Fresh apples and a drizzle of caramel make this simple cake a showstopper.
Apple Skillet Cake
Serves: Makes 1 (10-inch) cake
- 3 Granny Smith apples, peeled and sliced (about 5 cups)
- 1⁄4 cup firmly packed light brown sugar
- 2 tablespoons cane syrup
- 1⁄2 teaspoon apple pie spice
- 11⁄3 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 11⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1⁄2 cup whole milk, warmed
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Garnish: caramel topping*
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a medium bowl, stir together apple, brown sugar, cane syrup, and apple pie spice. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together milk, butter, egg, and vanilla. Make a well in center of dry ingredients; add milk mixture, stirring until combined. Pour batter into prepared skillet. Top with apple mixture.
- Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Garnish with caramel, if desired.
*We used Smucker's brand hot caramel topping.