Caramel-apple skillet cake

Thick baked pancake easy and full of flavour!

I love pancakes, especially ones with fruit in them. I also adore Dutch Babies, the sinfully delicious puffy breakfast treats that are traditionally baked in a cast iron frying pan. So I got to thinking…what if I made a healthier baked pancake? This is the result. It was light yet satisfying and not too sweet – the perfect brunch or teatime treat.

Ingredients

1/2 cup (125 mL) water
1 cup (250 mL) white sugar
2 tablespoons (30 mL) butter
2 large apples
1 cup (250 mL) all-purpose flour
2/3 cup (160 mL) whole-wheat flour
2/3 cup (160 mL) rolled oats
1/4 cup (60 mL) quinoa flakes (or additional rolled oats)
1 tablespoon (15 mL) baking powder
1 1/2 teaspoons (7.5 mL) cinnamon
1/2 teaspoon (2.5 mL) salt
3 eggs
1 1/2 cups (375 mL) milk
1/4 cup (60 mL) vegetable oil
2 tablespoons (30 mL) maple or brown sugar
1 teaspoon (5 mL) vanilla

Method

Preheat oven to 350F.
Pour the water into a 10-inch oven-proof non-stick fry pan and place over medium-high heat. Carefully pour the sugar into the middle of the pan.
Let the water and sugar heat without stirring to allow the sugar to melt evenly.
Once the water has evaporated, the sugar will begin to turn brown; at this point you should swirl the pan every 30 seconds to allow it to caramelize evenly.
Once the caramel is golden brown (this takes 10 – 15 minutes), turn off the heat and whisk in the butter.
Core the unpeeled apples and slice each one into 8 wedges. Arrange the apples, cut side down, on top of the caramel sauce in a ring shape, reserving 3 slices to place in the centre of the ring.
In a large bowl, whisk together the flours, oats, quinoa flakes, baking powder, cinnamon and salt. In another bowl, whisk together the eggs, milk, oil, maple or brown sugar and vanilla.
Add the wet mixture to the dry one. Stir just until a smooth batter forms.
Pour the batter over the apples.
Bake until firm and cooked through, 35 – 40 minutes.
Gently loosen the sides of the cake with a rubber scraper, then place a large serving plate over top and carefully flip the cake onto the plate and remove the pan. Be careful doing this as the caramel sauce will be extremely hot.
Add 1/4 cup of water to the pan to release the caramel that is left in there. Reheat over medium heat, whisking constantly until it becomes a smooth sauce.
Slice cake into wedges and drizzle each piece with some of the sauce.