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–+ servings

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 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 12
Calories 286 kcal

Equipment

  • 1 10-inch cast iron skillet or other oven-proof skillet or 10-inch round baking dish
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 nut chopper if nuts are not previously chopped
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 whisk
  • 1 small mixing bowl
  • 1 medium mixing bowl
  • 1 pastry blender

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 granulated sugar
  • 2 large eggs
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup pecans or other nuts, chopped (measure after chopping)

CRUMBLE TOPPING:

  • 1/2 cup light 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 in a large mixing bowl; gradually add granulated 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 in a medium mixing bowl.
  • 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 286kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 215mgPotassium: 86mgFiber: 1gSugar: 22gVitamin A: 177IUVitamin C: 0.2mgCalcium: 103mgIron: 1mg
Keyword breakfast, cake, coffee cake, dessert
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