This super moist skillet cake is infused with almond extract and loaded with chunks of chopped pear. This skillet cake is baked in a cast iron skillet for a rustic feel but can be baked in any baking dish.
- 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
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Preheat oven to 350 degrees F. Line a cast iron skillet with parchment paper, set aside.
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Combine flour, baking soda, baking powder, and salt in a bowl.
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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.
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Fold chopped pears into the batter. Pour batter into parchment lined cast iron skillet. Sprinkle with sliced almonds and place into oven to bake.
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Bake for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean.
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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.
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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.