Skillet Apple Cake

Makes 8 servings


  • ½ cup old-fashioned or quick-cooking rolled oats
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
  • ⅓ cup salted butter, melted
  • CAKE
  • 1 tbsp salted butter, softened
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ cup cold salted butter, cut up
  • ⅔ cup granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 1 large egg, at room temperature
  • ½ cup milk
  • 1 tsp pure vanilla extract
  • 1 large Granny Smith or Gala apple, cored, peeled and sliced thinly (about 1 cup)
  • 1 tsp fresh lemon juice
  • 1 tbsp salted butter, melted
  • Vanilla bean ice cream, for serving
  • Homemade Caramel Sauce, for serving


  1. For streusel topping, in medium bowl, combine oats, flour, granulated and brown sugars, cinnamon, nutmeg and salt. Stir in melted butter until evenly moistened. Cover and refrigerate.
  2. For cake, preheat oven to 375°F. Line a 10-inch cast-iron skillet with parchment paper. Brush softened butter onto parchment paper; set aside.
  3. In a medium bowl, whisk together flour and baking powder. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Stir in granulated sugar, cinnamon, nutmeg and allspice. Make a well in center of the flour mixture.
  4. In a small bowl, whisk together egg, milk and vanilla; add all at once to flour mixture. Stir until a soft dough forms. Spread dough in an even layer in prepared skillet. Toss apple slices with lemon juice; arrange on dough. Brush with 1 tablespoon melted butter. Sprinkle evenly with streusel topping.
  5. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in skillet before cutting into wedges. Serve with ice cream and caramel sauce.

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