Apple Skillet Cake with Salted Caramel Frosting
Ingredients
For the Caramel Apples:
- 4 tbsp. unsalted butter
- 2 large Honeycrisp, Gala, or Granny Smith apples, peeled, cored and diced into ½-inch pieces
- ½ cup dark brown sugar
- ¼ tsp. fine sea salt
For the Cake:
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1-⅓ cup dark brown sugar
- 3 large eggs
- 1-½ tsp. vanilla extract
- 1-⅔ cup all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. fine sea salt
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
For the Caramel Frosting:
- 1-½ sticks unsalted butter, temperature
- 3 cups confectioners' sugar, sifted
- 7 ounces unwrapped soft caramel candies
- 2 tbsp. heavy cream
- 1-½ tsp. vanilla extract
- Flaky sea salt, as needed, for finishing
Instructions
To prepare the apples:
- In a 10-inch sauté pan, over medium heat, melt the butter.
- Add the apples, brown sugar and salt; cook, stirring occasionally, until the sugar dissolves and the apples soften slightly; 4 to 5 minutes; let cool to room temperature.
- Pre-heat the oven to 350°F.
- Grease a 10-inch oven-proof skillet with butter.
To prepare 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; mix to combine.
- Scrape the bowl well; 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 electric mixer bowl 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.
- Place in the pre-heated oven and bake until the surface is evenly golden brown and appears set; 30 to 35 minutes.; a toothpick inserted into the center should have a few moist crumbs clinging to it.
- Remove from oven and allow to cool completely.
To prepare 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; mix to combine.
- The frosting should be smooth and very soft.
To assemble the apple skillet:
- Scoop the frosting onto the cooled cake; 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.
