Dutch Baby with Spiced Apples and Caramel Apple Drizzle



Sunday mornings are for taking it easy, lingering over a nice big breakfast and a large cup of coffee. They’re for taking time to enjoy company and relish the particularly colorful display outside your kitchen window. This season is off to a beautiful start; our weather has been kind to us and the leaves are transitioning slowly so we can thoroughly enjoy them.

There are delicious dining options in town, but if you would rather stay snuggled in your PJ’s I’ve got an extra decadent dish to share, and I promise kids and adults alike will thank you for making it.

The Dutch baby, also known as a German pancake is a real treat if you haven’t had the pleasure of experiencing one. They are easy to prepare and can be incredibly versatile, so don’t be shy. Breaking away from the familiar short stack, this is a large, single pancake baked in the oven with some fun visual effects. Once the impossibly thin batter of milk, eggs, and flour hits a sizzling hot cast iron skillet, it fluffs up into a culinary topographic map of mountains and then gracefully falls upon being removed from the heat. The end result is nothing of the cake-like texture we are all used to. Instead, it has a dense custard center with light and crispy edges, similar to a popover. I have paired this personal favorite with seasonally spiced apples and pecans with a drizzle of Clyde’s apple cider caramel for a sweet finish. This rendition is sure to warm your bones, so enjoy it with those you love.

Cheers to the other short stack,

An Autumnal Dutch Baby with Spiced Apples, Pecans, and an Apple Cider Caramel Sauce

2 tbsp unsalted butter
2-3 peeled and chopped crisp apples
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp kosher salt
1/2 cup chopped pecans
1 tsp pure vanilla extract

Sauté the apples in the butter with the brown sugar, cinnamon, nutmeg, and salt over medium heat for about five minutes. Using a slotted spoon, move the apples to a bowl and set aside.


Add the pecans and cook until the liquid has become thick and syrupy, about five minutes. Scrape into the bowl of apples, stir, and keep warm by covering with foil.


2 Cups Clyde’s Sweet Cider
1/4 cup unsalted butter
1 cup brown sugar
3/4 cup heavy cream
1/4 tsp cinnamon
1/4 tsp pure vanilla extract

Pour the apple cider into a sauce pot and bring to a boil. Let it boil uncovered for approximately 20 minutes. The cider should reduce to about 1/3 cup and take on a thicker consistency. Reduce the heat to low and add the brown sugar, butter, cream and cinnamon. Bring the mixture back up to a boil and then lower to a simmer, stir constantly. When the caramel has thickened (about 2 minutes), remove from the heat and stir in the vanilla.


3 eggs at room temperature
2/3 cup 2% milk at room temperature
2/3 cup unbleached all-purpose flour
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp kosher salt
4 tbsp unsalted butter divided


Place a 12″ cast iron skillet (or oven proof pan) in the middle rack of your oven and pre-heat to 450 degrees. You want your pan and oven to both be up to temperature. Prepare your batter: whisk your eggs in a medium sized bowl until pale and frothy. Next, add your milk, flour, salt, cinnamon, nutmeg and beat until smooth. Pull the skillet out of your pre-heated oven and add the butter, swirl to coat. Immediately add your batter and return the pan to the oven. Bake for 18-20 minutes without disturbing. When you see nicely browned edges, it’s ready to come out. Lastly, when the pancake has fallen, add the pecan apple filling and drizzle liberally with the apple cider caramel. Slice and serve immediately with a glass of Clyde’s Cider!

Tip: use the leftover caramel to drizzle over your favorite ice-cream, apple pie, or oatmeal.

Enjoyed this recipe? In case you missed it, check out this post.

You can find more recipes at Smashed Garlic.

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