Caramel Apple Right-Side-Up Cake
I am game for trying new apple recipes any day so naturally I was thrilled to see a recipe called “Caramel Apple Right-Side-Up Cake” in the September issue of Sauce Magazine. I look forward to the monthly deliveries of Sauce and Feast to our store so I can read about the amazing food scene in the St. Louis Area and I truly look forward to Sauce’s collection of seasonal focused recipes.
Everything about this recipe sounded appealing to me except the idea of making it over a camp-fire! Truth-be-known, I am not much of a camper. Instead I experimented with a variety of cooking temperatures and found a method of baking it in a conventional oven. My oven baked Caramel Cake was a gorgeous success. It had a lovely golden crust and the caramel was just enough to sweeten the apples and cake to perfection.
My favorite part about making this cake was finding another use for Chris’ grandmother’s seasoned cast-iron skillet. It truly is an Eckert family treasure!
Eat well this fall, Angie
- Sauce Magazine’s Apple Caramel Apple Right-Side-Up Cake
- 2 cups all-purpose flour
- ¾ cup sugar
- ¾ tsp Kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup milk
- ¼ cup canola oil
- 2 eggs
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 medium apples, cored and sliced (I used Jonathan)
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
- Add the milk, oil and eggs to the dry ingredients and mix well. In a 12” cast-iron skillet (or oven-safe skillet) melt the butter and brown sugar to create a caramel sauce.
- Spread the apple slices evenly on top of the caramel.
- Pour the cake batter over the apples.
- Cover with a lid or foil and bake 20 minutes.
- Uncover skillet and bake an additional 10-12 minutes or until a toothpick inserted comes out clean.
- Serves 10-12.