I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.
This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.
Yield: One 10-inch round cake, about 10 to 12 servings
For the Caramel Apples:
- 4 tablespoons/55 grams unsalted butter
- 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
- 1/2 cup/110 grams dark brown sugar
- 1/4 teaspoon fine sea salt
For the Cake:
- 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
- 1 1/3 cup/290 grams dark brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cup/215 grams all-purpose flour (I used 100g whole wheat pastry flour + 115g all-purpose flour)
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
For the Browned Butter Glaze:
- 1 tablespoon unsalted butter, melted
- 1/2 cup confectioners’ sugar
- milk or heavy cream, as necessary, to achieve desired consistency
- pinch of coarse salt or fine sea salt
- Make the Caramel Apples: In a 10-inch cast iron skillet, 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. Set aside and let cool to room temperature.
- Heat the oven to 350 degrees, preferably on convection.
- 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 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a few minutes onto the baking time next time.)
- Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
- In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
- Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
- Drizzle glaze over cooled cake before slicing.