Recipes Search-Header
Recipes Search-Header
Cakes & Cupcakes, Glazes

Apple Pecan Skillet Cake with Dulce de Leche Glaze

rpic_20170417144108_lg

Prep Time: 01 Hours

Total Time: 2 Hours 20 Minutes

Rating:
Click to rate this post!
[Total: 0 Average: 0]
Share:
rpic_20170417144108_lg

Ingredients

  • Apple Mixture:
  • 6 lg. Granny Smith Apples, peeled, cored and sliced into 1/4-inch thick wedges
  • 2 Tbsp. all-purpose flour
  • 1/2 C. brown sugar, firmly packed
  • 1/4 C. butter
  • Batter:
  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3 lg. eggs, lightly beaten
  • 3 Tbsp. Kahlua
  • 3/4 C. butter, melted
  • 1 1/2 C. brown sugar, firmly packed
  • 3/4 C. pecans (coarsely chopped)
  • 1 refrigerated pie crust
  • Dulce de Leche Apple Glaze:
  • 13.4 oz. can Dulce de Leche sauce
  • 1/4 C. apple juice

Directions

  1. 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.
  2. 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).
  3. Preheat oven to 350 degrees F. Melt remaining 3/4 C. butter. Stir together 1-1/2 C. flour, 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.
  4. 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.
  5. 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.
  6. 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 C. warm glaze over the cake. Serve with remaining sauce.
  7. Yield: 8-10 servings
  8. Recipe submitted by Yvette Marquez.

Apple Pecan Skillet Cake with Dulce de Leche Glaze

rpic_20170417144108_lg

Prep Time: 01 Hours

Total Time: 2 Hours 20 Minutes

Ingredients

  • Apple Mixture:
  • 6 lg. Granny Smith Apples, peeled, cored and sliced into 1/4-inch thick wedges
  • 2 Tbsp. all-purpose flour
  • 1/2 C. brown sugar, firmly packed
  • 1/4 C. butter
  • Batter:
  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3 lg. eggs, lightly beaten
  • 3 Tbsp. Kahlua
  • 3/4 C. butter, melted
  • 1 1/2 C. brown sugar, firmly packed
  • 3/4 C. pecans (coarsely chopped)
  • 1 refrigerated pie crust
  • Dulce de Leche Apple Glaze:
  • 13.4 oz. can Dulce de Leche sauce
  • 1/4 C. apple juice

Directions

  1. 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.
  2. 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).
  3. Preheat oven to 350 degrees F. Melt remaining 3/4 C. butter. Stir together 1-1/2 C. flour, 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.
  4. 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.
  5. 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.
  6. 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 C. warm glaze over the cake. Serve with remaining sauce.
  7. Yield: 8-10 servings
  8. Recipe submitted by Yvette Marquez.

Popular Recipes

Here are other baking recipes we think you might like to try.