Caramel Apple Cake

September 21, 2009 at 12:12 pm | Posted in Homemaking, Recipes | 1 Comment
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AppleBake4Adapted from a recipe by Sara Moulton

I found a recipe by Sara Moulton for an apple cake cooked in a cast iron skillet. It sounded amazing!
So I tried to make it.

I realized part-way into the process that I didn’t have all of the required ingredients.

I was out of sour cream and only had brown sugar on hand.
(We’ve been on another island for a week…what can I say?)

So I made a few changes…

and they worked!

The resulting cake was moist, buttery, caramel-apple goodness. 



4 or 5 apples, peeled, cored and cut into six equal wedges

1 3/4 sticks butter

3/4 cup brown sugar, packed



1 stick butter, softened

2/3 cup brown sugar, packed

1 1/2 teaspoons vanilla

2 large eggs

1/3 cup buttermilk

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1 small apple, peeled, cored and chopped finely




  1. Preheat oven to 375 degrees.
  2. Melt 1 3/4 sticks butter in a 9″ or 10″ cast-iron skillet over low heat.
  3. Add 3/4 cup brown sugar to the pan and stir to combine.
  4. Place apple slices, wedge side down, in the pan. Don’t pack together, but don’t leave large gaps either.
  5. Allow to cook over medium-low heat while you prepare the batter.
  6. In the bowl of an electric mixer, beat 1 stick softened butter with 2/3 cup brown sugar until light and fluffy.
  7. Mix in vanilla and eggs.
  8. Add the buttermilk and mix well.
  9. Gradually add flour mixture until moistened.
  10. Stir in chopped apple.
  11. Remove skillet from heat. Spoon the batter over the top and spread gently to distribute evenly.
  12. Bake for 20-25 minutes or until brown and bubbly.
  13. Allow to cool in pan for 5 minutes before inverting onto a serving plate.


NOTE: I put a large sheet pan lined with aluminum foil on the rack under the skillet to catch any escaping sugar mix. I’m really glad I did because quite a bit escaped over the edges!!


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