Ingredients
1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour2-1/2 teaspoons baking powder1-3/4 teaspoons ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt1-1/2 cups buttermilkTOPPING:2/3 cup packed brown sugar1/2 cup all-purpose flour1/4 cup cold butter3/4 cup finely chopped pecans1/2 cup old-fashioned oats6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)18 caramels, unwrapped1 tablespoon buttermilkOptional toppings: Vanilla ice cream, whipped cream, additional chopped pecans and ground cinnamon
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet.
For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack.
In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. Serve with toppings as desired.
