Vibing hard on autumnal baked goods lately. My midsection does not thank me, but a little extra insulation for the winter is fine, right??? (say yes) Something about cinnamon, vanilla and clove permeating the house that just gives me those cozy feels. And then I want to make all the “spiced” things. I just bought donut pans so, yeah, get ready people. Once you go down the pumpkin spice donut hole there’s no coming back.
Now off to put said donut pans to use. See you on the other side…xx
Recipe after the jump…
Spiced Orange Pear Skillet Cake
Yield 1 8" skillet cake
When those feels hit you after dinner, a quick skillet cake will do the trick rather nicely. This one is spiced with cinnamon, ginger, nutmeg, clove, vanilla bean and orange for good measure. (Just add all the spices and... go) Add some seasonal fruit, in this case pears, on top and call it a day (vanilla bean ice cream optional). Keep this one in your arsenal for unexpected company or potlucks.
- 2 cups flour: white whole wheat or all-purpose
- 1 cup + 1 tablespoon rapadura/panela/jaggery sugar separated
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 cup unsweetened non-dairy milk
- 1 1/2 teaspoons flax meal
- zest of 1 orange
- 1/4 cup fresh orange juice
- 1/2 cup + 1 tablespoon olive or canola oil separated
- 2 teaspoons vanilla extract or 1/2 teaspoon ground vanilla bean
- 1 pear
- Preheat oven to 375˚F. Heat 8" cast iron skillet on the stove on medium heat.
- Whisk together dry ingredients in a bowl: flour, 1 cup rapadura sugar, baking powder, baking soda, salt, and spices.
- Whisk together milk and flaxmeal in a separate bowl until frothy. Whisk in orange juice and zest, 1/2 cup oil and vanilla.
- Peel, core and thinly slice pear
- Add wet mixture to dry mixture and stir with a rubber spatula until evenly incorporated.
- Add tablespoon of oil to the hot skillet and swirl pan to coat bottom, using caution of hot pan and a potholder to hold handle.
- Pour cake batter into skillet. Batter should sizzle. Arrange pear slices on top of batter and sprinkle with reserved tablespoon of rapadura sugar.
- Bake on center rack at 375˚F for 35 minutes, until golden brown on top, when sides of cake come away from the pan and a tooth pick comes out clean when inserted into the center of the cake.
- Allow to cool for 10 minutes and then serve warm or at room temperature. Enjoy!
Cake will keep covered at room temperature for several days.
Substitute the pear with other fall fruits like apple, Asian pear or quince. You can also substitute the fruit for 1 cup of chopped fresh cranberries, mixed into the batter.
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Props used in this post: Pecan serving board by Sweet Gum Co. Ceramic plate by ANK Ceramics. Pie server by Facture Goods. Walnut scoop by Polder’s Old World Market. Medina Candle Lantern by Gardener’s Supply Co. (giveaway for a set of these coming soon, fyi). Cactus tea towel by Amelie Mancini. Beeswax Acorn Votive candles available in the shop.