This flavourful glazed apple cake recipe is a mashup of two of my favourite fall desserts: a simple and delicious honey apple cake that I grew up eating on the Jewish holiday of Rosh Hashanah and a show-stopping upside-down salted caramel apple cake that has become a more recent indulgence. I’ll be serving it for dessert at our Jewish New Year dinner, as well as Thanksgiving, because it’s one of those crowd-pleasing autumn cakes that has something for everyone, from the tender and nutty crumb to the sticky, sweet and salty topping. It’s also made almost entirely in a good old cast-iron skillet, which has become my new go-to for everything from barbecuing to baking.
Set the rack in the centre of the oven and preheat to 350°F. Spread almond flour on a parchment- or silicone-lined baking sheet and toast for 10 to 12 minutes, stirring once or twice, until golden. Set aside to cool. Keep the oven on.
Meanwhile, heat a 10-inch cast-iron skillet (or other oven-safe pan) over medium heat. Cast-iron takes longer to heat up than other pans, so leave it on for a good 5 minutes before you start cooking for even heat distribution. Add 2 Tbsp butter to coat and arrange apple halves with cut sides down. Cook apples until cut sides are evenly golden brown. (Don’t stir). This can take 5 to 10 minutes or a bit longer, depending on the type of apples you’re using, so keep a close eye on them and rotate as needed. Turn apples over and cook for about 5 more minutes, until slightly tender and juices start to release. Transfer apples to a plate with cut sides up.
To make the caramel sauce, add ½ cup butter to the skillet on low heat. When it starts to bubble, stir in brown sugar. Keep stirring until smooth and thickened for about 2 minutes. (If it’s separating, add one or two spoonfuls of very hot water). Remove from heat and stir in cinnamon, nutmeg, salt and vanilla. Let cool for 1 minute. Arrange apples, cut sides down, on top of the caramel sauce, spacing evenly.
For the cake: whisk together flour, toasted almond flour, cinnamon, nutmeg, baking soda, baking powder and salt in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter, brown sugar and honey together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, then the vanilla, beating well after each addition. On low speed, beat in half of the flour mixture, then the yogurt, until combined. Beat in remaining flour mixture until incorporated and no flour pockets remain. Do not over-mix.
Spoon batter over apples and caramel in skillet, smoothing evenly.
Bake until it is evenly browned and the middle springs back when pressed lightly, about 30 to 40 minutes. Let the apple cake cool in the skillet for 10 to 15 minutes, then run a small knife or offset spatula around the edges to loosen and flip over onto a cooling rack or dish. (If any apples stick to the skillet, gently scrape them off and press them back into the top of the cake).
Sprinkle lightly with sea salt flakes and serve warm or at room temperature with vanilla ice cream and mint tea. Store covered at room temperature for up to 2 days or up to 1 week in the refrigerator.