This Apple Pear Cake recipe is chock full of flavor and easy to make, no matter your baking skill. Fresh apple and pear; pecans, cinnamon and nutmeg are all included. There’s nothing more perfect for a cold winter night than a simple cake baked in a cast iron skillet (yes, you can use a regular cake pan).
I have a bunch of great things coming your way, but I interrupted my lineup of recipes to bring you this little cake. Mr. Saucy and I are not huge sweet eaters; I rarely prepare desserts or bake sweet things to have around. I do bake quite a bit, but I tend to give it away. This cake does not get that treatment. We eat it. All of it.
For this cake, butter, brown sugar and granulated sugar are beaten until fluffy, then eggs added. The rest of the ingredients are just stirred into the batter. Poured into a lightly greased cast iron skillet (or regular cake pan) and baked, this cake is ready in a jiffy. Easy, right?
I have used an apple and a pear for the cake. Both are peeled, cored and diced. You can use any fruit you like, alone or in combination with another. You’ll need about 1 1/2 cups of fruit. I also used pecans (toasted first), but you could use the nut of your choice, or omit them entirely.
Because the iron conducts heat so evenly, it’s perfect for baking. Just think of all that skillet corn bread; if cast iron is great for that, why not a cake? And since this is a single layer cake, it is the perfect recipe for cast iron cake baking. If you haven’t baked in cast iron before, I urge you to try it.
When I have made this cake before, I have always served it with Chantilly Cream. Since it was pouring the rain and I didn’t have any whipping cream on hand, this time I’ve made a glaze for it with confectioners’ sugar and half and half. You could also serve it warm with a scoop of ice cream. The choice is yours.
But try it. Whether you use cast iron or not, make this cake.
- FOR THE CAKE:
- ½ cup butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (fresh ground is best)
- ¼ teaspoon salt
- 1 small apple, peeled, cored and diced
- 1 small pear, peeled cored and diced
- ½ cup toasted pecan pieces
- FOR THE GLAZE:
- ½ cup confectioners' sugar
- 4 teaspoons half and half
- Preheat the oven to 350°F.
- Lightly grease a 9" round skillet (if you are using a standard cake pan, you will need to grease and flour).
- In the bowl of your electric mixer, add the butter and sugars.
- Beat until fluffy.
- Add the eggs, one at a time, beating until incorporated.
- Add the vanilla and stir to mix.
- Add the flour, baking soda, cinnamon nutmeg and salt and stir to mix well (the dough will seem stiff, it will loosen with the mixture of the fruit).
- Add the apples, pears and pecans and stir to mix.
- Spoon into the prepared pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean (you may need to lightly drape with foil to prevent excess browning).
- Allow to cool completely before adding glaze.
- FOR THE GLAZE:
- Combine the sugar and half and half in a small bowl and whisk until smooth.