Big Ray's Caramel-Apple Skillet Buckle recipe
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Ingredients
- ½ cup butter, softened ¾ cup white sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 ½ teaspoons baking powder 1 ¾ teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon salt 1 ½ cups buttermilk ⅔ cup packed brown sugar ½ cup all-purpose flour ¼ cup cold butter ¾ cup finely chopped pecans ½ cup old-fashioned oats 6 cups peeled and sliced Gala apples 18 individually wrapped caramels, unwrapped 1 tablespoon buttermilk
Nutrition Info
- 465 caloriescarbohydrate: 69.1 gcholesterol: 63.8 mgfat: 19.3 gfiber: 3.2 gprotein: 6.9 gsaturatedFat: 8.6 gservingSize: -sodium: 318.8 mgsugar: 42 gtransFat: : -unsaturatedFat: : -
Directions Big Ray's Caramel-Apple Skillet Buckle
Directions
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Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch oven-proof skillet.
Beat 1/2 cup butter and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
Whisk 2 cups flour, baking powder, cinnamon, ginger, and salt together in a separate bowl. Add to the butter mixture alternately with 1 1/2 cups buttermilk, beating well after each addition. Pour batter into the prepared skillet.
Mix brown sugar and 1/2 cup flour together in a small bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly. Stir in pecans and oats, sprinkle over the batter in the skillet. Top with apples.
Bake in the preheated oven until apples are golden brown, 60 to 70 minutes. Let cool in pan or a wire rack.
Combine caramels and 1 tablespoon buttermilk in a microwave-safe bowl. Microwave until caramels are melted, 30 seconds at a time, stirring after each melting, for 3 to 6 minutes total. Stir until smooth, drizzle over the cake. Let stand until set, about 20 minutes.