Caramelized Apple Upside-Down Skillet Cake

Name: Caramelized Apple Upside-Down Skillet Cake
Total time: 60 min
Yield: 8
Ingredients: nonstick cooking spray; 6 tbsp unsalted butter; 0.5 cup brown sugar; 2 medium apples, cored and thinly sliced; 1.5 cups all-purpose flour; 2 tsp ground cinnamon; 1.5 tsp baking powder; 0.5 tsp salt; 0.5 cup unsalted butter, at room temperature; 0.5 cup white sugar; 0.5 cup packed brown sugar; 2 large eggs, at room temperature; 1.5 tsp pure vanilla extract

Indulge in this fall dessert featuring tender caramelized apples atop a buttery vanilla cake, infused with cinnamon. The perfect pairing for a cozy evening.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories292kcal

carbohydrates42g

fat14g

fiber1g

protein2g

sodium165mg

sugar29g

Dessert American

Ingredients

nonstick cooking spray

6 tbsp unsalted butter

0.5 cup brown sugar

2 medium apples, cored and thinly sliced

1.5 cups all-purpose flour

2 tsp ground cinnamon

1.5 tsp baking powder

0.5 tsp salt

0.5 cup unsalted butter, at room temperature

0.5 cup white sugar

0.5 cup packed brown sugar

2 large eggs, at room temperature

1.5 tsp pure vanilla extract

Directions

Preheat the oven to 350°F (175°C).

Spray a 9-inch round skillet with nonstick spray.

In a small saucepan over medium heat, combine butter and brown sugar for topping. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes.

Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.

Pour the caramel into the prepared skillet, then arrange apple slices around the skillet as desired. Chill in the refrigerator while you prepare the cake batter.

In a bowl, whisk together flour, cinnamon, baking powder, and salt.

In a separate bowl, beat butter, white sugar, and brown sugar with an electric mixer until light in color and fluffy, 2 to 3 minutes. Scrape down the bottom and sides as needed. Mix in eggs one at a time, incorporating slowly and scraping down the sides again as needed. Stir in vanilla.

Gently blend the dry ingredients into the wet ingredients on low speed until combined; batter will be thick.

Remove the skillet from the refrigerator. Gently spread the thick batter over the chilled caramel and apples, trying not to disturb the apples too much.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.

Place a plate over the top of the skillet, then carefully invert it, allowing the cake to release from the skillet onto the plate. Let cake cool to room temperature before serving.