French Apple Cake meets Kentucky Bourbon Country with this simple yet stunning skillet cake.
I love a good cake. And this Kentucky Apple Skillet Cake is so good. Remember that French Strawberry Cake I made a while back? It’s the most viewed and made recipe on my blog now! I love a simple cake that has that ‘wow’ factor and apparently lots of other people do too.
I wanted that cake (with its crackly top and custardy center) but for fall. Something that goes with football, falling leaves and crisp air. A classic French apple cake is lovely, but I wanted it to be more homey. I live close enough to the river that I like to consider myself a Kentuckian sometimes. Especially when it comes to bourbon. So I decided to add bourbon soaked pecans and apples to my cake batter. And top it with butter pecan ice cream. Oh yes I did!
So here we have a cake you’ll want to make all season long. It is apple picking season you know. And there’s really not that much bourbon in it. But if you’d like to abstain the cake is still just as delicious without the addition of bourbon.
And let’s talk about texture. I’m not sure how a cake with so few ingredients can come out with such a moist and custard-like middle plus a crackly, pretty top. It’s like magic. Your people you make this cake for will think you are practicing sorcery in your kitchen. Or that you are just a really good baker. Make this your “secret” recipe. Your secret is safe with me!
Kentucky Apple Skillet Cake
Ingredients
- 1 stick unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 3 small honey crisp apples peeled, cored and sliced thinly
- 1/2 cup pecans chopped
- 2 tbsp bourbon
- butter pecan ice cream for serving
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch cast iron skillet with cooking spray and set aside.
- Toss the apples and pecans with the bourbon and set aside.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 3 - 4 minutes.
- Add the eggs and vanilla and beat until smooth.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture and sour cream to the batter and beat on low until a smooth batter forms.
- Fold in bourbon soaked apples and pecans. Spread the batter in the prepared skillet.
- Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
- Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes. Let the cake cool in the skillet.
- Serve cake slices topped with scoops of butter pecan ice cream.
Nutrition
Love this cake? Don’t miss out on my STRAWBERRY version. Click the picture for the recipe!
Kate says
Can I make this if I don’t have a cast iron skillet? Substitute?
foodtasticmom says
You can make it in a standard 9-inch round cake pan. I hope you like it!
Marlene says
Sounds wonderful
foodtasticmom says
Thank you!
Maria says
Do I have to use bourbon?
foodtasticmom says
No. Omit completely or use a little extra vanilla extract.
mary eischen says
Looks gooey incthe middle, is it? The top looks flaky and delish.
Thanks
Mary
foodtasticmom says
Not gooey. More custard – like. That is how it is supposed to be 🙂
Chery says
I don’t have bourbon. Can this be left out?
foodtasticmom says
Yes it can be left out. You can add a bit extra vanilla extract if you want.
Sara says
Made this cake today, and we loved it. Made substitutions of green apples and used a cake pan. The bourbon adds a nice bit of flavor as well. Plan to make this again!
foodtasticmom says
Wonderful. Thank you Sara!
Fatena says
Your cake looks just amazing! What can I use instead of the bourbon? Something non-alcoholic
foodtasticmom says
It’s really just a splash of bourbon. You can omit or add a little extra vanilla extract.
Nicole says
Is it possible to omit the pecans?
foodtasticmom says
Yes definitely
Alysia says
Would this recipe work with a springform pan?
foodtasticmom says
Yes I think it would. I know other readers have used a springform pan with my French Strawberry Cake (which is the same base recipe) and it has turned out fine.
Sarah says
It’s called a cake but is it at all like a pie? I was thinking of making it for thanksgiving.
foodtasticmom says
No it really is like a cake. Let me know if you try it!
Sarilyn says
The strawberry version has been making me look good for almost 2 years now! I just baked the apple version in the skillet. It smells and looks amazing. I’m so excited! Thank you for the great recipes.
foodtasticmom says
Love hearing this. You are welcome!
Diane says
OMG. I think I just ran across the blog of The Baking Queen.. I can’t wait to try this as it Looks Devine. Thank You for Sharing. .🙏🏼💜💞
foodtasticmom says
Thank you for the vote of confidence 🙂 I hope you enjoy the cake!
Cindy says
No need to warm the cast iron skillet first?
foodtasticmom says
No, you do not need to warm it up first.
Susie says
I have made this cake several times and it is superb! Sometimes I use the bourbon and sometimes I don’t. The recipe never fails and it’s always a hit! I haven’t made it in a while so it’s on my agenda for tomorrow. I can’t wait to try the strawberry version this summer. For anyone not sure about making this cake, JUST DO IT! You won’t regret it.
foodtasticmom says
You enthusiasm for my apple cake makes me so happy to read. You’re going to love the strawberry cake too, I’m sure. Thanks very much for taking the time to write and share your experience. I really appreciate it!