
¼ cup unsalted butter , at room temperature (56 grams) | |
⅔ cup packed light or dark brown sugar (142 grams) | |
½ teaspoon vanilla extract | |
1 large egg | |
1 cup all-purpose flour (120 grams) | |
½ teaspoon baking powder | |
½ teaspoon baking soda | |
1 ½ teaspoon cinnamon | |
¼ teaspoon salt | |
½ cup buttermilk (120 ml) | |
2 pears sliced | |
½ cup pecans , chopped (55 grams) | |
1 ½ tablespoons cinnamon sugar , see note |
1. | Preheat oven to 400°F. Grease a 9-inch cast iron skillet with butter. |
2. | In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and creamy, about 2 minutes. Add the vanilla and egg and mix until combined. |
3. | In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add to the mixer in 3 additions, alternating with the buttermilk. Fold in half of the chopped pecans. |
4. | Spread the batter into the prepared skillet. Arrange the pear slices on top. Sprinkle with cinnamon sugar and the remaining chopped pecans. |
5. | Bake until edges of the cake are golden and a toothpick inserted to the center come out with a few moist crumbs, about 20-25 minutes. Serve warm or at room temperature. |
6. | NOTES Make cinnamon sugar by combining 1/4 cup sugar and 1 tablespoon ground cinnamon. Store unused cinnamon sugar in an airtight container. |
7. | This recipe can be easily baked in a 9-inch round cake pan. Grease and flour, and line with parchment paper and proceed with the recipe as written. |
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