Simple Pear Skillet Cake
I am always scrambling for ways to use up the fruit we harvest in the Fall. While apple and pear picking is super fun, we wind up with a huge bowl of uneaten fruit. I started messing around with some simple cake recipes and landed on a yummy, easy cake that would work well with either pears or apples. This recipe calls for a greased 8-inch skillet.
Pear Skillet Cake
- 5 medium ripe pears or apples
- 2 eggs lightly beaten
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1/8 cup plain yogurt
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup corn flour
- 1 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp cinnamon powder
- pinch of salt
- powdered sugar for dusting
- Preheat the oven to 350 F.
- Core the pears. Pulse chunks of two of them in a food processor until mushy. Slice the other three thinly to top the cake.
- Mix the all-purpose flour, corn flour, salt, cinnamon and baking powder in a bowl.
- In another bowl, mix the beaten eggs, olive oil, maple syrup, vanilla extract, yogurt and mashed pears.
- Add this to the flour mixture and mix until moist.
- Pour the batter into the skillet. Randomly arrange the pear slices over the cake.
- Bake at 350F for 40 minutes. If the top does not brown cook under the broiler for a minute more.
- Cool and sprinkle with powdered sugar to serve.