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Pear and almond skillet cake

Australian Gourmet Traveller fast recipe for pear and almond skillet cake.
Pear and almond skillet cake

Pear and almond skillet cake

Dean Wilmot
6 - 8

A 24cm-diameter cake tin also gives good results, but baking this cake in a wide frying pan shortens the cooking time a little, and looks very cute. A scoop or two of vanilla ice-cream tops it off nicely.

Ingredients

Method

Main

1.Preheat oven to 180C. Combine dry ingredients in a bowl, make a well in the centre and add buttermilk, egg, butter, vanilla and citrus rinds. Mix, working dry ingredients from around the edges, to form a smooth batter. Spoon into a buttered 24cm-diameter deep ovenproof frying pan, cut pears into sixths, arrange on top and scatter with chopped almonds, extra sugar and extra cinnamon. Bake until golden and a skewer withdraws clean (15-20 minutes). Serve drizzled with a little extra butter.

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