Buttermilk Skillet Cake with Pecan Praline Topping
By
Danielle Nichols
@ImStuffed
1
★★★★★ 4 votes5
Ingredients
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1 1/2 call purpose flour
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3/4 tspbaking powder
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1/4 tspbaking soda
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3/4 tspsalt
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6 Tbspunsalted butter, room temperature
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1 csugar
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1 largeegg
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1 largeegg yolk
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2 tspvanilla extract
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3/4 cbuttermilk
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PRALINE TOPPING
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3/4 cbrown sugar, packed
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1/2 cunsalted butter
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1/4 cheavy cream
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1 pinchsalt
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1 tspvanilla extract
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1 cpecans, chopped
How to Make Buttermilk Skillet Cake with Pecan Praline Topping
- Preheat your oven to 375' F. Grease and flour an 8" over safe (ie: cast iron) skillet, along the bottom and up the sides. Joy says a 9" cake pan will work as well. Don't make up your mind yet....please.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes.
- Add the egg and yolk, one at a time, beating for 1 minute between the two.
- Beat in the vanilla.
- Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour.
- Smooth the batter in the pan evenly. (Put a pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.
- After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.