Skillet Apple Cake (No Oven)
Fluffy, soft, very tender. Fast, simple, and delicious! To make an apple cake in a skillet, you don’t need an oven, a multicooker, or a microwave. At a summer house, in a dorm, or on vacation, this apple bake is always a great idea!
Updated : 12 February, 2026
Easy
About 30 min.
Ingredients
2
Apple
1
Eggs
60 grams
Sugar
60 milliliters
Vegetable oil
150 milliliters
Milk
150 grams
Wheat flour
7 grams
Vanilla sugar
8 grams
Baking powder
1 tablespoon
Vinegar
to taste
Salt
Brushing
1 teaspoon
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make an apple cake in a skillet? Prepare the ingredients. Tart apples work best, like Antonovka or Granny Smith - they’re especially aromatic in baking. Use refined, neutral vegetable oil. Don’t be scared by the vinegar: it triggers a reaction that helps the batter rise. You can replace vanilla sugar with a little vanillin - just a pinch, as it’s very strong.
Step 2
Choose a skillet, preferably with a thick bottom so the cake bakes evenly. Mine is nonstick. Don’t use a skillet that’s too small: the batter layer will be too thick and won’t cook through. Grease the bottom and sides with soft butter. Take 1 Tbsp of sugar from the total amount and sprinkle it over the greased surface. Shake the skillet to distribute the sugar. It will stick to the butter and turn into a crisp crust during cooking.
Step 3
Wash the apples well. Slice them crosswise into rings about 7 mm (about ¼ inch) thick. Use a bottle cap to cut out the centers with the seeds.
Step 4
Arrange the rings in the skillet. My skillet is 24 cm (9½ in) and fit 8 rings. If your skillet is a different size, adjust accordingly. If it’s much smaller (under 20 cm / 8 in), the batter may be too thick and won’t cook through or will take longer. If it’s larger (27-28 cm / 10½-11 in), the layer will be thin and the cake may turn out a bit dry.
Step 5
Crack the egg into a bowl. Add salt, vanilla sugar, and regular sugar. Whisk. No need to whisk for long - just mix until smooth.
Step 6
Pour in the milk and vegetable oil. Whisk until combined.
Step 7
Add the flour in parts, sifting it through a sieve. The batter should be like medium-thick sour cream (add a little more flour if needed, or hold some back). Mix after each addition. At the end, sift in the baking powder. Then pour in the vinegar. Mix quickly. A reaction will start between the baking powder and vinegar, releasing carbon dioxide that will help the batter rise while cooking.
Step 8
Pour the batter over the apples in the skillet. Smooth the top with a spatula.
Step 9
Immediately place the skillet on the stove over a large burner. Set the heat to the lowest setting - this helps the batter cook through while the apples don’t burn. Cover the skillet with a lid.
Step 10
Cook the cake on the stovetop for about 10 minutes (time is approximate and depends on your stove and skillet). The top will look completely dry and the bottom will be browned. Flip the cake using a plate: cover the skillet with a plate, invert the skillet - the cake will land on the plate. Then gently slide the cake back into the skillet with a spatula.
Step 11
Cover again and cook for about another 10 minutes.
Step 12
Remove the finished cake using the plate again. It’s very soft when hot and can break, which is why a plate helps. Cool the cake and serve. Or serve it hot with a scoop of ice cream.
Author note
Share the recipe
)