Apple Fritter Skillet Cake
This apple fritter skillet cake is a true apple fritter in cake form, with gooey cinnamon apples, rich brown butter cake, and a sweet vanilla glaze.
Okay, as a bit of an apple fritter connoisseur, let me tell you, this recipe is tried and true. I’ve been testing it on and off for years, never quite hitting the mark of exactly what I wanted. I didn’t want just another apple cake; it needed to actually remind me of an apple fritter.
One of the changes that finally made it click was ditching the loaf pan for a cast iron skillet. The shallower cake means more of that craggy, cinnamon-apple topping (arguably the best part) and gives the whole thing much more of that classic fritter feel.
This apple fritter skillet cake is one that’s close to my heart. With gooey cinnamon apples, brown butter cake, craggy caramelized edges, and a sweet glaze that settles into all those little nooks and crannies, this is finally the apple fritter cake I had in my head all those years.
Whilst on this apple fritter cake journey, it was also important to me that I could use whatever apples I had on hand—which, during apple season here in Maine, is usually McIntosh or Macouns. I did this for the same reason I created my Apple Crisp with McIntosh Apples recipe: who wants to go apple picking for their favorite snacking apples, only to turn around and buy different apples specifically for baking? No thank you. Silly.
I understand the logic behind using Granny Smith—they’re more tart and release less moisture, which certainly comes in handy when baking. But with a few little tweaks, we make those juicy, freshly picked apples work perfectly here.
What you’ll love about this recipe:
Ingredients you’ll need to make apple fritter cake
Just a few notes on what you’ll need to make this recipe! I recommend preparing your ingredients in advance (like above) as there are a few separate components to making this skillet cake.
brown sugar Filling
- light brown sugar
- ground cinnamon
Apple Filling
- butter
- ground cinnamon
- apples – Use the apples you have. When I’m baking during apple season, I like to use whatever I have on hand—which is usually McIntosh. I used to get caught up in always using Granny Smith or a specific “baking apple,” but I’ve learned you can still bake with the apples that you pick.
- granulated sugar
Fritter cake
- light brown sugar + granulated sugar
- unsalted butter
- vanilla extract
- eggs
- all-purpose flour
- baking powder + baking soda
- ground nutmeg – key to give the cake that classic donut-shop flavor.
- buttermilk – keeps the cake incredibly soft and tender while adding just a little tang to balance the sweetness.
- applesauce or apple butter – apple butter will give you a slightly deeper, more concentrated apple flavor.
- melted butter – brushed over the warm cake before glazing for that extra buttery, almost-fried apple fritter finish.
You will need an 8-inch cast iron skillet for this recipe.
What are the best apples for apple fritter skillet cake?
Living in Maine, I am of course a die-hard apple picker—but I refuse to go out and buy specific “baking apples” after coming home with a bushel of perfectly good apples! There’s nothing more devastating than searching for ways to use up your haul only to find that every recipe calls for a tart, firm baking apple like Granny Smith. No thank you.
I make my apple recipes with McIntosh, Macouns, and Honeycrisp, and all three have worked beautifully for me. The important thing, especially when using a softer variety like McIntosh, is to use fresh, firm apples. Save those McIntoshes that are starting to get soft and mealy for something else.
So, yes, you can absolutely use a traditional baking apple here—but you don’t have to. If you’re using a non-baking variety, just make sure it’s fresh and firm. Apple-picking haul officially approved. 🍎
We’re all officially in our fall cooking era, so here are a few other sweet treats you don’t want to miss:
- Oatmeal Cream Pies
- The Best Apple Crisp with McIntosh Apples
- The Best Crumbl Pumpkin Cookies
- Brown Butter Sea Salt Chocolate Chip Cookies
- Bakery Style Maine Whoopie Pies
- Reese’s Crumbl Peanut Butter Cookies
What makes this taste like an apple fritter?
A few key ingredients and tricks help us pull off the apple fritter experience, just in cake form. Because if we’re calling it an apple fritter cake, it better actually taste like one!
- The cast iron skillet. Baking the cake in cast iron gives every slice a caramelized edge with that slightly crisp bite you dream of when biting into a real apple fritter.
- A little extra apple flavor. Adding applesauce or apple butter right to the batter gives the cake itself a subtle apple flavor, rather than relying entirely on the apple filling.
- We cook the apples first. Apple fritters don’t typically have big, firm pieces of apple throughout, so we soften ours before they ever hit the batter. This also helps create that gooey cinnamon-apple filling.
- Don’t skip the nutmeg! This is the secret ingredient. Nutmeg gives old-fashioned donuts that unmistakable warm bakery flavor—you’ll get it as soon as you taste it here!
- A brush of melted butter. As soon as the cake comes out of the oven, we brush the top with melted butter to give it a little of that rich, fresh-from-the-fryer flavor.
- Plenty of classic vanilla glaze. And I mean plenty. That sweet vanilla donut glaze settles into all the craggy little pockets on top and is really what brings the whole apple fritter situation home.
How to brown butter
Brown the butter in a small saucepan over medium-high heat. Once melted, stir constantly with a rubber spatula to prevent the milk solids from burning. The browning process should take about 6–8 minutes.
The butter will first begin to sizzle and develop a thick white foam. Keep stirring! As the water cooks out, the sizzling will quiet down and the foam will change to tiny, clearer bubbles. At this point, you’re getting close.
Remove the pan from the heat and give it a stir. You should see brown bits collected on the bottom of the pan, and the butter itself should be a deep golden color, almost light orange, with a rich, nutty aroma. Set aside and let cool for 10–15 minutes before using.
Check out my video here for more tips on browning butter.
How to make apple fritter skillet cake
Start with the apples and batter. Sauté the chopped apples in butter until they’re just starting to soften, then add the sugar and cinnamon and cook until glossy and most of the extra juices have cooked down. Make your brown butter cake batter while the apples cool.
Prep your skillet. Generously butter an 8-inch cast iron skillet, making sure to get the bottom and sides so nothing sticks.
Start layering. Spread half of the cake batter into the skillet, then top with about ⅔ of the cinnamon apples and ⅔ of the cinnamon brown sugar filling. I like to keep most of the good stuff in this first layer so the final topping stays a little lighter—too much weight on top can cause the center of the cake to sink as it bakes.
Add the final layers and swirl. Spread the remaining batter over the top, followed by the rest of the apples and brown sugar. Run a skewer through the cake horizontally and vertically a few times to create those gooey apple-cinnamon ribbons throughout. This also helps to create the mountainous crevices on top while it bakes.
Bake and glaze. Bake at 350°F for about 35 minutes, then brush the warm cake with melted butter. Once completely cooled, pour the vanilla glaze over the top and let it settle into all those apple-fritter crevices.
Once glazed, you’ll want to let it cool as much as possible (frustrating, I know) before cutting into it. Cutting the cake too soon can lead to it falling apart a bit. Cast Irons tend to hole their heat for awhile, so I recommend waiting a minimum of 30 minutes before icing and an additional 30 minutes before slicing.
Tips for the best apple fritter cake
- Watch your brown butter closely. Once the bubbles become smaller and foamy and you start seeing golden flecks on the bottom, you’re almost there. Pull it from the heat as soon as it smells nutty and turns golden brown—brown butter can become burnt butter very quickly!
- Cook the apples until most of the liquid is gone. We want soft, gooey apples, but we don’t want all that extra moisture making its way into the cake. You’ll find the apples become glossy and almost syrupy when they’re ready.
- Keep the top layer light. I recommend using about two-thirds of the apples and cinnamon-sugar filling in the first layer, saving just enough for the top. Too much heavy filling on top can weigh down the batter and cause the center to sink.
- Don’t get carried away with the swirling. A few passes horizontally and vertically are all you need. Over-swirling will mix everything together instead of leaving those delicious pockets of cinnamon sugar and gooey apples.
- Don’t underbake it. Start checking around 35 minutes—the center should be set and a toothpick inserted into the cake should come out with a few moist crumbs.
- Wait until the cake is cool to glaze. Painful, I know, but worth it! Glazing a warm cake will cause the glaze to disappear right into it; a cooled cake gives you that thick, white, classic apple-fritter glaze on top.
Recipe FAQs
Can I make this without a cast iron skillet?
Yes! A metal 8×8 baking pan is the best substitute here. Baking time may vary – you’ll want to start checking at 30 minutes.
Can I use McIntosh apples for apple fritter cake?
Absolutely—and I do! McIntosh, Macouns, and Honeycrisp have all worked well for me. If you’re using a softer apple like McIntosh, the key is choosing fresh, firm apples rather than ones that have started to become soft or mealy.
Do I need to peel the apples?
I recommend peeling them for this recipe. A real apple fritter has soft little pockets of apple rather than noticeable pieces with skin, and peeling helps us get closer to that texture.
Why did my apple fritter cake sink in the middle?
Too much moisture or weight in the center can cause the cake to sink. Make sure you cook down the apples until most of their juices have been absorbed, and put about two-thirds of the apples and brown sugar filling in the first layer, leaving a lighter amount for the top. Be sure to bake until the center is cooked through and doesn’t jiggle, even in the slightest.”
How to store leftover apple fritter cake?
Cover the skillet tightly or transfer leftover slices to an airtight container for 3-4 days. Give it a quick warm up in the microwave to take a leftover slice of apple fritter cake to the next level (I do this with leftover apple fritters too!).
Apple Fritter Skillet Cake
Ingredients
Method
- Prepare the skillet. Preheat the oven to 350°F. Generously grease an 8-inch cast iron skillet with butter and set aside.
- Make the brown sugar filling. In a small bowl, mix together ½ cup packed light brown sugar and 2 teaspoons ground cinnamon until well combined. Set aside.
- Brown the butter. Add ½ cup (1 stick) unsalted butter to a light-colored saucepan or skillet over medium heat. Once melted, the butter will begin to foam and bubble vigorously—this is the water cooking out. Continue cooking, stirring or swirling the pan frequently. The bubbles will gradually become smaller and finer, and you'll start to see golden-brown flecks forming on the bottom of the pan. As soon as the butter smells nutty and the milk solids are golden brown, not dark brown or black, immediately remove it from the heat and pour it into a heat-safe bowl, making sure to scrape in all those flavorful browned bits. Let cool slightly while you prepare the other ingredients.
- Cook the apples. Melt 2 tablespoons butter in a skillet over medium heat. Add 2 large apples (about 2 cups chopped)and sauté until they just begin to soften. Add ¼ cup granulated sugar and 1 teaspoon ground cinnamon and continue cooking, stirring occasionally, until the apples are tender and most of the juices in the pan have been absorbed. Remove from the heat and set aside.
- Mix the dry ingredients. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground nutmeg. Set aside.
- Make the cake batter. Add the slightly cooled browned butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar to the bowl of a stand mixer. Beat for about 2–3 minutes, until thoroughly combined and slightly thickened. It will not become light and fluffy.
- Finish the batter. Add the dry ingredients in two additions, alternating with ½ cup buttermilk*, mixing on low just until combined after each addition. Avoid overmixing.
- Layer the cake. Spread half of the cake batter evenly into the prepared skillet. Spoon about ⅔ of the cooked apples over the batter, followed by ⅔ of the cinnamon-brown sugar filling. Spread the remaining batter over the top, then finish with the remaining apples and brown sugar filling.
- Swirl. Run a skewer or thin knife through the cake horizontally and then vertically, creating swirls throughout the batter. Don't overdo it—you want distinct pockets of cinnamon sugar and apples.
- Bake. Bake at 350°F for about 35 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Brush with butter. Melt 1 tablespoon butter and brush it generously over the top of the cake as soon as it comes out of the oven. Let the cake cool completely in the skillet before glazing.
- Make the glaze. Whisk together ¾ cup confectioners' sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add additional milk, up to 1 tablespoon, a little at a time until the glaze reaches your desired consistency.
- Glaze and serve. Pour the glaze generously over the completely cooled apple fritter skillet cake. Let the glaze set slightly before slicing and serving.
