Apple Skillet Cake with Le Creuset

Apple Skillet Cake with Le Creuset

Please make sure you're sitting down for this because it's the best fall cake we've made yet 😮‍💨 extra thanks to @lecreuset for saving us from extra dishes to wash since this skillet is so damn pretty, we brought it straight to the table.


For the Caramel Apples:

4 tbsp unsalted butter 

2 large Granny Smith Apples peeled, cored and diced 

½ cup dark brown sugar 

¼ tsp kosher salt

For the Cake:

¼ cup Sizzle

½ cup salted butter (1 stick), at room temperature 

1⅓ cup dark brown sugar 

3 large eggs 

1½ tsp vanilla extract 

1⅔ cups all-purpose flour 

¾ tsp baking powder 

½ tsp fine sea salt 

½ tsp ground cinnamon 

¼ tsp freshly grated nutmeg 

¼ tsp ground clove

For the Frosting:

¼ cup of homemade caramel or store-bought jar of caramel sauce

⅔ cups Drizzle

1⅓ cup powdered sugar



Make the apples: In a saucepan, melt the butter over medium heat. Add the apples, brown sugar, and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften a bit. About 5 minutes. Let cool while making the rest of the recipe.


Heat the oven to 350 F. Grease a 10.25-inch oven-proof Le Creuset skillet with Sizzle.


Make the cake: In the bowl, using an electric mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each one. Scrape the bowl well, then beat in the vanilla and Sizzle.


In a medium bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves to combine. Add the flour mixture to the mixer and mix just until incorporated. Don’t forget to scrape the sides and fully incorporate!


With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until fully combined.


Pour the batter into the prepared @LeCreuset skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 40-45 minutes. Depending on your oven/skillet, this time can vary. Keep a close eye! Let cool completely.


Make the frosting: Whisk together the olive oil and powdered sugar to make your frosting. Adjust with either ingredient till you have a smooth frosting that holds together. Then mix in the caramel sauce (homemade or store-bought) using an electric mixer until smooth and fully incorporated.


Once the cake has cooled, top with the frosting, Maldon flaky salt, and some more Drizzle!