Apple and Pear Cinnamon Skillet Cake

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Boo and I received a number of really special wedding gifts. And in all my years of loving to cook, I never had a proper cast iron skillet. I’ve always used a Le Creuset iron pan and somehow it never really seemed to work like a traditional cast iron skillet. But, lo and behold I got a really big cast iron skillet as a shower gift.  And the rest is history…
I immediately seasoned it and have been treating it like my child ever since. Use, clean, oil. Like any good mother, we have a solid routine going.

I’ve been experimenting with different cooking methods. Searing, sauteing, broiling and…baking. Ding ding ding we have a winner.  This pan is amazing for baking! So today I present you with a seasonal favorite…pear and apple cinnamon skillet cake inspired by The Pioneer Woman.
 
Ingredients:
For fruit:
4 ripe pears or apples, peeled, cored and sliced
1/2 stick butter, unsalted
2/3 C sugar

For cake:
1C whole wheat flour
1/2 stick butter, room temperature
1/3C sugar
2 eggs
1/2C plain Greek yogurt 
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c milk
1 ripe pears or apples, peeled, cored and diced 
 
Directions:
1. Preheat oven to 375 degrees
2. Melt butter and sugar (fruit portion of recipe) over medium heat in a 10-12″cast iron skillet 
3. Place pears tightly and evenly on the bottom of the skillet, let them caramelize while you make the batter
4. Cream butter and sugar (cake portion of recipe) with an electric mixer
5. Add eggs, vanilla and Greek yogurt 
6. Mix dry ingredients: flour, baking soda, cinnamon, nutmeg and salt
7. Gently combine wet and dry ingredients by slowly adding the dry to the wet, mix until combined
8. Add milk and diced apples or pears, stir to combine
9. Pour the batter over the cooked pears in the skillet, with a rubber spatula gently spread the batter evenly
10. Bake for 20-30 minutes, checking for doneness after 20 minutes
11. Once the cake is cooked, remove the skillet from the oven and let cool about 5 minutes (cast iron does an incredible job of radiating heat so the pan will be very hot)
12. Place a plate (that’s about the same diameter or slightly larger) over the skillet, with good pot holders, quickly invert the cake in one flip
13. Eat immediately, served warm

 
beginning melting butter and sugar
 
arrange the fruit as tightly as you can 
this will become the top of your cake
folding fruit into the batter 
recipe testing without fruit in the batter
(better results with fruit) 
 
baked and ready to flip 
 
presented on a large white platter

 

the crispy edges are by far my favorite 
 
caramel apple…in a cake
 
texture bomb: crispy edges, soft fruit
 
cut yourself a big piece
 
you deserve it
 
heavenly
 
with a fork?
 
or a spoon?
 
This is a crowd pleasing, belly warming dish. It’s best when eaten right away – the texture begins to deteriorate after a day or two.  Poor Boo (or lucky Boo…depending how you read it) has been sampling versions of this cake for weeks. But I think we’ve found a favorite.
 
You could easily use only apples or only pears, instead of combining the two if that’s what you have on hand or if that’s what you prefer. Also I’m imaging this cake with almonds ground into the flour.  I might have to retract my previous statement…I have more baking to do.
 
What’s your favorite way to cook winter fruit?  I’d love to hear how you like this recipe if you try it! Hope you enjoy…
 
xx,
Mrs. Wolf