Ingredients
Cake Batter
- 1/2 cup butter, softened
- 2.25 cup flour scoop flour into measuring cups using a spoon
- 1.5 cup sugar
- 3.25 tsp baking powder
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1.25 cup milk
- 1/8 cup oil, mild
- 3 each eggs
- 1 tsp vanilla paste or 1 Tbsp vanilla extract
Caramel Sauce
- 1 cup brown sugar
- 1/4 cup heavy cream
Roasted Apples
- 2 medium Honeycrisp apples, medium dice
- 1/2 Tbsp olive oil
- 1/8 tsp cinnamon
- 1 pinch nutmeg
- 2 Tbsp brown sugar
Garnish
- 1/2 cup roasted pistachios, crushed
- 1/2 cup pomegranate seeds
Servings: servings
Units:
Instructions
Roasted Apples
- Preheat oven to 500 degrees.
- Toss all roasted apple ingredients together, place on a parchment lined sheet pan, and bake at 500 degrees for 10 minutes, rotating halfway, or until apples have become golden brown. Let cool and set aside.
Cake Batter
- Beat the softened butter in a stand mixer with a paddle attachment or with a hand mixer on medium speed for 1-2 minutes.
- Sift dry ingredients and add to the butter. Combine dry ingredients and butter for 45 seconds on medium speed.
- Thoroughly scrape the bowl and mix again for 15-20 seconds or until completely incorporated.
- Add remaining ingredients and mix on high speed for 1 minutes.
Baking the Cake
- Reset oven temperature to 350 degrees. Butter the sides of a 10-inch cast-iron skillet.
- Mix together the caramel sauce ingredients and evenly spread along the base of the cast-iron skillet.
- Layer roasted and cooled apples on top of caramel sauce and pour cake batter as final layer, making sure not to fill the pan more than 3/4 full.
- Bake 20 minutes, rotate and bake another 15 minutes or when fork comes out of cake clean. This usually happens when you can press the top of the cake (very gently) and your finger doesn't leave and imprint.
- Let cake set for 15 minutes, place a plate over the top of the pan and flip the cake upside down onto the plate.
- Top the cake with roasted pistachios and pomegranate seeds and enjoy!
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