Recipe

Savory Apple Cake Recipe

A silky, smooth apple cake with sharp cheddar, fresh thyme, and crisp edges. Cozy enough for a weeknight, fancy enough for brunch.

By Matt Campbell

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4.8

A golden savory apple cake in a cast iron skillet with thin apple slices on top and scattered thyme on a wooden table

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Sweet apple cake has its place. This one just happens to show up with better posture, a cheese board vibe, and a little salt that makes the apples taste more like apples.

This savory apple cake is tender and silky in the middle, with those craveable crisp edges that happen when butter meets a hot pan. It is lightly sweet from the fruit, but the real magic comes from sharp cheddar, a touch of Dijon, and fresh thyme. Think: brunch cake. Soup cake. Snack cake you cut “just a sliver” of three times.

A single slice of savory apple cake on a plate showing a smooth, tender crumb with bits of apple and melted cheddar

Why It Works

Silky, smooth crumb: Yogurt and oil keep the interior plush without turning greasy, while a gentle mix keeps it tender.
Crisp edges, cozy center: A preheated skillet or cake pan gives you that browned, toasty rim that tastes like you tried harder than you did.
Apple flavor that actually pops: A pinch of salt plus lemon brightens the apples so they do not bake into bland sweetness.
Balanced savory notes: Sharp cheddar, Dijon, and thyme keep this firmly in “savory bake” territory.

Pairs Well With

Storage Tips

Room temp: Wrap slices tightly or store in an airtight container for up to 2 days if your kitchen is cool (around 70°F or below). If your home runs warmer than that, refrigerate once the cake is fully cooled.

Refrigerator: Up to 5 days, tightly covered.

Freezer: Wrap individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge.

Reheat for best texture: Warm slices in a 300°F oven for 8 to 12 minutes, or toast in a dry skillet over medium low until the edges crisp back up.

Common Questions

Is this cake actually savory?

Yes. The apples bring gentle sweetness, but cheddar, thyme, and Dijon pull it savory. If you want it even more savory, reduce the brown sugar to 1 tablespoon and add an extra pinch of salt.

What apples work best?

Use a firm, tart sweet apple: Honeycrisp, Pink Lady, Braeburn, or Granny Smith. Firm apples keep their shape and stay punchy. Softer apples can turn a little jammy and make the crumb wetter.

Can I make it without a cast iron skillet?

Absolutely. A 10-inch round cake pan (2 inches deep) is the closest match. You can also use a 9-inch springform (at least 2 1/2 inches deep), but the cake will be taller and may take a bit longer to bake. For easy release, grease the pan and line the bottom with a parchment round.

Do I really need to preheat the pan?

No, but it helps with those crisp, browned edges. If you preheat a cake pan or springform, do it for 5 minutes, then carefully remove it with oven mitts, set it on a sturdy surface or sheet pan, and grease immediately.

Can I swap the cheese?

Sharp cheddar is the main character, but Gruyère, aged Gouda, or white cheddar are great. Avoid super fresh mozzarella since it can get watery.

How do I know it is done without drying it out?

Look for a deep golden top and edges pulling slightly from the pan. A toothpick should come out with a few moist crumbs, not wet batter. Start checking around 40 minutes in a skillet or 10-inch pan, and around 45 minutes in a 9-inch springform.

Can I make it gluten free?

Yes, use a 1:1 gluten free baking flour blend. Let the batter rest 10 minutes before baking so the flour hydrates, which helps the texture stay smooth.

How should I store it safely?

If your kitchen is cool (around 70°F or below), it is fine at room temp for up to 2 days. If your room runs warm, refrigerate once fully cooled.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet or 10-inch round cake pan (2-inch deep)
9-inch springform pan (at least 2 1/2 inches deep), optional alternative
Mixing bowls (1 large, 1 medium)
Whisk
Rubber spatula
Microplane or fine grater (for optional apple or lemon zest)
Paring knife and cutting board
Measuring cups and spoons
Parchment paper (recommended for cake pan or springform)
Oven mitts (hot pan step)

I started messing with savory cakes when I realized I wanted “something baked” that did not automatically mean dessert. Like, I wanted the comfort of slicing into a cake, but I also wanted it to make sense next to soup or eggs. This apple version happened after one of those fridge stares where I had apples that needed saving and half a block of cheddar that was basically begging to be useful.

The first test tasted good but leaned sweet, so I got pushy with the salt, added Dijon, and threw in thyme like I was building the world’s easiest cheese board in batter form. Now it is the thing I bake when I want my kitchen to smell like fall, but my snack to taste like I have a plan.