Can you believe it’s almost the end of October? Geez, I know I can’t.
I like to make this cake using dark brown sugar because we enjoy that extra pop of molasses flavor, but if you’re not a fan of the same, light brown sugar can be used instead. Also, sweet, firm apples, like Gala or Fuji are my go to fruit for this cake and lots of other baked goodies too. Lately, I’ve been using my iron skillet for everything, so I just had to make this a skillet cake, but if you don’t have an oven safe skillet around, you can use a 9-inch (9×2) cake pan instead.
I include a brief, instructional video I made for you here so you can see just how easy it is to make this pretty cake! For the time being, I let my hands do the talking in these videos and I don’t add any dialogue. My 3 year-old daughter has a hard time with this and says I have to include a “thumbs-up” for her in each new video I make so she knows it’s me.
If you have a minute, I’d love to see you subscribed over on my You Tube Channel, I’m working up lots more video recipes to share over there!
Rustic Caramel Apple Upside-Down Skillet CakeCourse: DessertCuisine: AmericanDifficulty: Medium
- For the topping
1 stick salted butter
3 medium apples, cored, peeled and thinly sliced (2 cups sliced apples)
1/2 teaspoon ground cinnamon
1 cup packed dark brown sugar (or sub light brown sugar, if preferred)
- For the cake
1-1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup sugar
1/2 cup (one stick) salted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup buttermilk
- Pre-heat the oven to 325°. First make the topping. Melt 3 tablespoons butter in a 9-inch iron skillet. Add apples and saute until tender. Stir in the cinnamon, mix well and remove cooked apples from the pan and set them aside.
- Add 4 tablespoons more butter to the pan. Once butter is melted add in the brown sugar. Stir until sugar is completely moistened with butter (add more butter if necessary, one tablepoon at a time).
- Turn off heat and use a silicon spatula to spread the wet sugar evenly over the bottom of the skillet (creates the topping layer). Then add the apple slices back into the pan, Arrange the slices over the brown sugar layer in a circular pattern. Set the skillet aside.
- Now make the cake batter. In the blow of a stand mixer or in a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add in the eggs, one at a time, until well-incorporated. Stir in the vanilla extract.
- In another medium-size bowl, mix flour, baking powder, cinnamon together. Add the flour mixture to the butter mixture one half at a time, alternatively with the buttermilk. Mix until batter is just combined.
- Using a silicon spatula, spread the cake batter evenly over the layer of apples in the skillet. Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the cake to cool in the skillet for about 20 minutes, but while the cake is still warm, carefully flip the skillet over and transfer the cake to a serving plate or cake stand. Allow cake to cool completely. Enjoy!
- *you will need a 9-inch, oven-safe skillet or a 9×2 inch cake pan for this recipe
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.