Salted Caramel Apple Skillet Cake
A rich, buttery skillet cake studded with soft apple pieces and crowned with luxurious caramel buttercream, finished with flaked sea salt to cut through the sweetness. The apples cook down into the batter while baking, creating pockets of tender fruit throughout. This dessert bridges homey and indulgent, perfect for fall entertaining or special dinners. The salted caramel frosting and the choice of soft candies rather than jarred sauce this beyond standard apple cake.
Ingredients
- 4 tablespoon butter
- ½ cup brown sugar
- ¼ teaspoon fine sea salt
- 2 large baking apples, peeled, cored, cut into 1/2 inch pieces
- ½ cup butter
- 1 1/3 cups, brown sugar
- 3 large eggs
- 1 1/2 teaspoons, vanilla extract
- 1 2/3 cups, all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- fresh nutmeg, few grinds
- ¾ cup butter, softened
- 3 cups confectioner's sugar
- 7 ounces soft caramel candies, unwrapped, such as Werther'shomemade caramelsimilar qtydietary
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- 2 tablespoons heavy cream
- flaked sea salt, for garnish
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Melt butter in a medium saute pan over medium heat, then stir in brown sugar and salt until sugar dissolves.
- 3
Add apples and cook until just beginning to soften, about 4-5 minutes. Set aside to cool.
- 4
Butter a 10-inch ovenproof skillet.
- 5
In a stand mixer with paddle attachment, cream butter and brown sugar on medium high for 4-5 minutes until light and fluffy.
- 6
Add eggs one at a time with mixer running on medium, allowing each to combine before adding the next. Scrape bowl and mix.
- 7
Mix in vanilla.
- 8
Sift flour, baking powder, salt, cinnamon and nutmeg together in a medium bowl.
- 9
With mixer on low, slowly add flour mixture and combine. Scrape and mix just until incorporated.
- 10
Remove bowl and fold in cooled apple mixture with all liquid.
- 11
Pour batter into prepared skillet and bake 35-45 minutes until a toothpick inserted into cake comes out clean.
- 12
Cool completely in pan before frosting.
- 13
For frosting, cream softened butter in mixer with paddle on medium high for 4-5 minutes until pale and creamy.
- 14
Add confectioner's sugar one cup at a time on low speed, mixing to combine. Beat to creamy consistency.
- 15
Microwave unwrapped caramels in a spray-coated bowl in 20 second bursts until creamy and slightly hot, about one minute total.
- 16
Remove paddle and scrape melted caramels into mixer bowl.
- 17
Reattach paddle and quickly whisk to combine hot caramels into butter mixture.
- 18
Add cream and vanilla and mix to combine.
- 19
Spread frosting onto cooled cake and refrigerate until set, about two hours.
- 20
Sprinkle flaked sea salt over frosting, cut into pieces and serve.
Tips
Insert toothpick into cake, not apple, to accurately test for doneness; ovens vary so start checking at 35 minutes.
Add melted caramels off mixer, then quickly reattach to whisk; hot caramel winds around running paddle and hardens.
Refrigerate frosted cake two hours to set before cutting and serving.
Good to Know
Covered, at room temperature up to two days. Frosted cake keeps refrigerated up to four days. Do not freeze frosted cake; freeze unfrosted cooled cake up to one month.
Bake cake one day ahead and refrigerate overnight. Frost day-of or up to four hours before serving. Refrigerate until one hour before serving to bring frosting to spreadable consistency.
Cut into eight pieces for rich portions or ten for smaller slices. Serve at room temperature or slightly chilled. Pairs with coffee, tea, or vanilla ice cream.
Common Mistakes
Do not use jarred caramel sauce or sugar-free caramels to avoid flat, watery frosting.
Do not add melted caramels with mixer running to avoid caramel winding around paddle and hardening.
Do not frost until cake is completely cool to avoid frosting melting.
Do not skip the toothpick test to avoid removing underbaked cake with wet center.
Substitutions
Vegan Options
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I use different apple varieties?
Yes. Use firm baking apples like Granny Smith, Braeburn, or Honeycrisp. Avoid soft varieties like Red Delicious that break down too quickly. The combination of tart and sweet apples adds complexity.
What if my frosting is too loose after adding caramels?
Refrigerate the frosted cake for two hours until frosting sets. If still loose, chill longer. Ensure caramels were fully melted and warm, not hot, when combined. Room temperature butter should be soft but not greasy.
How long does the frosted cake keep?
Refrigerate frosted cake up to four days covered. Bring to room temperature one hour before serving for best frosting texture. Do not freeze frosted cake as frosting texture will break down upon thawing. Freeze unfrosted cooled cake up to one month.