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.



  1. Preheat oven to 375˚F. Heat 8" cast iron skillet on the stove on medium heat.
  2. Whisk together dry ingredients in a bowl: flour, 1 cup rapadura sugar, baking powder, baking soda, salt, and spices.
  3. Whisk together milk and flaxmeal in a separate bowl until frothy. Whisk in orange juice and zest, 1/2 cup oil and vanilla.
  4. Peel, core and thinly slice pear
  5. Add wet mixture to dry mixture and stir with a rubber spatula until evenly incorporated.
  6. 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.
  7. Pour cake batter into skillet. Batter should sizzle. Arrange pear slices on top of batter and sprinkle with reserved tablespoon of rapadura sugar.
  8. 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.
  9. 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.

Recipe by Fare Isle at