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If you don't have an ovenproof skillet, you can use your regular skillet instead. Just wrap the handle with several layers of foil before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I'm rating this one star even though my husband and 1-year-old are kind enough to be eating it right now. I recall ****** this years ago and it turning out beautifully but idk, maybe I was wrong. This time around was a disaster! The caramel did not work at all. It was just a clear, sticky sugar solution. I arranged the apple on top of it anyways. 6 apples was apparently a lot, because even after arranging the pattern, the apples were higher than the sides of the skillet. I don't recall that happening last time I made it. To make things worse, I was out of sugar so I substituted ********. I could already tell the recipe was a goner. It cooked for WAY longer than an hour, and the middle was still raw even though the sides were completely cooked. Almost burnt outsides, raw middle before I just gave up----wasn't fixable. It's ugly but still edible. This recipe sucks.
The info for making the caramel sauce must be wrong. Cooking water & sugar makes syrup, if there is enough water. In this recipe, the water boils off and you are left with hardened sugar ( that will burn). I added 3 tsps butter, from the 2 sticks of butter, to the sugar which made caramel. The cake took longer to bake, even with convection oven setting, and it was too sweet. Will NOT
make this one again!
This was really good. I didn't make the caramel sauce. Well I tried but it burnt so I went with plan B. I buttered my spring form pan and sprinkled brown sugar like you would flour a cake pan. I sprinkled some cinnamon on the bottom and finished the cake as directed. I made this twice and I'll make it again.