Recipe of the week
A simple skillet cake
When winter calls for a simple cake to warm your spirit, reach for a cast-iron pan, said TastingTable.com. This easy-to-assemble treat—from the cookbook Cake by Southern cooking aficionado Brooke Bell—weds pear, crystallized ginger, and “the crunchiest sugar topping around.”
Ginger pear skillet cake
¾ cup unsalted butter, softened
1½ cups plus 3 tbsp granulated sugar, divided
3 large eggs
¾ tsp almond extract
2 cups all-purpose flour
1¾ tsp baking powder
¾ tsp kosher salt
¾ cup crème fraîche
1 lb pears, peeled and diced
3 tbsp chopped crystallized ginger, divided
Preheat oven to 350. Butter and flour a 10-inch enameled iron skillet. In a large bowl, beat butter and 1½ cups sugar at medium speed until fluffy. Beat in eggs one at a time. Beat in almond extract.
In a bowl, whisk together flour, baking powder, and salt. With mixer on low speed, alternately add flour mixture and crème fraîche to butter mixture, beginning and ending with flour, beating each time until just combined. Fold in half the pears and 1½ tbsp ginger. Spread batter evenly in skillet. Press remaining pears and ginger lightly into top. Sprinkle with 2 tbsp sugar.
Bake until a wooden pick inserted in center comes out clean, about 50 minutes; cover with foil to prevent excess browning, if needed. Remove from oven; sprinkle with 1 tbsp sugar. Cool before slicing.