This Apple Skillet Cake with Maple Mascarpone Glaze is full of autumn flavors yet couldn’t be easier to create. Forget the mountain of dishes and instead turn to a dessert prepared and baked in just one skillet. The maple and cinnamon spiked glaze insures that it’s a dessert you won’t soon forget.
Ask my husband what his favorite dessert is and he’ll without a doubt tell you it’s apple pie. There’s only one issue with that being his favorite. I’m not so much a pie maker. In fact, I’ve put his mom in charge of making it for Thanksgiving and I often snag it from my favorite local pie shop as a surprise for him. You see, me and crust don’t really get along too well. So instead of pies, I try to think of new and creative spins on how to create the flavors of his favorite dessert in forms other than pie. This Apple Skillet Cake with Maple Mascrapone Glaze? An instant hit. The 6 and 4 year old declared that I had made the best cake ever and gave me (invisible) gold stars. Good enough for me!
I love skillet desserts. All of the ingredients are combined and then baked in the same dish. Minimal dish washing for the win! This humble cake is punctuated by chopped apple and would be absolutely delicious on it’s own. But that might be considered a bit boring, right? So instead, a stream of maple mascarpone glaze is poured over the top creating an amazing pool of seasonal flavor.
A quick flick of the wrist and a spatuala helps spread the glaze to the edges of the skillet and the countdown begins until the first slice is cut and served. 3, 2,… go!
I didn’t even feel guilty about the three slices I ate in one day – all in the name of recipe testing! – due to forgoing oil or butter when I created the recipe and instead chose to use I Can’t Believe It’s Not Butter® . The new I Can’t Believe It’s Not Butter!® is made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. It also has 40% fewer calories and 70% less saturated fat than butter. And I didn’t realize it until I was creating this recipe, but I Can’t Believe It’s Not Butter not only comes in the spread you’re likely accustomed to seeing it in, but also sprays and sticks. Sticks, people! As in, perfection for baking purposes!
- 1 cup I Can't Believe It's Not Butter
- 2 Granny Smith apples, peeled and chopped
- 2 teaspoons vanilla
- 1 cup sugar
- 1 egg
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 8 ounces mascarpone cheese
- ½ cup powdered sugar
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
- 3 tablespoons milk
- Preheat oven to 350 degrees.
- In a cast iron skillet over medium-low heat, melt I Can't Believe It's Not Butter.
- Add apples and vanilla and stir to coat.
- Remove from heat and stir in sugar and egg.
- Add flour, baking soda, salt and cinnamon to skillet and stir until just combined.
- Bake for 30 minutes or until a toothpick inserted into cake center removes cleanly.
- In the bowl of an electric mixer using a whisk attachment, cream cheese until smooth.
- Add powdered sugar, maple syrup and cinnamon and mix until combined.
- Stir in milk. If needed, mix in additional milk, 1 tablespoon at a time, to achieve pourable glaze consistency
- Allow cake to cool before pouring glaze over the top. Store any remaining cake in the refrigerator.
This cake lasted only two evenings in our home. And it really only lasted that long because my husband’s call schedule has been nothing short of horrific as of late. As I gave him the last slice, he asked where the rest of the cake had disappeared to. I then had to explain that our children had enjoyed it just as much as he did, only they had been around a bit more often! Now it’s your turn! Give the new I Can’t Believe It’s Not Butter!®, and then leave your own review of the product. This Apple Skillet Cake with Maple Mascarpone Glaze is the perfect recipe to give it a test drive!
Looking for a few more recipes made in a skillet?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.