Description
This Apple Date Skillet Sponge with Butter Caramel is a blissfully indulgent dessert combining tender, spiced apple and date-filled sponge cake with a luscious homemade butter caramel sauce. Baked in a skillet for a rustic presentation and topped with a warm caramel drizzle, this comforting treat is perfect served warm on its own or with vanilla ice cream for extra decadence.
Ingredients
Scale
Sponge Cake
- 2 medium apples, peeled, cored, and diced
- 1 cup pitted dates, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Butter Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Grease a 10-inch oven-safe skillet or a round cake pan thoroughly with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, stir the melted unsalted butter and packed brown sugar until well blended. Crack in the eggs, adding them one at a time and mixing well after each addition. Then, mix in the vanilla extract and milk until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a light sponge texture. Fold in the diced apples and chopped dates carefully to distribute evenly.
- Bake the Sponge Cake: Pour the batter into the prepared skillet, spreading it out evenly. Place it in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Prepare the Butter Caramel: While the cake bakes, melt the butter for the caramel sauce in a saucepan over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the mixture is smooth. Gradually whisk in the heavy cream, vanilla extract, and a pinch of salt. Allow the sauce to come to a gentle simmer and cook for another 2-3 minutes until it thickens slightly. Remove from heat and keep warm.
- Cool and Invert the Cake: Once baking is complete, remove the skillet from the oven and let the cake cool in the skillet for about 10 minutes. Carefully invert the cake onto a serving plate to release it from the pan.
- Serve: Drizzle the warm butter caramel sauce generously over the inverted cake. Serve warm, either on its own or accompanied by a scoop of vanilla ice cream for added indulgence.
Notes
- For a spicier flavor, consider adding a pinch of nutmeg or ginger alongside the cinnamon.
- Ensure not to overmix the batter to keep the sponge light and fluffy.
- You can substitute the milk with a dairy-free alternative for a lactose-free version.
- Use a well-greased skillet or pan to aid in easy removal of the cake.
- The dessert is best enjoyed fresh and warm but can be stored covered in the refrigerator for up to 2 days.
