2 Apples and 1 Egg: A Soft Skillet Cake With No Oven Needed

Two apples and one egg. That is the heart of this soft, homey apple cake, and the best part is that you don’t even need to turn on the oven. It cooks gently in a covered skillet on the stovetop, just like our grandmothers did when the oven was busy or the kitchen was too warm.

It is the kind of recipe you can make on a quiet afternoon with what you already have in the pantry. Here is how to make it step by step, with tips to keep the bottom golden and the inside tender.

Time and Servings

Prep time: 10 minutes
Cook time: 25 to 30 minutes
Serves 4 to 6 (9- or 10-inch nonstick skillet with a lid)

Ingredients

2 medium apples (Gala, Honeycrisp or Golden Delicious)
1 large egg
1/2 cup milk
2 tablespoons melted butter or vegetable oil, plus a little for the pan
1/4 cup sugar (or less, to taste)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 pinch of salt
1 teaspoon vanilla extract

Instructions

Prepare the apples. Peel the apples if you like, core them and cut them into thin slices. Toss them with half of the cinnamon.
Mix the wet ingredients. In a medium bowl, whisk the egg with the sugar until a little frothy. Add the milk, melted butter and vanilla and whisk again.
Add the dry ingredients. Stir in the flour, baking powder, the rest of the cinnamon and the salt just until smooth. The batter should be thick but pourable. Do not overmix.
Fold in the apples. Gently fold in about two-thirds of the apple slices. Keep the prettiest slices for the top.
Prepare the skillet. Brush the skillet lightly with butter or oil. Pour in the batter and spread it evenly. Arrange the remaining apple slices on top in a circle.
Cook covered on low heat. Put the lid on and cook on the lowest heat for 25 to 30 minutes. Do not lift the lid for the first 15 minutes. The steam helps the cake rise.
Check for doneness. The cake is ready when the top looks set and a toothpick in the center comes out clean.
Cool and serve. Let it rest in the pan for 10 minutes, then slide it onto a plate. Dust with a little powdered sugar if you like.

Tips for Success

Low heat is the secret. If the heat is too high, the bottom browns too fast while the middle stays raw. On most stoves, the smallest burner on its lowest setting works best.

A heavy nonstick skillet with a tight lid gives the most even result. If your lid has a steam hole, cover it with a small piece of foil.

If you want a golden top, carefully flip the cake onto a plate after 25 minutes and slide it back into the skillet for 2 or 3 minutes.

Variations

Pear version: Use 2 ripe but firm pears instead of apples.
Nutty: Sprinkle 1/4 cup chopped walnuts or pecans over the batter.
Less sugar: Cut the sugar to 2 tablespoons and use sweet apples like Gala or Fuji.
Oven method: Bake in a greased 9-inch pan at 350°F for 30 to 35 minutes.

Storage

Cover the cake and keep it at room temperature for one day, or in the refrigerator for up to three days. Warm a slice for 15 seconds in the microwave, or enjoy it cold with your morning coffee.

You can freeze slices wrapped in plastic wrap for up to one month. Thaw on the counter for an hour.

A Recipe From Simpler Times

Stovetop cakes were common in many kitchens long before every home had a reliable oven. They are still a wonderful choice today when the oven is full on a holiday, or when it is simply too warm to turn it on.

Frequently Asked Questions

Can I really make a cake without an oven?

Yes. A covered skillet on low heat acts like a small oven. The lid traps the heat and steam, so the cake cooks through and rises gently. The texture is a little more moist and tender than a baked cake, which many people love.

What kind of apples work best?

Apples that hold their shape and are naturally sweet, like Gala, Honeycrisp or Golden Delicious, are perfect. Granny Smith works too if you like a tart taste; just add a spoonful more sugar. Very soft apples may turn mushy.

Why is the bottom burned and the middle raw?

The heat was too high. Use the lowest setting and the smallest burner. If your stove runs hot, place a heat diffuser or an empty cast-iron pan under your skillet. Be patient and keep the lid on.

Can I use a gluten-free flour?

Yes, a 1-to-1 gluten-free baking flour blend works well in this recipe. The cake may be slightly more delicate, so let it cool a few extra minutes before sliding it out of the pan.

What can I serve with it?

It is lovely on its own, but a dollop of whipped cream, a scoop of vanilla ice cream or a spoonful of plain yogurt makes it special. A drizzle of warm caramel turns it into a real treat for company.

Final Thoughts

Two apples, one egg and a skillet: that is all it takes for a warm, comforting cake. Try it this week and let us know how yours turned out!