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A close-up overhead view of the cranberry apple skillet cake, highlighting the texture of the tender cake crumb and the juicy fruit topping.

Cranberry Apple Skillet Cake (Easy & Rustic)

This Cranberry Apple Skillet Cake is an easy, rustic dessert baked in one pan! A moist, buttery cake topped with caramelized apples and tart cranberries makes for the perfect fall or holiday treat that's sure to impress.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fruit Topping
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 medium apples, peeled, cored, and thinly sliced Granny Smith or Honeycrisp work well
  • 1 cup fresh cranberries
For the Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk, room temperature

Equipment

  • 1 10-inch cast iron skillet
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

  1. Preheat oven to 350°F (175°C). In a 10-inch cast iron skillet, melt 1/2 cup of butter for the topping over medium heat. Sprinkle the brown sugar evenly over the melted butter and cook for 1 minute. Remove from heat. Arrange the apple slices over the sugar mixture and sprinkle the cranberries on top.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the 1/2 cup of softened butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
  4. Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
  5. Carefully spoon the batter over the fruit in the skillet and spread evenly. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the skillet on a wire rack for 10-15 minutes. Carefully invert the cake onto a serving platter. Serve warm.

Notes

Tip 1: For best results, use firm apples like Granny Smith or Honeycrisp that hold their shape well when baked.
Tip 2: Ensure your eggs and buttermilk are at room temperature to help the batter mix together smoothly and evenly.
Tip 3: Be confident when flipping the cake! A quick, decisive motion works best.