Pear Cinnamon-Sugar Skillet Cake
A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.
Ingredients
- ¼ cup unsalted butter , at room temperature (56 grams)
- ⅔ cup packed light or dark brown sugar (142 grams)
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour (120 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup buttermilk (120 ml)
- 2 pears sliced
- ½ cup pecans , chopped (55 grams)
- 1 ½ tablespoons cinnamon sugar , see note
Instructions
- Preheat oven to 400°F. Grease a 9-inch cast iron skillet with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and creamy, about 2 minutes. Add the vanilla and egg and mix until combined.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add to the mixer in 3 additions, alternating with the buttermilk. Fold in half of the chopped pecans.
- Spread the batter into the prepared skillet. Arrange the pear slices on top. Sprinkle with cinnamon sugar and the remaining chopped pecans.
- Bake until edges of the cake are golden and a toothpick inserted to the center come out with a few moist crumbs, about 20-25 minutes. Serve warm or at room temperature.
Notes
NOTES
- Make cinnamon sugar by combining 1/4 cup sugar and 1 tablespoon ground cinnamon. Store unused cinnamon sugar in an airtight container.
- This recipe can be easily baked in a 9-inch round cake pan. Grease and flour, and line with parchment paper and proceed with the recipe as written.
Nutrition
Calories: 219kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 137mg | Fiber: 2g | Sugar: 20g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg