Caramel-Apple Skillet Buckle

TOTAL TIME: Prep: 35 min. Bake: 1 hour + standing
MAKES: 12 servings

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1-3/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1-1/2 cups buttermilk

TOPPING:

• 2/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter
• 3/4 cup finely chopped pecans
• 1/2 cup old-fashioned oats
• 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
• 18 caramels, unwrapped
• 1 tablespoon buttermilk
• Vanilla ice cream, optional

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. ovenproof skillet.
2. For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake 60-70 minutes or until apples are golden brown. Cool in pan on a wire rack.
3. In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. If desired, serve with ice cream. Yield: 12 servings.