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–+ servings
Cast Iron Skillet Cake

Heavenly Cast Iron Skillet Cake with Pecan Praline Bliss

This delightful cast iron skillet cake is moist and topped with a gooey pecan praline bliss, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using cake flour for a lighter texture.
  • 1 tablespoon baking powder Ensure it's fresh for best rise.
  • 1 teaspoon baking soda Crucial for reacting with buttermilk.
  • 1/2 teaspoon kosher salt Sea salt is a great substitute.
  • 1/2 cup butter (softened) Opt for unsalted butter.
  • 1 cup sugar Brown sugar can add deeper flavor.
  • 2 large eggs Plus 1 extra yolk; substitute with flax eggs for vegan.
  • 1 teaspoon vanilla extract Pure vanilla extract preferred.
  • 1 cup buttermilk DIY buttermilk can be made with milk and vinegar.
For the Pecan Praline Topping
  • 1 cup brown sugar Adds caramel flavor to the praline.
  • 1.5 sticks butter Use fresh unsalted butter.
  • 1/2 cup cream Half and half works as a lighter alternative.
  • 1/2 teaspoon salt
  • 1 cup pecans (chopped) Walnuts can be a substitute.

Equipment

  • 12-inch cast iron skillet
  • stand mixer
  • medium bowl
  • saucepan

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your cast iron skillet with non-stick cooking spray.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
  3. In a stand mixer, cream butter and sugar on medium speed for about 3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each; then add vanilla and mix until smooth.
  5. Alternate adding dry ingredients and buttermilk in three parts, mixing until just combined.
  6. Pour batter into the skillet and bake for 25-35 minutes or until a toothpick comes out clean.
  7. In a saucepan, combine brown sugar, butter, cream, and salt; stir over medium heat until boiling.
  8. Remove cake from oven and cool for 5 minutes; pour warm pecan topping over the cake.
  9. Allow to cool for an additional 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers at room temperature for 1-2 days or refrigerate for up to a week. Freeze slices for up to 3 months.

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