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+ servings

Pear Cinnamon-Sugar Skillet Cake

A fall-inspired buttermilk skillet cake, filled with pears and pecans and scented with cinnamon sugar.


  • ¼ cup unsalted butter , at room temperature (56 grams)
  • 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


  • 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.


  • 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.


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
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