Make the caramel sauce. Add the sugar to a small pot with high sides over low-medium heat. Do not stir or touch the sugar, leave it alone for 5 -6 minutes until the sugar starts to brown and turn a deep amber color. Now stir the sugar with a rubber spatula until all of the sugar turns from white granules to a liquid brown. Stand back and add in the butter. The mixture will boil up vigorously. When it calms down, stir the mixture. Next stand back and add in the cream. Mix until smooth, add salt, and remove from heat to cool.
Make the pancake. Preheat the oven to 400°F. Add the butter to an 8” cast iron skillet and heat over medium heat. In a blender (or whisking by hand in a bowl) add the eggs, flour, baking powder, milk, sugar, salt, and vanilla, blend until combined, then let rest for 10 mins. When the butter starts to brown, pour the batter into the cast iron pan and top the center with sliced apples. Don’t put the apples around the sides of the pan or it will be hard for the pancake to rise.
Bake for 20-25 minutes. The Dutch baby is done when the sides are puffed up and golden brown. Remove from the oven, dust with confectioners sugar, add ice cream and caramel sauce. Serve immediately.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.