paper is great for flipping the cake, keep it in mind for when cooking an omelette, too...

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Ingredients

Metric US

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Apples

1 piece

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Egg

2 pieces

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Sugar

130 g

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Vegetable oil

60 ml

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Milk

140 ml

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White flour

200 g

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Baking powder

1 tsp

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Salt

0.5 tsp

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Vanilla Extract

1 tsp

Step by step

Cut the apple in half and core it.

Cut one of the halves into thin slices, cut the other one into small cubes.

Grease the (non-heated) skillet with a little butter or oil and sprinkle over 1 tbsp sugar.

Shake the skillet for the sugar to spread evenly.

I used a medium sized skillet, 24cm in diameter. A 26cm skillet would also be suitable for these quantities.

Arrange the apple slices on the bottom.

In a bowl, beat well the 2 eggs, sugar, salt and vanilla extract.

Pour in the oil little by little, whisk.

Then the milk.

Stir in the flour and the baking powder, whisk well so that there aren't any lumps.

At the end, add the diced apple to the batter, stir.

Pour the batter into the prepared skillet.

Cover with a lid and place on the stove top over low heat for 25-30 minutes.

After that you'll notice that the side turns slightly brown and the batter on top is not sticky any more. It's time to flip it over.

For this, cover the skillet with a piece of baking paper, then with a plate.

Turn it over carefully and put the skillet aside.

Now take the cake together with the baking paper and return to the skillet for another 5 minutes over low heat.

After that, turn heat off and let cool in the skillet or lift out onto a plate/platter.

Slice and serve with great appetite, it's good either warm or cold.

Here are the same ingredients, but I used a 28cm skillet. The height is perfect, but it may need some more apple slices at the base. Anyway, I think this is the best version.

Enjoy!

Quantity: 500 g (8-10 sevings)

Prep time: 60 min