Halloween is fast approaching (in just 2 days!) and today is National Oatmeal Day. This post celebrates the former and acknowledges the latter. It is an apple cake that utilizes old fashioned oats in the topping and is accentuated by a layer of apples with caramel sauce drizzled over the top of them, once it is baked. Absolutely decadent!

At first glance, this recipe seemed like it was going to be one of those way too sweet desserts served in restaurants. Instead, it is perfectly balanced. It utilizes buttermilk to complement the sweetness of the sugar, apples, and caramel.

When used in baking, buttermilk adds flavor, moisture, and contributes to a light and fluffy texture. Its tanginess balances out the sweetness of baked goods. The acid in buttermilk reacts with the baking powder, producing carbon dioxide bubbles, leavening the batter for a lighter and fluffier cake. That acid also breaks down the gluten proteins, resulting in a softer and more tender crumb. All in all, this is a seasonal and festive dessert for Fall, Halloween or any occasion!

Caramel Apple Skillet Buckle (adapted from tasteofhome.com) Total Time Required: 95 minutes + standing time, Prep Time: 35 minutes, Bake Time: 1 hour, 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
• 2/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter
• 3/4 cup (3.5 ounces) finely chopped pecans
• 1/2 cup old-fashioned oats
• 6 cups thinly sliced peeled Gala apples from 28 ounces of apples
• 18 caramels, unwrapped
• 1 tablespoon buttermilk

Directions:

Preheat the oven to 350°F. In the large bowl of a stand mixer, cream together the butter and sugar until they are light and fluffy.

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.

Add the dry ingredients to the creamed mixture alternating with the buttermilk. Beat well after each addition. Pour the batter into a greased 12-inch ovenproof skillet.

In a small bowl, mix together the brown sugar and flour for the topping. Cut in the butter, until the mixture is crumbly.

Stir the pecans and oats into the topping.

Sprinkle the topping over the batter.

Place the apple slices over the top.

Bake the cake until the apples are golden brown, 60 – 70 minutes. Cool the cake in the pan on a wire rack.

While the cake is cooling, melt the caramels with the buttermilk in the microwave in 30 second intervals, until the caramels are completely melted. Stir until the caramel sauce is smooth.

Drizzle the sauce over the cake.

Let the cake stand until the caramel is set.

Serve the cake as is or with ice cream or whipped cream, if desired.

Caramel & apples make wonderful Fall & Halloween desserts!  ~Linda

Caramel Apple Skillet Buckle (adapted from tasteofhome.com) Total Time Required: 95 minutes + standing time, Prep Time: 35 minutes, Bake Time: 1 hour, 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
• 2/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter
• 3/4 cup (3.5 ounces) finely chopped pecans
• 1/2 cup old-fashioned oats
• 6 cups thinly sliced peeled Gala apples from 28 ounces of apples
• 18 caramels, unwrapped
• 1 tablespoon buttermilk

Directions:

Preheat the oven to 350°F. In the large bowl of a stand mixer, cream together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt. Add the dry ingredients to the creamed mixture alternating with the buttermilk. Beat well after each addition. Pour the batter into a greased 12-inch ovenproof skillet.

In a small bowl, mix together the brown sugar and flour for the topping. Cut in the butter, until the mixture is crumbly. Stir in the pecans and oats. Sprinkle the topping over the batter. Place the apple slices over the top. Bake the cake until the apples are golden brown, 60 – 70 minutes. Cool the cake in the pan on a wire rack.

While the cake is cooling, melt the caramels with the buttermilk in the microwave in 30 second intervals, until the caramels are completely melted. Stir until the caramel sauce is smooth. Drizzle the sauce over the cake. Let the cake stand until the caramel is set. Serve with ice cream or whipped cream, if desired.