Almond Pear Skillet Cake
This super moist, buttery skillet cake is infused with almond flavor and loaded with chunks of sweet ripe pear. This skillet cake is baked in a cast iron skillet for a rustic feel but can be baked in any baking dish.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ½ cup plain Greek yogurt
- 1½ teaspoons 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 (or a medium round baking dish of choice) 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 the dry ingredients to the wet 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.