Go Back

Apple Skillet Cake with Salted Caramel Frosting

Print Recipe Pin Recipe

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.