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Tuesday, April 22, 2014

Old-fashioned Skillet Pear Cake with Peanut Butter Glaze

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

1 comment:

  1. What a fantastic use of a cherished handed down iron skillet!