There’s nothing that says fall baking season quite like the smell of brown butter, cinnamon, and apples wafting from the oven. This Apple Cinnamon Streusel Skillet Cake is everything cozy and comforting about autumn. It’s moist, warmly spiced, and topped with a pecan-studded streusel that adds just the right amount of crunch.
Think of this as banana bread meets apple cake, baked in a skillet for that rustic, golden edge. The brown butter deepens the flavor with a nutty richness, while mashed banana and applesauce keep the cake moist and tender. Juicy Honeycrisp apple pieces add bursts of sweetness in every bite, and the cinnamon-pecan crumb topping takes it over the top.
Whether you’re baking for a fall brunch, Thanksgiving dessert table, or just want something to enjoy with your morning coffee, this apple cinnamon cake delivers every time.
Ingredients for Apple Cinnamon Streusel Skillet Cake
Here’s what to add to your grocery list to make this recipe:
For the Apple Cinnamon Cake:
- unsalted butter – 2 sticks total for the full recipe
- brown sugar
- granulated sugar
- 2 eggs
- vanilla bean paste or vanilla extract
- 2 bananas, super ripe
- unsweetened applesauce
- sour cream
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- Honeycrisp apples – 2 large ones
For the Apple Cinnamon Streusel Topping:
- all-purpose flour
- brown sugar
- granulated sugar
- ground cinnamon
- ground nutmeg
- unsalted butter
- pecans
Additionally, here is the cast-iron skillet I used for the recipe.
Why You’ll Love This Apple Cinnamon Streusel Skillet Cake
- Full of fall flavor: Brown butter, cinnamon, nutmeg, and apples – it’s autumn in a bite!
- Ultra-moist texture: Thanks to the banana, applesauce, and sour cream, this cake is a satisfying mouthful.
- Easy to make: No mixer needed and everything comes together in one bowl.
- Versatile: Perfect for breakfast, dessert, or snacking straight from the pan.
Tips for the Best Apple Cinnamon Streusel Skillet Cake
- Use flavorful apples: Honeycrisp, Pink Lady, or Granny Smith apples add the best texture and sweetness for this cake.
- Don’t skip the brown butter: It gives the cake its signature nutty depth. Be careful not to burn it either!
- Avoid overmixing the batter: Gentle folding keeps the cake tender. Only mix it until the flour streaks have just absorbed.
- Bake until just barely set: The cake shouldn’t be wobbling when you take it out of the oven, and a knife should come out almost clean when inserted in the center (just small crumbs at most, not wet-looking).
- Make it ahead of time: This cake stays moist for days and tastes even better on day two.
How to make Apple Cinnamon Streusel Skillet Cake
Let’s make it together!
Step 1
Preheat the oven to 350℉. Line a cast-iron skillet with parchment paper so that it covers all sides.
Brown the butter. Add the butter to a saucepan over medium-high heat. Let it melt and start to brown, stirring continuously for 5-7 minutes. Once golden brown, remove from the heat and pour into a large bowl to cool.
Step 2
Meanwhile, prepare the pecan and cinnamon crumb topping. In a medium bowl, combine the flour, both sugars, cinnamon, nutmeg and butter. Mix with a fork or your hands until it resembles wet sand. Then, add the chopped pecans and mix gently. Place into the refrigerator to chill while you make the apple cake.
Step 3
In a large bowl, add the bananas and mash until no lumps remain. Then add the cooled brown butter and whisk together until combined. Then add the brown sugar and granulated sugar and whisk again. Add both eggs and the vanilla bean paste and whisk further. Then add in the applesauce and sour cream. Whisk together again.
Step 4
Add in the dry ingredients. Add in the flour, baking powder, baking soda, salt, and cinnamon. With a rubber spatula, mix until just combined and no flour streaks remain (do not overmix). Then fold in the chopped apples.
Step 5
Scoop the batter into the prepared skillet. Then sprinkle the pecan streusel all over the top.
Step 6
Bake the cake in the oven for 50-60 minutes, until a knife comes out almost clean when inserted. Let cool for 5-10 minutes and eat warm.
How to Store & Reheat
To store:
Let the cake cool completely, then cover it tightly with plastic wrap or transfer to an airtight container. It will keep at room temperature for 2 days or in the fridge for 5 days.
Because it’s so moist from the banana and applesauce, refrigerating helps it stay fresh longer. Just let it come to room temperature before serving for the best texture.
To freeze: Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months, then thaw overnight in the fridge or at room temperature.
To reheat: Pop it in a 350°F oven for 8–10 minutes if you want the crumb topping to get crisp again.
Warm a slice in the microwave for 15–20 seconds to soften the crumb and bring back that just-baked coziness.
Other recipes to try
If you liked this Apple Cinnamon Streusel Skillet Cake, check out these other seasonal treats:
Baked Apple Cider Donuts with Caramel Drizzle
Sticky Banana Toffee Coffee Cake
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Apple Cinnamon Streusel Skillet Cake
Equipment
- 1 cast iron skillet around 9 inches in diameter
- 1 large bowl for mixing
Ingredients
For the apple cinnamon cake
- ½ cup browned butter unsalted and cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla bean paste or vanilla extract
- ¾ cup bananas mashed (about 2)
- ¾ cup unsweetened applesauce
- 1 cup sour cream
- 2⅔ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp ground cinnamon
- 1½ cups Honeycrisp apples peeled and diced
Apple Cinnamon Streusel Topping
- 1½ cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter melted
- ¾ cup pecans chopped
Instructions
- Preheat the oven to 350℉. Line a cast-iron skillet with parchment paper so that it covers all sides.
- Brown the butter. Add the butter to a saucepan over medium-high heat. Let it melt and start to brown, stirring continuously for 5-7 minutes. Once golden brown, remove from the heat and pour into a large bowl. Set aside to cool, about 5-10 minutes.½ cup browned butter
- Meanwhile, prepare the pecan and cinnamon crumb topping. In a medium bowl, combine the flour, both sugars, cinnamon, nutmeg and butter. Mix with a fork or your hands until it resembles wet sand. Then, add the chopped pecans and mix in gently. Place into the refrigerator to chill while you make the apple cake.1½ tsp ground cinnamon, 1½ cups all-purpose flour, ½ cup granulated sugar, ¼ tsp ground nutmeg, ½ cup unsalted butter, ¾ cup pecans, ½ cup brown sugar
- In a large bowl, add the bananas and mash until no lumps remain. Then add the cooled browned butter and whisk together until combined. Then add the brown sugar and granulated sugar and whisk again. Add both eggs and the vanilla bean paste and whisk again.½ cup browned butter, ¾ cup brown sugar, 2 eggs, 2 tsp vanilla bean paste, ¾ cup bananas, ¼ cup granulated sugar
- Add in the applesauce and sour cream. Whisk together again.¾ cup unsweetened applesauce, 1 cup sour cream
- Add in the dry ingredients. Add in the flour, baking powder, baking soda, salt, and cinnamon. With a rubber spatula, mix until just combined and no flour streaks remain (do not overmix). Then fold in the chopped apples.2⅔ cups all-purpose flour, 1½ tsp baking powder, 1 tsp baking soda, 1½ cups Honeycrisp apples, 2 tsp ground cinnamon, 1 tsp salt
- Scoop the batter into the prepared skillet. Then sprinkle the pecan streusel all over the top.
- Bake the cake in the oven for 50-60 minutes, until a knife comes out almost clean when inserted. Let cool for 5-10 minutes and eat warm.
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