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Brown Butter Apple Skillet Cake with Vanilla Bean Sauce

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A rustic apple upside-down cake made with nutty brown butter, tender apples, and a silky vanilla bean sauce. This happy accident turned into a fall favorite that’s simple enough for weeknights but impressive enough for company.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 3 medium apples (about 450g), peeled, cored, and sliced into 1/4-inch wedges
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (25g) granulated sugar
  • 1 whole vanilla bean, split lengthwise and seeds scraped
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet inside while it preheats.
  2. Brown the butter: In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Swirl the pan occasionally. The butter will foam up, then subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and looks amber, remove it from the heat and pour it into a heatproof bowl to stop the cooking.
  3. Prepare the apples: In a medium bowl, toss the sliced apples with the brown sugar, cinnamon, and lemon juice. Let them sit while you make the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
  5. Combine the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, egg, vanilla extract, and buttermilk until smooth. Then slowly drizzle in the cooled brown butter while whisking constantly.
  6. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just combined. A few lumps are fine.
  7. Assemble the cake: Carefully remove the hot skillet from the oven. Arrange the apple slices in a single, overlapping layer on the bottom of the skillet. Pour any remaining juices from the bowl over the apples. Then spoon the batter evenly over the apples and gently spread it to the edges.
  8. Bake: Place the skillet in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool: Let the cake cool in the skillet for 10 minutes. Then run a knife around the edge and invert it onto a serving plate. Let it cool for another 20 minutes before adding the sauce.
  10. Make the vanilla bean sauce: While the cake cools, combine the heavy cream, sugar, and vanilla bean seeds (and the pod, if you like) in a small saucepan. Heat over medium-low, stirring constantly, until the sugar dissolves and the sauce thickens slightly—about 5 minutes. Don’t let it boil. Remove from heat and discard the pod. Stir in the pinch of salt.
  11. Serve: Drizzle the warm vanilla bean sauce over the slightly warm cake. Serve immediately with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Notes

Don’t rush the brown butter—medium heat is key. Room temperature ingredients matter for a smooth batter. Slice apples evenly (1/4-inch wedges) for even cooking. Trust the toothpick test for doneness. The cake can be made a day ahead; store covered at room temperature and make the sauce fresh.

Nutrition

Keywords: brown butter, apple skillet cake, vanilla bean sauce, fall dessert, cast iron skillet cake, apple upside-down cake

Find it online: https://recipebelle.com/brown-butter-apple-skillet-cake-with-vanilla-bean-sauce/