Carolina Skillet Cake

Teresa Ambra

This luscious coffeecake is filled with cinnamon and pecans and made in a cast iron skillet. It has a luscious crumble topping with more cinnamon and glazed with powdered sugar icing. This coffeecake is great for holiday breakfasts.

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Prep Time 25

Cook Time 35

Total Time 1

Course Breakfast Coffee Cake

Cuisine Southern

Servings

Ingredients

COFFEECAKE:

1/3 cup Crisco shortening
1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
3/4 cup half-and-half or milk
3/4 cup sugar
2 large eggs
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup chopped pecans or other nuts

CRUMBLE TOPPING:

1/2 cup brown sugar packed
1 tsp. cinnamon
2 tbsp. unsalted butter
2 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

ICING:

1 cup powdered sugar
3 tbsp. half-and-half
1/2 tsp. vanilla extract

Instructions

COFFEECAKE:

Heat oven to 375°.
Generously grease and flour a 10-inch iron skillet or a 10 inches round cake pan.
Cream shortening, gradually adding sugar until light and fluffy.
Add eggs, baking powder, salt and milk.
Mix with an electric mixer until well combined.
Stir in flour and nuts.
Pour into pan and top with crumble topping.
Make indentations in the batter with the bottom of a wooden spoon all the way to the bottom of the pan so the topping will bake into the cake.
Bake 45-50 minutes, or until a toothpick inserted in center comes out clean.
If desired, drizzle with powdered sugar icing.

CRUMBLE TOPPING:

Combine ingredients.
Mix with fingertips or pastry blender.

ICING:

Mix ingredients with a whisk.
Drizzle over warm cake.

Notes

NOTE: You can substitute milk for the half-and-half, but you will have to decrease the amount used in the icing to two tablespoons (or less).

Recipe adapted from Martha White Flour.

Keyword cake, coffee cake, dessert

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