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Apple Pecan Skillet Cake with Dulce de Leche Glaze

Categories: Cakes

Submitted by: Yvette Marquez

This apple pecan skillet cake may look like an apple pie, but it resembles the flavor and texture of a pineapple upside down cake.

Ingredients

  • 6 lg. Granny Smith apples
  • 1-1/2 c. + 2 Tbsp. all-purpose flour divided
  • 2 c light brown sugar firmly packed, divided
  • 1 c. butter divided
  • 1-1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 3 lg. eggs lightly beaten
  • 3 Tbsp. Kahlua
  • 3/4 c. pecans coarsely chopped
  • 1 pie crust
  • Dulce de Leche Apple Glaze
    • 1 can Dulce de Leche caramel sauce (13.4 oz.)
    • 1/4 c. apple juice

Instructions

Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 c. brown sugar in a large bowl.

Melt 1/4 c. butter in a large skillet over medium-high heat; add apple mixture, and saute 15 minutes or until apples are tender and liquid has thickened. Remove from heat; cool completely (about 30 minutes).

Preheat oven to 350 degrees F. Melt remaining 3/4 c. butter. Stir together 1-1/2 c. flour, Clabber Girl Baking Powder, and salt in a large bowl. Add eggs, Kahlua, melted butter, and remaining 1-1/2 c. brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing pie crust all the way up the sides of skillet. Spoon 2/3 of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack, and bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden toothpick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Dulce de Leche Apple Glaze: Place the Dulce de Leche and apple juice in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat. Drizzle 1/3 cup warm glaze over the cake. Serve with remaining sauce.

Yield: 8-10 servings

Recipe submitted by Yvette Marquez.