22 October, 2015
Pumpkin Pecan Skillet Cake w/ Salted Butterscotch
Soooo, my friend Molly was cooking pies in her cast iron skillets a couple of weeks ago and it got me thinking about a cake I once baked in my skillet. I do believe the cast iron skillet I have is actually my grandmothers and I have only used it once…to make that cake. Well, I remembered I had another skillet cake that I wanted to try out, and it just so happens it was PUMPKIN! Yay!
I found the recipe for Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze on the Recipe Girl website. It sounded mouthwatering, and since I had made a cake in an iron skillet before, I thought it had a pretty good chance of turning out good!
The cake consist of butter, sugar, eggs, vanilla, pumpkin puree, flour, baking powder, salt, cinnamon, nutmeg, cloves, buttermilk and pecans.
The recipe calls for a 10 inch skillet, but I’m pretty sure mine is 12 inches. So I ended up baking it for cooking it for 30 minutes instead of 40-45. Also, I used pumpkin pie spice instead of separately using the cinnamon, nutmeg and cloves. I am alway quite liberal with the amount of pie spice I use.
Now for the glaze! Now, the name of the cake has butterscotch in it, but the recipe says you can use caramel or butterscotch. I just happen to have some salted caramel sauce left from a previous recipe, so I used that. You simply mix the syrup with powdered sugar and milk. It took a bit more milk than it called for to make it the right consistency to drizzle. The finishing touch is to sprinkle sea salt on the top.
YUM! YUM! YUM! This cake is dense and moist. The pecans lend a nice crunch. The glaze adds a complementary sweetness to the spicy cake. And the salt? Ahhhh, that was my favorite part!
This is the perfect cake to enjoy with your family on a cool autumn night!