This is one of the best cakes I make. I usually bake it a couple times a year and always say to myself “Why don’t I bake this cake more often”? It’s really easy to make and everyone loves it. It’s kind of a no-brainer.
I thought this was the perfect cake to bake for Father’s day this year because I think it looks rustic and charming with no frills, just the kind of thing most of the fathers in my life appreciate.
The flavor profiles in this cake really hit the spot too. There is a sweetness that comes out of the cake from the apple and sugar not to mention the silky sweet caramel frosting. The sweetness is complimented by the slight heat that comes out from the cinnamon and nutmeg and the saltiness of the chopped pecans. The contrast of texture is amazing as well. I love to have a little crunchy element added to a soft cake. So yummy.
I recommend baking this cake whenever you want a comforting treat. It can be great for a gathering or a simple night in.
This recipe is adapted from The Cast Iron Skillet Cookbook By Sharon Kramis and Julie Kramis Hearne
Skillet Caramel Apple Cake
- 2 1/2 cups All purpose flour
- 2 cups granulated sugar
- 2 tsp Baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 4 cups Peeled and grated apples granny smith or other baking apple
- 1/2 cup unsalted butter
- 2 eggs
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar
- 3 Tbsp Whole milk
- 1/2 tsp Vanilla extract
- 1 1/2 cups Powdered sugar sifted
- 1/2 cup pecans chopped
- Position oven rack to the center and preheat to 350 degrees F. Spray a 10 inch cast iron skillet with Pam Baking spray or butter the pan and sprinkle with flour tapping out the excess flour. To make the cake, combine dry ingredients (flour, sugar, baking soda, salt, cinnamon, nutmeg) in to a mixing bowl and mix together well. Add grated apples, softened butter and eggs to the dry ingredients and use an electric mixer to beat together. mix ingredients on medium speed for about 2 minutes or until everything is well combined. The batter will be very thick. Spread the batter evenly into the skillet. Transfer to the oven and bake for 35-40 minutes or until the top is brown and a toothpick inserted into the center of the cake comes out clean. Allow cake to cook completely in the skillet.To make the frosting, melt the butter in a small saucepan. once completely melted add the brown sugar and stir continuously until the sugar dissolves. Carefully add the 3 Tbsp. of milk all at once, stirring constantly. When the butter, sugar and milk come to a boil, turn off the stove and remove the pot from the heat. Transfer to a mixing bowl and let it sit for 10 minutes. After the caramel has cooled for 10 minutes in a mixing bowl, Add the vanilla extract and the sifted powdered sugar. Stir well with a whisk until creamy and all incorporated. If you like the frosting to be a bit more fluffy, use an electric hand mixer to add more air to the frosting. Spread frosting on the completely cooled cake and top it with chopped pecans. Cut and serve.