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My grandma used to make a version of this for me when I was little on her farm with fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. If desired, serve with ice cream.


Recipe Summary test

25 mins
1 hr 3 mins
20 mins
1 hr 48 mins
1 12-inch skillet


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch oven-proof skillet.

  • Beat 1/2 cup butter and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.

  • Whisk 2 cups flour, baking powder, cinnamon, ginger, and salt together in a separate bowl. Add to the butter mixture alternately with 1 1/2 cups buttermilk, beating well after each addition. Pour batter into the prepared skillet.

  • Mix brown sugar and 1/2 cup flour together in a small bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly. Stir in pecans and oats; sprinkle over the batter in the skillet. Top with apples.

  • Bake in the preheated oven until apples are golden brown, 60 to 70 minutes. Let cool in pan or a wire rack.

  • Combine caramels and 1 tablespoon buttermilk in a microwave-safe bowl. Microwave until caramels are melted, 30 seconds at a time, stirring after each melting, for 3 to 6 minutes total. Stir until smooth; drizzle over the cake. Let stand until set, about 20 minutes.

Cook's Note:

Use any sweet apple you prefer; 6 medium apples will amount to about 6 cups sliced.

Nutrition Facts

465 calories; protein 6.9g; carbohydrates 69.1g; fat 19.3g; cholesterol 63.8mg; sodium 318.8mg. Full Nutrition