Pioneer Woman Apple Cake in Iron Skillet

Pioneer woman apple cake in iron skillet is an easy upside down dessert with caramelized apples and sour cream batter, ready in under an hour. That makes it a cozy go-to for holiday dinners, fall potlucks or Sunday dessert, since the cast iron skillet handles stovetop and oven in one.

The step that makes or breaks this cake is cooking the apples in butter and sugar for a full 10 minutes before adding batter. If you rush that base, the topping turns pale and soggy instead of golden and sticky.

Sour cream in the batter is what keeps this cake moist even hours after it cools, which most apple cakes cannot do. Since Ree also folds chopped apple into the batter, every bite has fruit inside and on top.

Pioneer Woman Apple Cake in Iron Skillet

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

555

kcal

A tender, buttery upside down cake baked in a cast iron skillet with a caramelized apple base and chopped fruit folded through the sour cream batter for double the apple flavor.

Ingredients

• For the Apple Topping:
  

• 1 stick unsalted butter
  

• 3/4 c. granulated sugar
  

• 4 whole Granny Smith apples, cored, halved and each half cut into 6 equal pieces

• For the Cake Batter:
  

• 1 stick butter, softened
  

• 2/3 c. granulated sugar
  

• 1 1/2 tsp. vanilla extract
  

• 2 large eggs
  

• 1/2 c. sour cream, room temperature
  

• 1 1/2 c. all-purpose flour
  

• 1 1/2 tsp. baking powder
  

• 1 tsp. salt
  

• 1/2 tsp. ground cinnamon
  

• 1 Granny Smith apple, peeled, cored and chopped finely

• For Serving:
  

• Vanilla ice cream

Directions

• Preheat the oven: Set your oven to 375 F, then line a sheet tray with foil to catch any drips while the cake bakes.
• Caramelize the apples: Melt 1 stick of unsalted butter in a 9 to 10-inch iron skillet over low heat, then stir in 3/4 cup sugar. Once the sugar melts, arrange the apple slices cut side down and cook on low heat for about 10 minutes while you make the batter.
• Cream the butter: Beat the softened butter and 2/3 cup sugar until light and fluffy, then mix in vanilla and eggs before adding sour cream.
• Mix the dry ingredients: Whisk the flour, baking powder, salt and cinnamon in a bowl, then fold into the creamed butter mixture until just combined. Once the batter comes together, gently stir in the chopped apple.
• Bake the cake: Remove the skillet from heat, then spoon the batter over the apples and spread gently so the surface is even. After that, set the skillet on the foil-lined sheet tray and bake for 25 to 30 minutes until golden brown and bubbly.
• Invert and serve: Let the cake sit in the skillet for 5 minutes so the topping sets, then invert it onto a serving plate. Serve warm with vanilla ice cream, since the cold cream against the warm cake is the best part.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, KitchenAid 5-speed hand mixer, Nordic Ware half sheet pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple variety for this skillet cake?

Granny Smith apples work best because they hold their shape during caramelizing, while softer varieties like McIntosh turn to mush. If you want something sweeter, Honeycrisp or Braeburn are solid swaps since they still hold up in slices.

How long does leftover apple skillet cake last?

Cover the cake with plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 4. Since the sour cream keeps it moist, the cake reheats well in a 300 F oven for about 10 minutes.

Can I assemble this cake ahead of time?

You can caramelize the apple topping a day ahead and refrigerate the skillet, then make the batter and bake when ready. Just warm the skillet gently on the stove before adding batter, since cold caramel can cause the cake to bake unevenly.

What if I do not have a cast iron skillet?

Any oven-safe skillet with a thick bottom will work, though cast iron gives the most even caramelization. Avoid nonstick because the caramel needs to grip the pan and release onto the cake when flipped, so use stainless or carbon steel instead.

Why did my cake stick to the skillet when I flipped it?

The most common cause is skipping the 5-minute rest after baking, since the caramel needs that time to loosen from the pan. If pieces stick, scrape them off and press them back on, because the topping is forgiving and nobody will notice once plated.