A warm cake studded with chunks of store-bought caramel apples, baked in a skillet in under half an hour. The caramel and peanuts meld into the batter as it bakes, turning ordinary cake into something that tastes like you planned this all day.

Serves 2. 35 minutes, 10 at the stove.

About 610 calories a serving, 8 g protein, 87 g carbohydrate, 27 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Melt 2 tablespoons of butter in an 8 inch cast iron or oven-safe skillet over medium heat, then remove from the stovetop.
2. Chop the 2 caramel apples into bite-sized pieces, discarding any sticks. In a bowl, whisk together 3/4 cup flour, 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. Crack 1 egg into the bowl with the flour mixture and whisk in 3 tablespoons of melted butter (melt it separately first), stirring until the batter just comes together, lumpy. Fold in the apple pieces gently.
4. Scrape the batter into the buttered skillet and spread level. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.22 min
5. Let the cake cool in the skillet for 5 minutes, then turn it out onto a plate or serve from the pan.

Note Swap in sliced fresh apples if you prefer, though you will lose the caramel and peanuts. The cake keeps covered for two days and tastes fine cold or reheated gently. Serve warm with a glass of cold milk or coffee.