Upside Down Skillet Apple Cake
FOR THE APPLE TOPPING:
1/2 c. butter
3/4 c. sugar
4 apples, peeled & cut thinly to place on bottom of skillet
FOR THE CAKE:
1/2 c. butter, softened
2/3 c. sugar
1 1/2 tsp. vanilla extract
2 large eggs
1/2 c. sour cream, room temperature
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 apple, peeled, cored and chopped finely
Vanilla ice cream, for serving
- Preheat oven to 375 F.
- For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes.
- In a mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well.
- In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple.
- Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Serve warm with vanilla ice cream.
Apple Juice Caramel Sauce
- 2 cups fresh pressed apple juice
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons salted butter
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon apple pie spice
- Bring the apple cider to a boil and cook, stirring occasionally until it reduces down to about 1/4 cup in volume. Approx. 10-15 minutes
- Reduce the heat, add the sugars, and stir until fully dissolved. Mix in the butter and heavy cream.
- Simmer, whisking constantly, until the mixture begins to thicken. Approx. 10-15 minutes
- Remove from the heat, stir in the vanilla & apple pie spice then let cool. The caramel will thicken as its temperature drops.
- Serve over ice cream, with apple slices, or a spoon (no judgment) while the caramel is still warm. ENJOY!
Caramel Apple Cake
- 2/3 cup homemade caramel sauce
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon apple pie spice
- 3/4 cup brown sugar
- 1/4 cup butter melted and cooled
- 1/4 cup canola oil or additional 1/4 cup melted unsalted butter
- 1 egg
- 1 tablespoon cream
- 1/2 cup chopped pecans
- 1/3 cup whole pecan halves for top
- 2 lg apples, peeled and cut into a small pieces
- Vanilla ice cream
- Preheat your oven to 350 degrees F. Lightly coat an 8×8-inch pan with cooking spray, then with line parchment paper so that some overhangs the sides. Lightly coat a second time, then set aside.
- In a medium bowl, whisk together the white whole wheat flour, cinnamon, salt, baking powder, baking soda, nutmeg, and allspice. Set aside.
- In a large mixing bowl, beat the brown sugar, butter, coconut oil, egg, and milk on medium high speed until light and creamy, about 2 minutes total. Fold in the apples and 1/2 cup chopped pecans, reserving the whole pecans for the topping. Add the dry ingredients to the wet, then fold again until combined. Scrape the batter into the prepared baking dish.
- Drizzle the caramel over the batter, then sprinkle with the remaining whole pecans.
- Bake until deep golden at the edges and the sides begin to pull away from the pan, about 30 minutes. Let cool in the pan on a wire rack for 30 minutes, then remove from the pan using the parchment paper “handles.”
- To serve, cut into squares, drizzle with additional caramel, and top with vanilla ice cream
Homemade Apple Pie Ice Cream
1 1/2 cups milk
1 1/4 cups sugar
1/2 tsp salt
1 1/2 cups cream
1 Tbsp vanilla
2 tsp cinnamon
2 cups whipping cream
2 large apples peeled, cored and diced
1 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
5 cinnamon graham crackers broken into small pieces
- Peel, core and dice apples.
- Saute apples in butter. Add in 3 Tbsp sugar and 1 tsp cinnamon and cook until browned and caramelized, about 8-10 minutes. Remove from pan and allow to cool.
- Crush graham crackers
- Combine milk, 1 1/4 C sugar, salt, half and half, vanilla extract, whipping cream and 2 tsp cinnamon into the ice cream maker.
- Process until done.
- Stir in caramelized apples and crush cinnamon graham crackers
- Put in freezer to harden up.
Caramel Apple Cheesecake Bars
- 3 tart apples, peeled, cored and finely chopped
- 2 tablespoons sugar
- 3/4 teaspoon apple pie spice
- 1 cup brown sugar
- 1 cup flour
- ½ teaspoon cinnamon
- ½ cup oats
- ½ cup butter, softened
- 2 cups flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup salted butter, softened
Cream Cheese Layer:
- 2 packages (8-ounces each) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream cream
- Pinch of salt
- 1 tablespoon vanilla, can cut down to 1 teaspoon for less vanilla flavor
- Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
- For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
- For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
- For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
- For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
- Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
- For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
- Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
25 Large, firm apples
- 1 cup salted butter
- 2 cups packed light brown sugar
- 2 cans sweetened condensed milk
- 2 cups corn syrup
- 26-30 Large marshmallows
- Prep the apples & insert sticks in to stem area after you wash them. Set aside to dry completely.
- In a large pot, combine the butter, brown sugar, sweetened condensed milk and corn syrup.
- Bring to a rolling boil, stirring constantly. Boil until the caramel has reached the almost hardball stage. (235°-240°)
- Remove from heat and stir in the marshmallows until completely melted.
- Gently fold the caramel to remove any built in air bubbles.
- Dip the apples into the caramel.
- Pour any excess caramel onto parchment paper and then cut into caramels when cool.
- Once the caramel apples have cooled completely, add toppings like white chocolate/cinnamon sugar, chocolate drizzle, Oreo crumbs, m&ms, nuts, sprinkles or anything else you'd like!