Salted caramel apple skillet cake
If you want to add more lacto ovo vegetarian recipes to your repertoire, Salted caramel apple skillet cake might be a recipe you should try. For 57 cents per serving, you get a side dish that serves 8. One serving contains 294 calories, 4g of protein, and 14g of fat. It will be a hit at your Halloween event. A mixture of sour cream, milk, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 124 people were glad they tried this recipe. It is brought to you by Soup Addict. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 24%, this dish is not so tremendous. Skillet Salted Caramel Apple Crisp plus Giveaway, Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie, and Salted Caramel Apple Cake are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
2 teaspoons baking powder
6 tablespoons butter, melted and cooled slightly
1/2 teaspoon cinnamon
1 egg
2 big pinches fleur de sel or sel de gris
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup heavy cream or whole milk
1 1 tablespoon lemon juice
1/2 cup lukewarm milk, heated to about 100°F
1/2 teaspoon salt
1/4 cup sour cream
2 tart apples, peeled cored and thinly sliced (I used winesap apples)
1 teaspoon vanilla paste or extract
Equipment:
bowl
whisk
frying pan
toothpicks
oven
wire rack
spatula
Cooking instruction summary:
Preheat oven to 350°F.Prepare the cake batter: Combine the dry ingredients in a large bowl and set aside. Whisk the egg in a medium bowl until scrambled, then slowly add the milk, followed by the butter, whisking all the while. Stir in the sour cream and vanilla paste. Add the egg mixture to the flour mixture and stir with a wooden spoon until combined – the batter will be loose. Set aside.Make the salted caramel: Spread out the sugar evening in the bottom of the skillet and place over medium heat. When the sugar begins to melt, use a heat-safe spatula to stir gently until the sugar liquifies. Turn the heat to medium-low. Keep an eye on the caramel: if it turns very dark or begins to smoke, pull the pan off the burner and keep stirring for several minutes. Add the butter and salt and stir until combined.Assemble the cake and bake: Add the spiced apple slices to the skillet, turning and mixing until well coated with the salted caramel. Slowly pour in the heavy cream and stir.Spoon the cake batter over the caramel apple mixture. Swirl the spoon through the pan to mix the batter with the caramel. Place the oven and bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake – cast iron retains heat exceptionally well and will continue baking the cake for a bit after coming out of the oven. Let the cake cool in the pan on a wire rack. Serve with whipped cream or, my preference, vanilla bean or cinnamon ice cream.
Step by step:
Preheat oven to 350°F.Prepare the cake batter
1. Combine the dry ingredients in a large bowl and set aside.
2. Whisk the egg in a medium bowl until scrambled, then slowly add the milk, followed by the butter, whisking all the while. Stir in the sour cream and vanilla paste.
Add the butter and salt and stir until combined.Assemble the cake and bake
1. Add the spiced apple slices to the skillet, turning and mixing until well coated with the salted caramel. Slowly pour in the heavy cream and stir.Spoon the cake batter over the caramel apple mixture. Swirl the spoon through the pan to mix the batter with the caramel.
2. Place the oven and bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake – cast iron retains heat exceptionally well and will continue baking the cake for a bit after coming out of the oven.
3. Let the cake cool in the pan on a wire rack.
4. Serve with whipped cream or, my preference, vanilla bean or cinnamon ice cream.
Add the egg mixture to the flour mixture and stir with a wooden spoon until combined – the batter will be loose. Set aside.Make the salted caramel
1. Spread out the sugar evening in the bottom of the skillet and place over medium heat. When the sugar begins to melt, use a heat-safe spatula to stir gently until the sugar liquifies. Turn the heat to medium-low. Keep an eye on the caramel: if it turns very dark or begins to smoke, pull the pan off the burner and keep stirring for several minutes.
Nutrition Information:
covered percent of daily need
