APPLE AND CHEDDAR SKILLET CAKE
A skillet cake with delicious candied apple flavor and a savory bread crust.
Provided by Pomander
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter and 1 1/4 cups sugar in a 9-inch oven-safe skillet over medium heat. Cook and stir until sugar dissolves and mixture begins to caramelize, 5 to 10 minutes. When mixture starts to simmer, add diced apples and sprinkle with cinnamon and nutmeg. Gently press on the apples with a spatula until coated with sugar mixture and simmer, without stirring, until they begin to soften, about 5 minutes.
- Combine baking mix, milk, shredded Cheddar cheese, and remaining 1/4 cup sugar in a bowl and stir until consistency is similar to a waffle batter. Spoon mixture evenly over the apples in the skillet; no need to be too precise as it will spread out while baking.
- Bake skillet in preheated oven until batter reaches a firm consistency and is golden brown, 20 to 25 minutes. Remove from the oven and allow to cool on the stovetop until the caramelized sugar thickens a bit, about 5 minutes. Spoon servings onto individual plates, drizzle with caramel liquid, and serve while warm.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 57.1 g, Cholesterol 68.6 mg, Fat 28.4 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 16.7 g, Sodium 549.7 mg, Sugar 40.4 g
APPLE GINGERBREAD SKILLET CAKE
This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Nutrition Facts : Calories 294 calories, Fat 12g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE SKILLET CAKE
This treat is heavy on apples and light on batter, so it's more like a thin German pancake than a dense cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a bowl, whisk together eggs, milk, flour, and salt; set aside. In a large ovenproof skillet, melt butter over medium heat. Cook apple slices, stirring occasionally, until soft, 6 to 8 minutes. Add brown sugar and cinnamon and cook until caramelized, 2 to 3 minutes.
- Pour in batter and transfer to oven. Bake until cake puffs, about 12 minutes. Sprinkle with raw sugar and return to oven until brown on top, 2 to 3 minutes. Let cool slightly. Serve each slice with a dollop of Greek yogurt, if using.
Nutrition Facts : Calories 155 g, Cholesterol 87 g, Fat 5 g, Fiber 1 g, Protein 6 g, Sodium 223 g
APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING
This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
- Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
- Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
- With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
- Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
- Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
- Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
- Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram
SMASHED POTATO-CHEDDAR CAKES WITH WARM CRAN-APPLE SAUCE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings, 3 cakes each
Number Of Ingredients 15
Steps:
- Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.
- Heat a large nonstick skillet over medium heat.
- Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
- Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
- Serve potato-cheddar cakes with warm cran-apple sauce for topping.
CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL
Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
- For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
- For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
- For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
- Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
- Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.
APPLE-CHEDDAR SKILLET CORN BREAD
While corn tortillas are by far the most popular bread in Mexico, cornmeal is used in other breads as well. Apples are added to this one, leading a sweetness and texture that is very appealing.
Provided by morgainegeiser
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Lightly oil a 10 inch cast iron skillet or spray with a nonstick cooking spray.
- In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
- Mix well. Place milk in a small bowl. Add vinegar and set aside.
- In another bowl, combine corn, egg whites, honey, and oil. Beat with a fork or wire whisk until blended. Gradually whisk in milk. Stir in cheese and apples. Add to cornmeal mixture, mixing until all ingredients are moistened.
- Heat skillet in oven for 3 minutes. Remove hot skillet from oven and pour in batter. Bake 30-35 minutes, until a toothpick inserted in the center or the bread comes out clean. Place on a wire rack to cool slightly. To serve, cut into pie-shaped wedges while still warm.
Nutrition Facts : Calories 207.5, Fat 6.4, SaturatedFat 2.5, Cholesterol 10.4, Sodium 364.1, Carbohydrate 33.3, Fiber 2.5, Sugar 9.7, Protein 6.7
APPLE SKILLET CAKE
This is a yummy recipe I got from a cookbook I got with my Marlboro points years ago. Who'd have imagined smoking could lead to something this good? I like using my cast iron skillet for this, although I get the occasional sticky spot. You can substitute butter or something healthier for the drippings, but I feel that if you love your food you should be willing to die for it.
Provided by Potatoes Browning
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl mix 1/2 cup sugar, flour, cinnamon, baking powder, salt and cloves.
- In another bowl, combine apples and lemon juice. Add remaining sugar.
- Melt drippings in a 9-10" oven proof skillet (I use a cast iron one.).
- Add egg and coffee or milk to flour mix and mix well.
- Pour batter into skillet over the melted drippings. DO NOT MIX IT. Arrange the apple mix atop the batter.
- Bake at 350 inthe oven for 45 minutes until the batter is poofy and set and the apples are tender. Let cool for 20 minutes, then serve.
Nutrition Facts : Calories 537.9, Fat 20.5, SaturatedFat 8.2, Cholesterol 75.6, Sodium 303.8, Carbohydrate 85.5, Fiber 3.5, Sugar 61, Protein 5.8
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