BAKED CARAMEL APPLE SLICES RECIPES

Steps:

• Arrange a rack in center of oven; preheat to 400°. Make the batter first because it needs to rest for a few minutes. Whisk 4 eggs and ½ cup brown sugar in a large bowl until sugar is dissolved and mixture is completely smooth, about 30 seconds. Whisk in ⅓ cup flour and ½ tsp. salt until smooth, then stream in 1½ cups half-and-half and whisk until mixture is homogenous. Add 2 Tbsp. whiskey and 2 tsp. vanilla and mix once just to combine; set aside.
• Prepare your apples: Using a vegetable peeler, remove all of the peel, then stand apples upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1"-thick slices. Discard peel and cores; set aside slices.
• Combine 5 Tbsp. butter, remaining ⅓ cup brown sugar, and 3 Tbsp. water in a large heatproof skillet (cast iron is ideal, but you can use any stainless steel skillet that can go in the oven—no plastic handles!). Heat over medium, stirring, until butter is melted and sugar is dissolved. Increase heat to medium-high and bring mixture to a boil. Cook, without stirring but occasionally swirling skillet, until toffee is thickened and bubbles are slightly slower to pop, about 2 minutes.
• Add apple slices to skillet and cook, shaking or stirring to toss apples occasionally, until just tender and golden across some surfaces, 10–15 minutes. Remove skillet from heat and scrape apple toffee mixture into a large heatproof bowl.
• Rinse skillet under cool water to remove any toffee residue, but don’t bother to wash it. Dry skillet well, then use remaining 1 Tbsp. butter to coat bottom and sides in a thin layer. Dust buttered surfaces with powdered sugar and tap out excess.
• Mix batter once more, then pour into skillet. Using a spider or slotted spoon, lift apple slices from bowl, leaving toffee behind, and arrange across bottom of skillet.
• Bake custard until batter is puffed and deep golden brown around the edges and golden in the center, 25–30 minutes. Carefully remove from oven (handle will be hot!) and let cool. Custard will look puffy but will fall as it cools.
• Let rest at least 15 minutes before serving. Dust with more powdered sugar and drizzle with reserved toffee sauce before serving.
• Do Ahead: Custard can be baked 8 hours ahead. Cover and chill.

Steps:

• Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
• In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
• Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.