Apple Skillet Pie
Not only is this Caramel Apple Skillet Cake beautiful to serve it also has that delicious from scratch taste! Perfect for weekend gatherings and brunch time get togethers. You can use any apples you like for this recipe as well as add any type of topping and ice cream is a favorite in our home, with an extra caramel drizzle!
Equipment
- 1 electric mixer
- 1 12 inch skillet for this recipe we used a cast iron skillet
Ingredients
For the filling
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1½ cups buttermilk
For the topping
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 1/2 cup finely chopped walnuts or pecans
- 1/2 cup old-fashioned oats
- 5 cups thinly sliced peeled Granny Smith apples
- 18 caramels unwrapped
- 1 tablespoon buttermilk
Optional after cooking
- whipped cream, additional chopped pecans and ground cinnamon, vanilla ice cream
Instructions
For filling
- Preheat oven to 350℉°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet.
- In a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter.
- Peel and thinly slice and top in a circular pattern with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack.
For topping
- In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. Serve with toppings as desired.