This Deep Dish Upside Down Salted Caramel Apple Pancake is meant to be served warm from the oven. It's a fluffy, deep-dish pancake that's swimming in caramel apple gooeyness and is absolutely irresistible. True, it's awfully sweet for breakfast, so don’t be shy about serving pancakes after dinner or having it on your brunch spread!

Ingredients

Caramelized Apple Base
¼ cup unsalted butter
8 large Granny Smith apples, peeled and cut into ¼-inch slices
1½ cups packed brown sugar
½ cup whipping (35%) cream
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
1 teaspoon pure vanilla extract

Deep Dish Pancake
1 cup all-purpose flour
2 tablespoons + 1 teaspoon granulated sugar
1¼ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup whole (3.25%) milk
3 tablespoons full-fat sour cream or Greek yogurt
2 tablespoons vegetable oil
1 egg
½ teaspoon pure vanilla extract
¼ cup icing sugar, for garnish

Directions

Caramelized Apple Base
1 . Place the butter in an 8-inch round cast iron skillet over medium-low heat. Once the butter is melted and bubbling, add the apples, stirring occasionally until al dente.
2 . Add the brown sugar, whipping cream, cinnamon, nutmeg, and salt. Stir to combine. Cook for 5 minutes, or until the sauce thickens slightly. Add the vanilla and continue to cook for 1 minute, stirring constantly. Remove the skillet from the heat. Use an offset spatula to spread the apples in an even layer.

Deep Dish Pancake
3 . Preheat the oven to 350°F. Spray the sides of the cast iron skillet with cooking oil. It’s okay if some of the oil mixes with the Caramelized Apple Base.
4 . In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
5 . In a small bowl, whisk together the milk, sour cream, oil, egg, and vanilla.
6 . Add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix. It’s okay if the batter looks lumpy.
7. Gently pour the batter evenly into the prepared cast iron skillet over the apples, trying not
to disrupt the apples. You can pour the batter over the back of a spoon so the stream of liquid
isn’t as forceful. Bake for 20 to 30 minutes, or until a knife inserted into the middle of the
pancake comes out clean. Let cool for 5 minutes in the pan.
8 . Run a knife or an offset spatula around the inside edge of the pan to release the edges of the
pancake. Using a fine-mesh sieve, sift the pancake with icing sugar, to taste. Cut into slices.
To serve, flip each slice so the apples appear on top. Serve immediately.

Excerpted from Jenna Rae Cakes At Home by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Copyright © 2024 by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Photographs by Ashley Kosowan. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.