Description
Create a stunning Upside-Down Caramel Apple Skillet Cake, a rustic fall dessert perfect for any occasion. This cake is easy to make and impressive to serve.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 medium apples, peeled, cored, and thinly sliced (about 6 cups)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a 10-inch oven-safe skillet, melt 1/2 cup butter over medium heat.
- Stir in brown sugar, cinnamon, and nutmeg until combined.
- Arrange the apple slices evenly over the brown sugar mixture in the skillet.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently spread the batter evenly over the apples in the skillet.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the skillet for 10 minutes before inverting it onto a serving platter.
- Serve warm.
Notes
- Use a mix of apple varieties for a more complex flavor.
- Ensure your skillet is oven-safe.
- Allow the cake to cool slightly before inverting to prevent it from breaking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 400 kcal
- Sugar: Approx. 40g
- Sodium: Approx. 250mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 3g
- Protein: Approx. 4g
- Cholesterol: Approx. 80mg