Skillet Caramel Apple Cake
Submitted by Ed
An upside-down apple cake baked in a skillet over a layer of homemade caramel with golden apples, almond extract, and a splash of amaretto. Flip it out and watch jaws drop.
YIELD
1 cakePREP
20 minCOOK
READY
1 hrsThis cake is pure theater. You build it upside down in a cast iron skillet and flip it onto a platter to reveal a glistening, caramel-glazed crown of golden apples.
The caramel starts from scratch right in the pan, just sugar and water cooked to a pale amber, then swirled with butter and almond extract.
Three pounds of Golden Delicious apple wedges nestle into that sticky pool and cook until they release their juices and the caramel turns thick and syrupy.
A light, airy batter made with cake flour, apple juice, amaretto, and whipped egg whites gets poured over the top and bakes until set.
Flip, serve with a dollop of whipped cream, and take a bow.
Chef Tips
- Watch the caramel closely. You want pale amber, not dark brown. It continues to cook after you pull it off the heat
- Use Golden Delicious apples. They hold their shape during the long cook and won’t turn to mush
- Fold the egg whites gently into the batter to keep it light and airy. Overmixing deflates all that lift
- Let the cake cool for exactly 5 minutes before flipping. Too long and the caramel sets; too short and the cake falls apart
Ingredients
Directions
Combine 1 cup sugar and water in heavy, deep, oven-proof 10-inch skillet.
Bring to boil over medium heat, stirring occasionally.
Cook to light caramel stage or pale amber color, stirring occasionally.
Remove from heat.
Swirl in butter and ½ teaspoon almond extract.
Set aside.
Peel, core and cut each apple into 4 wedges.
Arrange about ¾ of apple in tight single layer over caramel.
Cut remaining apple wedges in halves and place atop first apple layer.
Cover skillet and cook over medium-low heat until apples exude juices, about 10 minutes.
Uncover skillet, increase heat to medium and continue cooking about 25 to 30 minutes, or until caramel syrup is thick, but not burnt (adjust heat to low if caramel starts cooking too fast).
Baste apples occasionally with caramel syrup, using baster or spoon.
Remove from heat and cool.
Sift cake flour with baking powder and ½ cup plus 2 tablespoon sugar in bowl.
Make well in center.
In another bowl, whisk egg, apple juice, and remaining 2 tablespoon sugar, then beat until stiff but not dry.
Fold small amount of batter into egg whites, then fold mixture back into remaining batter.
Pour over apples in skillet.
Bake at 350℉ (180℃) for 25 to 30 minutes, or until wood pick inserted in center of cake comes out clean.
Cool 5 minutes.
Loosen cake around edges.
Place platter over skillet and carefully invert pan, shaking gently to release cake into platter.
Spoon any remaining glaze over cake.
Serve with whipped topping.
Makes 12 servings.
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