Recipes..Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce yummy
One slice of this Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce and you'll name this your favorite dessert ever eaten.
INGREDIENTS:
FOR THE CAKE:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
2 large eggs
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sour cream
1 package (about 3 1/2 cups) Crunch Pak apple slices, peeled and diced
1/2 cup chopped pecans
FOR THE CARAMEL SAUCE:
1/4 cup unsalted butter
1/2 cup light brown sugar, packed
3 Tbsp heavy whipping cream
2 Tbsp Bourbon
pinch of salt
Butter Pecan ice cream, for serving, optional
DIRECTIONS:
Preheat oven to 350 degree F. Grease a 9 or 12 inch cast iron skillet with shortening (unless your skillet is well seasoned already). Set aside.
In a large mixing bowl, combine butter and 1 1/4 cup of granulated sugar (saving the remaining 1/4 cup for later). Beat together until pale and fluffy, about 3 -4 minutes.
Add in eggs and vanilla, beat until well combined.
Slowly add in flour, baking powder and salt. Mix until just combined. Beat in sour cream. Fold in apples and pecans.
Pour batter into prepared skillet. Sprinkle with remaining sugar.
Bake for 40-45 minutes. Allow cake to cool slightly in pan while making the caramel sauce. (or you can make caramel sauce while cake is cooking)
For the caramel, in a saucepan, add butter and heat over medium heat until melted. Whisk in the brown sugar, heavy cream, salt, and bourbon. Heat over medium high heat until boiling.
Boil for one full minutes and serve over warm cake with butter pecan ice cream. ENJOY.
FOR THE CAKE:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
2 large eggs
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sour cream
1 package (about 3 1/2 cups) Crunch Pak apple slices, peeled and diced
1/2 cup chopped pecans
FOR THE CARAMEL SAUCE:
1/4 cup unsalted butter
1/2 cup light brown sugar, packed
3 Tbsp heavy whipping cream
2 Tbsp Bourbon
pinch of salt
Butter Pecan ice cream, for serving, optional
DIRECTIONS:
Preheat oven to 350 degree F. Grease a 9 or 12 inch cast iron skillet with shortening (unless your skillet is well seasoned already). Set aside.
In a large mixing bowl, combine butter and 1 1/4 cup of granulated sugar (saving the remaining 1/4 cup for later). Beat together until pale and fluffy, about 3 -4 minutes.
Add in eggs and vanilla, beat until well combined.
Slowly add in flour, baking powder and salt. Mix until just combined. Beat in sour cream. Fold in apples and pecans.
Pour batter into prepared skillet. Sprinkle with remaining sugar.
Bake for 40-45 minutes. Allow cake to cool slightly in pan while making the caramel sauce. (or you can make caramel sauce while cake is cooking)
For the caramel, in a saucepan, add butter and heat over medium heat until melted. Whisk in the brown sugar, heavy cream, salt, and bourbon. Heat over medium high heat until boiling.
Boil for one full minutes and serve over warm cake with butter pecan ice cream. ENJOY.
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