55 minutes
A deliciously moist skillet cake featuring caramelized apples and topped with a creamy caramel frosting, finished with a sprinkle of flaky sea salt.
Unsalted Butter, plus more for greasing
tablespoons
Baking Apples, peeled, cored, and diced
0 oz
Dark Brown Sugar, divided
cups
Fine Sea Salt, divided
teaspoons
each
Vanilla Extract, divided
teaspoons
cups
teaspoons
teaspoons
teaspoons
Confectioners’ Sugar, sifted
cups
Soft Caramel Candies, unwrapped
0 oz
tablespoons
Flaky Sea Salt, for finishing
to taste
1. Prepping Apples
Sauté Apples: In a 10-inch sauté pan, melt 4 tbsp butter over medium heat. Cook apples, 1/2 cup brown sugar, and 1/4 tsp salt, stirring until sugar dissolves and apples soften, about 5 minutes. Cool to room temperature.
2. Prepping the Pan
Prep Skillet: Preheat oven to 350°F (175°C). Generously butter a 10-inch oven-proof skillet.
3. Making the Cake
Cream Ingredients: Using a mixer with a paddle attachment, cream 1/2 cup butter and 1 1/3 cups brown sugar until fluffy (4-5 min). Add eggs, one at a time, beating well. Scrape bowl, add 1 1/2 tsp vanilla.
4. Making the Cake
Dry Mixture: Whisk together flour, baking powder, 1/2 tsp salt, cinnamon, and nutmeg.
5. Making the Cake
Combine: Gradually add dry ingredients to the mixer, mixing until just incorporated. Scrape bowl.
6. Making the Cake
Fold in Apples: Gently fold apple mixture into batter with a spatula until just mixed.
7. Making the Cake
Bake: Transfer batter to skillet, spread evenly. Bake until golden and set, 30-35 minutes. Cool completely.
8. Making the Frosting
Cream Butter and Sugar: In a cleaned mixer bowl, cream 1 1/2 sticks butter with confectioners' sugar until fluffy (4-5 min).
9. Making the Frosting
Melt Caramels: Microwave caramels in 20-second bursts, stirring until fluid. Add to mixer while warm, mix until incorporated. Scrape bowl.
10. Making the Frosting
Finish Frosting: Add cream and 1 1/2 tsp vanilla to frosting, mix until smooth.
11. Finishing the Cake
Frost & Garnish: Spread frosting over cooled cake. Sprinkle with flaky sea salt before serving.
Swap apples for peaches and add a splash of bourbon to the caramel. This pairs wonderfully with vanilla ice cream.
Use mixed berries (such as strawberries, blueberries, raspberries) and add lemon zest to both the fruit and the batter for a tangy, bright dessert.
Caramelize bananas in the skillet and add a splash of rum for a tropical vibe. Banana pairs beautifully with the richness of caramel.
Use thinly sliced pears and add grated ginger to the caramel. Incorporate ground ginger into the cake batter for a warm, spicy twist.
Create a chocolate cake batter by adding cocoa powder, and use cherries for the fruit layer. This can be a decadent twist on the classic recipe.
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