Description
This apple skillet cake is amazing. But the salted caramel frosting is over the top incredible! Put them both together and you have the perfect Fall dessert!
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 large baking apples (about 12 ounces), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
- 1/2 cup dark brown sugar
- 1/4 teaspoon fine sea salt
- 1 t ground cinnamon
- FOR THE CAKE
- 1/2 cup unsalted butter (1 stick), at room temperature, plus more for the pan
- 1 1/3 cups dark brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- FOR THE CARAMEL FROSTING
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 3 cups confectioners' sugar, sifted
- 7 ounces unwrapped soft caramel candies or 7 ounces of good caramel sauce such as Trader Joes Fleur de Sel
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- Flaky sea salt, as needed, for finishing
Instructions
- Make the apples: In a 10-inch cast iron skillet, melt the butter over medium heat. Add the apples, brown sugar, salt, and cinnamon and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Remove to a small bowl and let cool to room temperature.
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Heat the oven to 350 degrees. Grease the 10-inch oven-proof skillet with butter.
- Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
- With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
- Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it and the cake should be starting to pull away from the edges of the skillet. 30 to 35 minutes.
- Let cool completely.
- Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
- Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well. OR USE 7 OUNCES OF GOOD CARAMEL SAUCE THAT HAS BEEN HEATED UNTIL WARM.
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Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
Notes
- The cake can be made up to 2 days ahead. Leftovers can be stored at room temperature for up to 5 days.
