Skillet Apple Cake with Hot Caramel Sauce
The taste of fall in cake form: this apple cake is tender, full of flavor, and so delicious, not to mention that caramel sauce…yum! The perfect ending to a meal, or for breakfast with a cup of coffee, this cake is sure to remind you of these crisp fall days upon us.
Cakes made in cast iron skillets are the best, aren’t they? Maybe I’m biased but I don’t think there’s anything easier and prettier than serving up a cake this way. This cake is very easy to make, takes only 30 minutes to bake, and you can serve it right out of the skillet–can it get any better? I think not.
I found a version of this cake in an Amish cookbook at my local library. The author claims this specific apple cake her very favorite of all the ones the Amish and Mennonite in her area of Indiana used to make. I think it’s the caramel sauce…it’s everything. 🙂
If you don’t have a cast iron skillet, get one. Ha! Kidding, but not really. If you happen to not have one, this cake can easily be made in a 9″ cake pan. It just won’t be as fun as serving in a skillet. (But seriously, get a cast iron pan. They’re cheap and last forever.)
Can we talk about this caramel sauce for a minute? It’s the easiest caramel sauce I’ve ever made. It’s made with evaporated milk (after you boil butter and brown sugar) and can be poured on top of the cake or even on top of ice cream on top of cake. 😉 It comes together quickly and there’s no need for a candy thermometer. Easy peasy.
I used a tart apple in this cake–Granny Smith, my go-to for pretty much anything I’m baking that has apples in it. You just can’t go wrong. The tang of the apple paired with the sweet/salty caramel is a match made in heaven.
The delicious taste of fall…look no further: bake this skillet apple cake today!