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.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make 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.
- Heat the oven to 350 degrees. Grease a 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, 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.
- 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.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram
SKILLET APPLE CAKE WITH CARAMEL FROSTING
From The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne. "With its rich caramel frosting, this cake has the flavour of caramel apples. It's so easy to prepare; everything is mixed together in one bowl, then baked, frosted and served in the cast iron skillet." This cake stays moist for a few days, even in our dry climate. The frosting is delicious!
Provided by Lille
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (325F convection).
- Butter a 10-inch cast iron skillet, dust with flour, and tap out excess.
- To make the cake, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and mix well. Add the apples, shortening and eggs to the flour mixture and beat with an electric mixer on medium speed until well blended. The batter will be stiff. Spread the batter evenly in the skillet.
- Bake until a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Cool in the pan.
- To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves. Add the milk and bring to a boil. Pour into a mixing bowl and let cool for 10 minutes. Add the vanilla extract and powdered sugar and beat with a whisk until creamy (or use an electric mixer). The frosting will thicken as it cools. Spread evenly over the cooled apple cake. Sprinkle the chopped pecans over the top.
Nutrition Facts : Calories 655.5, Fat 22.6, SaturatedFat 9.2, Cholesterol 73.8, Sodium 541.2, Carbohydrate 110.4, Fiber 2.7, Sugar 79.8, Protein 5.8
MOM'S BEST APPLE CAKE WITH CARAMEL FROSTING
Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!
Provided by Sharon123
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
- Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
- Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping.
- Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.
APPLE SKILLET CAKE
This is a yummy recipe I got from a cookbook I got with my Marlboro points years ago. Who'd have imagined smoking could lead to something this good? I like using my cast iron skillet for this, although I get the occasional sticky spot. You can substitute butter or something healthier for the drippings, but I feel that if you love your food you should be willing to die for it.
Provided by Potatoes Browning
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl mix 1/2 cup sugar, flour, cinnamon, baking powder, salt and cloves.
- In another bowl, combine apples and lemon juice. Add remaining sugar.
- Melt drippings in a 9-10" oven proof skillet (I use a cast iron one.).
- Add egg and coffee or milk to flour mix and mix well.
- Pour batter into skillet over the melted drippings. DO NOT MIX IT. Arrange the apple mix atop the batter.
- Bake at 350 inthe oven for 45 minutes until the batter is poofy and set and the apples are tender. Let cool for 20 minutes, then serve.
Nutrition Facts : Calories 537.9, Fat 20.5, SaturatedFat 8.2, Cholesterol 75.6, Sodium 303.8, Carbohydrate 85.5, Fiber 3.5, Sugar 61, Protein 5.8
APPLESAUCE CAKE WITH CARAMEL FROSTING
I love applesauce cake, and this one is a little different applesauce cake as this has some cocoa in it. From a 1950s Sunbeam Mixmaster book.
Provided by pines506
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- Set oven to 350 to preheat.
- Grease and flour a 9 x 13 pan.
- Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
- Add fruit and nuts and toss to coat.
- In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes.
- Add flour mixture alternately with applesauce while beating.
- Scrape bowl as necessary, beat only until blended.
- Turn into pan and bake for 50 minutes or until done.
- Cool and frost with Caramel Frosting.
- Frosting:.
- Melt butter in saucepan, stir in brown sugar.
- Cook and stir over low heat for 2 minutes.
- Add milk, continue stirring until boiling.
- Remove from heat.
- Cool to lukewarm and pour into small bowl.
- Add sugar and vanilla while beating.
- Beat about 2 minutes until spreading consistency.
- Adjust consistency with a few drops of hot water or more sugar as needed.
- Spread at once on cake.
Nutrition Facts : Calories 652.3, Fat 21.3, SaturatedFat 9, Cholesterol 67.6, Sodium 396.4, Carbohydrate 115.1, Fiber 2.3, Sugar 83.5, Protein 4.9
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- Make the apples – in a small skillet, melt the butter over medium heat, add the apples, brown sugar and salt and cook for a few minutes until the sugar has dissolved and the apples have softened a titch. Remove the pan from the heat and leave the apples to cool to room temperature. Preheat the oven to 350 and generously butter a 10-inch cast iron skillet.
- Make the cake – using your electric mixer, cream together the butter and sugar for a few minutes until the mix is light and fluffy. Add the eggs, one at a time, beating well in between additions and scraping down the sides as needed, then beat in the vanilla.
- In a separate bowl, whisk together the 5 dry ingredients and then add all to the batter and mix until just incorporated. Use a sturdy spatula to scrape the bowl well and then fold in the cooled apples and any liquid that has appeared. Scrape the finished batter into your prepared skillet and bake for 35-40 minutes until the center has set and the cake is a lovely golden brown. Leave the cake to cool completely in the skillet.
- Make the frosting – do not start this step until the cake has cooled completely! Using your electric mixer again, carefully cream together the butter and icing sugar for a few minutes until light and fluffy. As the creaming is happening, put all of the caramels into a microwave safe bowl and heat in 20 to 30 second increments until the caramels are just warm and melted. The caramels will cool quickly so make sure you’ve timed them to finish melting as the creaming is also done.
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