Cinnamon Sugar Pear Skillet Cake

Cinnamon Sugar Pear Skillet Cake

There is something so comforting about the smell of warming spices and buttery cake cooking in the oven when the temperature starts to get chilly. I based this recipe on the abundance of delicious pears I've been getting from the market each week. They keep the cake wonderfully moist on the inside, while the outside remains caramelized and with crisp edges.

Ingredients:
½ cup (55 g) oat flour
½ cup (80 g) thai rice flour (erawan is a great brand)
¼ cup (35 g) millet
¼ (24 g) almond flour
¾ cup sugar
2 tsp baking powder
¼ tsp sea salt
¼ tsp xanthan gum
½ tsp cardamom
1½ tsp cinnamon
2 eggs (room temperature)
1 stick (115 g) unsalted butter (room temperature)
½ cup dairy free or regular organic yogurt
1 tsp vanilla
2 small ripe but firm pears
Half of a small lemon

For the cinnamon coconut sugar topping (combine)
1 tbs coconut sugar
¾ tsp cinnamon

Method:
1. Preheat the oven to 350°F
2. Grease a standard 10” cast iron skillet with butter or place a square of parchment paper inside the pan and grease with butter (I prefer the parchment paper for easy clean up!)
3. Peel, halve, and core one of the pears and cut into ½ inch thick cubes and set aside
4. Halve and core the second pear and slice into ¼ inch slices for the top; place in a bowl and squeeze the lemon juice on the slices and toss until coated (this helps prevent oxidation and also brightens their flavor)
5. In a separate bowl whisk together the flours, baking powder, salt, xanthan gum, and spices and set aside
6. Cream together the butter, vanilla, and coconut sugar in the bowl of a stand mixer and mix on medium-high with the paddle attachment until the mixture is light and fluffy (scraping down the sides when needed)
7. Slowly add in the yogurt and eggs and mix for another 2-3 minutes
8. Add in your dry ingredients and mix until the mixture is smooth and fluffy
9. Gently fold in your cubed pears (reserving the slices for the top)
10. Scrape the batter into prepared skillet and spread it evenly
11. Fan the pear slices in a circular pattern on top of the batter. (It looks prettier if you you place the pear slices on an angle which allows the cake to peak through!)
12. Sprinkle your cinnamon coconut sugar on top of the cake and place the skillet in the oven for around 50-60 minutes (until a toothpick inserted in the center comes out clean and the sides are pulled away from the skillet)
12. Once the cake has cooled down and if you don’t mind a touch of refined sugar you can sprinkle the cake with confectioners sugar, which will give it an even more festive look
13. Slice and serve on its own or feel free to add a small scoop of vanilla bean ice cream

GF

  Cranberry Macadamia Maple Bars

Cranberry Macadamia Maple Bars

Dark Chocolate Peppermint Energy Fudge

Dark Chocolate Peppermint Energy Fudge