Apple Skillet Cake With Salted Caramel Frosting

 

Eden made this for Rosh Hashanah and it was amazing.

FOR THE CARAMEL APPLES:

• 4 tablespoons/55 grams unsalted butter
• 2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
• ½ cup/110 grams dark brown sugar
• ¼ teaspoon fine sea salt

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
• 1 ⅓ cup/290 grams dark brown sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ⅔ cup/215 grams all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg

FOR THE CARAMEL FROSTING:

• ¾ cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
• 3 cups/370 grams confectioners' sugar, sifted
• 7 ounces/205 grams unwrapped soft caramel candies
• 2 tablespoons heavy cream
• 1 ½ teaspoons vanilla extract
• Flaky sea salt, as needed, for finishing

1. Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
2. Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
3. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
4. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
5. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
6. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
7. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
8. Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
9. Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
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Tip

• The cake can be made up to 2 days ahead. Leftovers can be stored at room temperature for up to 5 days.

Sweet and Spicy Roast Chicken

 We made this Melissa Clark recipe for Rosh Hashanah and were so impressed.

• • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons kosher salt, more for pot
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 ½ tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • ½ to 1 teaspoon crushed red pepper flakes, to taste
  • Black pepper, to taste
  • 1 4-pound chicken, cut into 8 pieces
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 onion, halved and thinly sliced
  • ⅔ cup sliced dates
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped cilantro or parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
  • ¼ cup chopped toasted pistachio nuts, for garnish

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.