One of my favorite Cast Iron Skillet desserts is my Blueberry/Blackberry Cornmeal Cake. I make it in the Summer when the berries are in season.You can search it on the blog.
Here's another great Cast Iron Skillet Cake recipe for Fall.
Pumpkin Cornmeal Cake in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 1/2 C Cake Flour
1/2 C Cornmeal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/8 tsp ground Cloves
1/2 C Coconut Oil
1 C Brown Sugar
2 large Eggs
1/2 C Sour Cream
1/2 C 100% Pure Pumpkin Puree (not Pumpkin Pie filling) Photograph to follow.
1/4 C Buttermilk
1/4 C Brown Sugar
1/4 C All Purpose Flour
6 TBS Cold Butter, cubed
1/4 tsp Salt
1/3 C Roasted and Salted Pepitas. (see note and photograph below)
2 TBS Buttermilk
3/4 C Confectioner's Sugar
In a large mixing bowl:
Whisk well, set aside.
In a small mixing bowl:
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Beat for 3 minutes on low speed.
Add: (with mixer on low speed)
Eggs, one at a time, scraping the bowl after each addition.
Dry ingredients and Wet ingredients to the mixer in 3 addition, starting with Dry and ending with Wet. Beating after each addition, just to combine. Don't over mix the batter.
Pour into the prepared skillet.
Bake 20 minutes.
While the cake is baking, make the Topping.
In a medium bowl:
All Purpose Flour
Mix with your hands, or 2 forks, to create a crumble.
Mix in the Pepitas by hand.
Sprinkle evenly over the baked cake and continue baking for an additional 25 - 30 minutes. A toothpick in the center should come out clean.
Remove the skillet to a rack and cool completely.
Make the Glaze.
In a small bowl:
Slowly whisk in the Buttermilk by hand, 1/4 C at a time.
Continue whisking until smooth.
Drizzle evenly over the cooled cake.
Serve from the skillet!
Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed , the edible seed of a pumpkin or other cultivar of squash (genus Curcubita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.
Peace in the Kitchen!