It's Recipe Redux time again!
And this month's theme was to use special cookware for a recipe- something that has been passed down through the family or gifted from a close relative.
So what better time to use this iron skillet that was once my great grandfather's?
And what better way to use it than for a cake smothered in peanut butter glaze???
It's a simple recipe in honor of simpler times. Man, how I wish sometimes that I could have lived back then. No social media to distract me. No outrageous gas prices. No chemical-laden "food" products.
...But tons of skillet cake I'm sure.
I hope you enjoy this marvelous cake. P.S. feel free to replace any other fruit of your choosing in place of the pears!
- 1 can sliced pears in 100% juice
- 3/4 cup + 2 tbs. unsweetened almond milk
- 2 egg replacers
- 3/4 cup brown rice flour
- 1 tsp. allspice
- 1 tsp. arrowroot powder
- 1 tsp. baking powder
- 3 tbs. peanut butter
- 1/2 cup raw cane sugar
- Preheat oven to 350º
- Combine pears (including juice), 3/4 cup milk, and egg replacers in mixing bowl
- Slowly stir in flour, allspice, arrowroot powder and baking powder until smooth
- Pour into greased skillet pan and bake for 20 minutes, or until toothpick comes out clean
- Meanwhile, place peanut butter and remaining milk in a pan set to low heat
- Cover and allow the peanut butter to melt
- Once it starts to get soft, stir in the sugar
- Keep covered and stir to keep mixture from burning
- After about 10 minutes (once glaze is melted liquidy and all sugar has melted), remove from heat and pour over cooled cake