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!
- 2 large cooking apples, such as Granny Smith
- 1/2 cup (1 stick) butter, softened
- 1 cup Golden Barrel organic cane sugar
- 1 large eggs
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) butter
- 1 cup Golden Barrel Light Brown Sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup evaporated milk
- Preheat oven to 350 degrees F. Grease an 8" cast iron skillet or 9" cake pan with nonstick cooking spray. Set aside.
- Peel, core, and chop apples. I used a food processor after I cut apples in chunks. This gets them diced up in nice pieces. Set aside. In a medium-sized bowl, whisk together dry ingredients: flour, baking soda, cinnamon, and salt. Set aside.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sugar until light and fluffy. Add in egg and beat until blended. With mixer on low speed, gradually add in dry ingredients, making sure to not overmix. Stir in apples.
- Pour batter into prepared skillet/pan, spreading even across. Bake for 25-30 minutes or until the top springs back when touched lightly with your finger.
- In a saucepan, melt the butter, brown sugar, and salt. Bring to a boil, stirring with a whisk, then remove from heat and stir in vanilla extract and evaporated milk until smooth.
- To serve, spoon 2-3 tablespoons of caramel sauce onto plate, place cake on top, and drizzle with additional caramel sauce. Also great served with whipped cream and/or ice cream. Cake should be served warm or at room temperature.
If you like nuts in your baked goods, you can add a 1/2 cup of chopped pecans.
This cake gets better as it ages, keeps for a week in the fridge, and freezes well.
Hello, I am wondering what size skillet to use. Could you include that in the recipe please. I love your recipes.
I’m sorry, disregard my question. After reading the recipe for the 3rd time I see what size skillet you use. Time to get my eye checked. LOL. Thanks.
No worries! Thanks for trying our recipes!
It sounds so yummy 🙂 Can’t wait to try it. Thanks for sharing such a nice recipe.