Apple Pecan Skillet Cake with Dulce de Leche Glaze
This may look like apple pie, but it resembles the flavor and texture of a pineapple upside down cake. A flaky piecrust topped with slices of brown sugar glazed apples layered with a moist pecan and Kahlúa flavored buttery cake and then topped with additional apple slices. Bake in a cast-iron skillet and drizzle with a rich dulce de leche apple glaze.
Servings: 8 to 10 servings
Ingredients
Cake:
- 6 large Granny Smith apples
- 2 tablespoons all-purpose flour
- 2 cups firmly packed light brown sugar divided
- 1 cup butter divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon table salt
- 3 large eggs lightly beaten
- 3 tablespoons Kahlúa
- 3/4 cup coarsely chopped pecans
- 1 refrigerated piecrust
Dulce de Leche Apple Glaze:
- 1 13.4 ounce can Dulce de Leche
- ¼ cup apple juice
Instructions
- Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 tablespoons flour and 1/2 cup brown sugar in a large bowl.
- Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
- Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour, baking powder, and salt in a large bowl. Add eggs, Kahlúa, melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
- Fit pie crust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of pie crust, 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 pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
Make 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.
Notes
You can use cajeta instead of dulce de leche.
Nutrition
Calories: 784kcal | Carbohydrates: 108g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 477mg | Potassium: 416mg | Fiber: 5g | Sugar: 71g | Vitamin A: 872IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 3mg