Description
This Caramel-Apple Skillet Buckle is a delightful fall dessert featuring a moist cinnamon-ginger spiced cake base loaded with sweet sliced apples and topped with a crunchy oat-pecan streusel. A rich, smooth caramel drizzle finishes it off perfectly, making it ideal for cozy gatherings or a special treat served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1-3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
Topping
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 3/4 cup finely chopped pecans
- 1/2 cup old-fashioned oats
- 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
Caramel Drizzle
- 18 caramels, unwrapped
- 1 tablespoon buttermilk
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Additional chopped pecans
- Ground cinnamon
Instructions
- Prepare the Oven and Batter: Preheat your oven to 350°F. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate. Then, beat in the vanilla extract for added flavor.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, and salt. Gradually add this dry mixture to the creamed butter and sugar alternately with buttermilk, beginning and ending with the flour mixture. Beat well after each addition until a smooth batter forms.
- Assemble Batter in Skillet: Pour the prepared batter into a greased 12-inch cast-iron or ovenproof skillet, spreading it evenly.
- Prepare Topping: In a small bowl, mix the brown sugar and flour, then cut in the cold butter until the mixture becomes crumbly. Stir in the finely chopped pecans and old-fashioned oats. Evenly sprinkle this topping over the batter in the skillet.
- Add Apples and Bake: Arrange the sliced peeled Gala apples over the crumb topping. Bake in the preheated oven for 60-70 minutes, or until the apples are golden brown and the cake is set. Remove from oven and cool in the skillet on a wire rack.
- Make Caramel Drizzle: While the cake cools, melt the unwrapped caramels with the tablespoon of buttermilk in the microwave, stirring until smooth and creamy.
- Finish and Serve: Drizzle the melted caramel sauce evenly over the cooled cake. Let it stand until the caramel is set. Serve warm with optional vanilla ice cream, whipped cream, extra chopped pecans, and a sprinkle of ground cinnamon if desired.
Notes
- Use a 12-inch cast-iron skillet for the best results; ensure it is ovenproof.
- Room temperature eggs help create a smoother batter and better rise.
- For a different flavor profile, try substituting Granny Smith apples for a tart contrast.
- Let the caramel drizzle set before slicing to avoid it running excessively.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently before serving to revive softness and flavors.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 370
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
