Skillet Apple Cake with Bourbon Vanilla Caramel Sauce
Skillet Apple Cake with Bourbon Vanilla Caramel Sauce
A moist and delicious apple cake you make on the stove!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine American
Servings 8
Equipment
- 1 8" non-stick skillet with lid
Ingredients
Skillet Cake
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1-2 apples honeycrisp, sliced 1/4 inch thick
- 2 Tablespoons brown sugar
Caramel Sauce
- 1 cup heavy cream
- 1 cup dark brown sugar
- 1/2 cup unsalted butter
- small pinch of kosher salt
- 1 teaspoon quality pure vanilla extract
Instructions
Skillet Cake
- Into a medium bowl, add egg and sugar. Whisk until sugar dissolves.
- Add oil and mix well.
- Add milk and mix well.
- Sift in flour, baking powder and cinnamon and mix until no dry flour is visible. Do not overbeat. Set aside.
- Butter your 8" non-stick pan and sprinkle with the brown sugar.
- Arrange your apple slices in the pan and pour the batter over the apples.
- Place your skillet over the lowest heat and cover. Cook for about 30 minutes or until a toothpick inserted in the center comes out clean.
- When cake is done, invert on a plate and serve warm.
Caramel Sauce
- Place the heavy cream, borwn sugar, salt and butter in a medum saucepab over medium heat and let the borwn sugar dissolve completely, stirring as little as possible to keep the sugar grains from splashing onto the side of the pan (this makes the caramel sauce sandy in testure). Once the sugar is dissolve, increase the heat to medium high.
- Avoid stirring too much at the start as the caramel starts to turn color. Increase the frequency of stirring as the sauce gets browner to prevent burning. Continue cooking until the sauce is a deep amber color. Remove from heat an stir in the vanilla.
- If the sauce gets too thick, add a little butter and/or heavy cream and reheat.
Notes
We served this skillet apple cake with a bourbon vanilla caramel sauce, but you can also garnish with whipped cream, creme anglaise or ice cream.
A note on cook time, we had to add ten minutes to the cook time to get a clean toothpick. Ranges and equipment do vary. We recommend a heavy bottomed skillet to reduce to change of burning.
Resist the urge to scale this up to a larger pan. The batter makes a very moist and soft cale that will break apart easily if cooked on a larger scale. We tried this in a 14" skillet and the center did not hold. It still tasted great with our sauce but was not a neat looking plate.
Keyword Apples
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