BUTTERMILK SKILLET CAKE WITH PECAN PRALINE TOPPING
If you end up purchasing Joy's cookbook....you'll find the recipe on page 113, titled Buttermilk Skillet Cake with Walnut Praline Topping. I happen to not like walnuts, so I automatically swap them out for pecans whenever called for in a recipe. I made the cake in an 8" skillet as instructed. Which overflowed. I think it...
Provided by Danielle Nichols
Categories Other Sauces
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 375' F. Grease and flour an 8" over safe (ie: cast iron) skillet, along the bottom and up the sides. Joy says a 9" cake pan will work as well. Don't make up your mind yet....please.
- 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- 3. In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes.
- 4. Add the egg and yolk, one at a time, beating for 1 minute between the two.
- 5. Beat in the vanilla.
- 6. Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour.
- 7. Pour / spoon the batter into your prepared pan.
- 8. Smooth the batter in the pan evenly. (Put a pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.
- 9. While things of unknown magnitude are going on in the oven....you should make the pralines: Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. It likes to get a little rambunctious....just stir it down.
- 10. After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
- 11. Once the cake is out of the oven, and while it's still warm pour the praline over the whole thing.
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Cynthia Egemba
[email protected]This cake is a great make-ahead breakfast or brunch option. I like to make it the night before and then reheat it in the morning.
Bibasha Rana
[email protected]I'm allergic to nuts, so I omitted the pecan praline topping. The cake was still delicious.
Muhammad Yaseen Dahri
[email protected]This cake is a bit too sweet for my taste. I think I'll cut back on the sugar next time.
Nadia Navarro
[email protected]I'm not sure what went wrong, but my cake turned out dry. I think I might have overcooked it.
Donna Wilson
[email protected]I made this cake in a 10-inch skillet and it turned out perfectly. It was the perfect size for my family of four.
Ishaq Jalali
[email protected]This cake is a great way to use up leftover buttermilk.
brad leey
[email protected]I'm not a big fan of buttermilk, but I couldn't taste it in this cake at all. It was delicious!
Stacy Johnson
[email protected]The pecan praline topping is the perfect finishing touch for this cake. It's sweet, crunchy, and adds a touch of elegance.
Andria Malakmadze
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
PS chowdhury
[email protected]This is the best skillet cake recipe I've ever tried. It's so easy to make and always turns out perfectly moist and fluffy.
Gaming Maynddin
[email protected]I made this cake for a potluck and it was gone in minutes. Everyone loved it!
Mayday Btw
[email protected]I didn't have any pecans on hand, so I used walnuts instead. The cake still turned out great!
Abu Sufyan786
[email protected]The buttermilk adds a lovely tang to the cake. It's the perfect balance to the sweetness of the pecan praline topping.
cody murphy
[email protected]I've made this cake several times now and it's become a family favorite. It's always a crowd-pleaser.
Nicola Mcculloch
[email protected]I followed the recipe exactly and the cake came out beautifully. It was a hit at my dinner party.
Devika Calvan
[email protected]The cake is so easy to make! I'm not a skilled baker, but this recipe turned out perfect. My family loved it.
mark haynes
[email protected]This buttermilk skillet cake turned out moist and fluffy, with a slightly crispy exterior. The pecan praline topping added a delightful crunch and sweetness to each bite.