Go Back
+ servings
Carolina Skillet Cake | Can't Stay Out of the Kitchen | this fabulous #coffeecake is baked in a cast-iron skillet & is a terrific idea for a #holiday #breakfast. We love this #cake.

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.
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast Coffee Cake
Cuisine Southern
Servings 12
Calories 286 kcal



  • 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


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


  • 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, 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.


  • Combine ingredients.
  • Mix with fingertips or pastry blender.


  • Mix ingredients with a whisk.
  • Drizzle over warm cake.


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


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
Tried this recipe?Let us know how it was!