Cast-Iron Honeycrisp Snickerdoodle Cookie Cake

Cast-Iron Honeycrisp Snickerdoodle Cookie Cake

Serves 6 · 20 min prep · 25 min cook

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Ingredients

  • 10 tbsp unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 2 medium Honeycrisp apples
  • 3 tbsp cinnamon-sugar blend
  • 1/4 cup caramel sauce

Instructions

  1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Melt the butter in the skillet until it foams and turns light golden with a nutty aroma, about 3 minutes, then remove from heat and let cool 5 minutes so it does not scramble the egg.
  2. 2In a large mixing bowl whisk the cooled brown butter with both sugars until the mixture looks glossy and sandy. Beat in the egg and vanilla until fully smooth and slightly thickened.
  3. 3In a separate bowl stir together the flour, cream of tartar, baking soda, cinnamon, and salt. Fold the dry mixture into the butter bowl just until no dry streaks remain; the dough will be soft and sticky.
  4. 4Peel, core, and dice the apples into 1/2-inch pieces. Fold three-quarters of the diced apple into the cookie dough so pieces are evenly distributed.
  5. 5Scrape the dough into the same cast-iron skillet and press it into an even layer with damp fingers or a spatula. Scatter the remaining apple pieces over the top and gently press them in.
  6. 6Sprinkle the cinnamon-sugar blend evenly across the surface so every bite will have a crackly snickerdoodle crust.
  7. 7Bake on the center rack for 22 to 26 minutes until the edges are deep golden brown, the center is just set with a slight jiggle, and a toothpick inserted near the middle comes out with moist crumbs.
  8. 8Cool the skillet on a wire rack for at least 15 minutes so the cookie cake firms enough to slice cleanly. Drizzle warm caramel sauce over the top in thin ribbons.
  9. 9Slice into six wedges and serve warm, optionally with a scoop of vanilla ice cream for extra back-to-school comfort.

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