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.
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
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.
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). NOTE:
© Can’t Stay Out of the Kitchen
Calories: 286 kcal Carbohydrates: 50 g Protein: 4 g Fat: 13 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 43 mg Sodium: 215 mg Potassium: 86 mg Fiber: 1 g Sugar: 22 g Vitamin A: 177 IU Vitamin C: 0.2 mg Calcium: 103 mg Iron: 1 mg