Apple Skillet Cake With Salted Caramel Frosting
This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It’s better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.
- Serves: 10 persons
- 4tablespoons/55 grams unsalted butter
- 2large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
- ½cup/110 grams dark brown sugar
- ¼teaspoon fine sea salt
- ½cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
- 1 ⅓cup/290 grams dark brown sugar
- 3large eggs
- 1 ½teaspoons vanilla extract
- 1 ⅔cup/215 grams all-purpose flour
- ¾teaspoon baking powder
- ½teaspoon fine sea salt
- ½teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- ¾cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
- 3cups/370 grams confectioners' sugar, sifted
- 7ounces/205 grams unwrapped soft caramel candies
- 2tablespoons heavy cream
- 1 ½teaspoons vanilla extract
- Flaky sea salt, as needed, for finishing
Step 1Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
Step 2Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
Step 3Make 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.
Step 4In 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.
Step 5With 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.
Step 6Pour 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, 30 to 35 minutes. Let cool completely.
Step 7Make 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.
Step 8Place 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.
Step 9Add 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.