Carolina Skillet Cake
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.
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.
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