Apple Skillet Cake with Salted Caramel Frosting

cooking.nytimes.com

subheading: 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 ½-inch pieces

½ cup/110 grams dark brown sugar

¼ teaspoon fine sea salt

subheading: 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

subheading: FOR THE CARAMEL FROSTING:

¾ cup/170 grams unsalted butter (1 ½ 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

Directions at cooking.nytimes.com

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