Almond Pear Skillet Cake
This super moist skillet cake is infused with almond extract and loaded with chunks of ripe pear. This skillet cake is baked in a cast iron skillet for a rustic feel but can be baked in any baking dish. (Jump to Recipe)
This cake came from an inspiration of easy baking methods, meaning not having to make a layered cake.
For this cake, the batter gets made and poured into a parchment lined cast iron skillet. After it’s baked, just lift the parchment paper out of the skillet and serve it on a serving dish with dusted powdered sugar.
To Make This Almond Pear Skillet Cake
Make the batter. First, combine flour, baking soda, baking powder, and salt in a bowl.
In the next bowl, beat together butter and sugar, add in the eggs, Greek yogurt, and almond extract. Continue to beat until the batter is smooth. Add the dry ingredients and beat for one more minute.
Fold the chopped pears into the batter and pour the batter into a parchment lined cast iron skillet. Sprinkle the top of the batter with sliced almonds and place into the oven to bake.
Remove the cake from the oven once a toothpick inserted into the center of the cake comes out clean, which is about 30-35 minutes.
Once the cake cools off a few minutes, dust it with powdered sugar. Lift the edges of the parchment paper from the cast iron skillet and serve it on a serving dish, discarding the parchment paper. Or serve it in the skillet, your preference!
Serve the cake warm or completely room temperature. Store the cake in an air tight container at room temperature for 3 days or refrigerated up to 5 days.
Tips On Making The Best Skillet Cake
First and foremost, use room temperature butter and eggs. This helps so the batter is not completely cold when placing into the oven to bake. This will ensure an even bake all throughout the cake.
A parchment lined cast iron skillet is highly recommended but not an absolute must. You can pour the batter straight into the cast iron skillet if you prefer, just make sure you butter the inside of the skillet. When using parchment paper, it’s easier to lift the cake out if serving it on a serving dish.
When it comes to pears, I like to choose the ones that are already ripe and soft. When you slice through them you can see that they are moist and juicy and not completely dry and hard. Sometimes, pears that are a few days old the the best ones to use. Kind of like when it comes to super ripe bananas for banana bread. Those are the best ones to use. This adds to the moisture and flavor of the cake!
For almond extract, you can use one with or without alcohol in it. It will not altar the flavor.
Here are a few of my favorite desserts!
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make this Almond Pear Skillet Cake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Almond Pear Skillet Cake
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ½ cup plain Greek yogurt
- 1½ tsp almond extract
- 2 medium pears, chopped, stems and seeds removed
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350 degrees F. Line a cast iron skillet with parchment paper, set aside.
- Combine flour, baking soda, baking powder, and salt in a bowl.
- In another bowl, beat together butter and sugar. Add eggs, Greek yogurt, and almond extract, continue to beat until batter is smooth. Add dry ingredients, beat for one more minute.
- Fold chopped pears into the batter. Pour batter into parchment lined cast iron skillet. Sprinkle with sliced almonds and place into oven to bake.
- Bake for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean.
- Remove cake from oven. Once the cake cools off a few minutes, dust it with powdered sugar. Lift edges of the parchment paper from the cast iron skillet and serve it on a serving dish, discarding the parchment paper. Or serve it in the skillet if you prefer.
- Serve cake warm or room temperature. Store cake in an air tight container at room temperature for 3 days or refrigerated up to 5 days.
