I think I’m getting hooked on desserts, which is something I should consider carefully. It’s just that the desserts I’ve been making recently are so good. First it was the chocolate snockers cake and now it’s the butterscotch and pecan cake. These things are pretty much out of this world and I think I’m going to have a tough time pulling myself away from them in the future.
This is one of those cast iron skillet cakes that can also be considered a giant cookie. It sort of tastes like a cookie, as both of us agreed to last night. It’s certainly got everything that’s good inside of it. From the brown sugar to the vanilla to the butterscotch. It’s a really good cookie, or cake; whatever you want to call it. Add a scoop or two of ice cream and you have a really incredible dessert. The best part is, this recipe is so simple to pull off. All it takes is some ingredients, a stand mixer and some small cast iron skillets. There’s no special talent needed for this one.
1 Cup Butter, Softened (plus more for skillets)
1 1/2 Cups Brown Sugar
1 Cup White Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
Water (if necessary)
1 11-Ounce Package Butterscotch Morsels
1 Cup Pecans, Chopped
Vanilla Ice Cream (for topping)
I’d like to thank Southern Cast Iron Magazine for this recipe. When I realized that I had the ingredients on hand yesterday, I was excited to prepare this wonderful dessert, so thank you.
Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 375 degrees.
Mix Butter & Sugar
Add the butter, brown sugar and white sugar to the bowl of a stand mixer. Then, using the paddle attachment, turn the mixer on low and let it run for a few minutes or until the ingredients are completely combined. After that, add the eggs and vanilla and continue to stir until these additional ingredients are mixed in with the rest.
Whisk Dry Ingredients
In another large bowl, add the flour, baking powder and salt. Whisk these ingredients together well.
Combine Everything (except ice cream)
Turn the stand mixer back on low. Then, add the flour mixture to the stand mixer bowl in increments until it’s all combined with the butter and sugar mixture. Add water if necessary. I found that my batter was too dry, so I added about a half cup of water until it resembled regular soft cake batter.
Next, add in the butterscotch morsels and the pecans and using a rubber spatula, mix these ingredients into the rest.
Add Batter to Skillets
Butter your skillets well. I just happen to have two eight-inch skillets, so I used them for these cakes. If you have smaller ones, use them. I’d say you could use one 10 inch skillet if you have it. Just be sure to fill yours up about half way up. Pour the batter into whatever size cast iron skillet you have.
Bake the Cakes
Place the skillets on the center rack of your oven and let bake for about 30 minutes. Be sure to check the centers for doneness towards the end with a toothpick. Wet toothpick means they need more time, dry means they are done. When finished, turn off the heat and remove the skillets from the oven.
Plate & Serve
After allowing the cakes to cool for a few minutes, scoop some out into bowls or keep the cake right in the skillet. Either way, add some ice cream to the tops and enjoy!
The Final Butterscotch & Pecan Cake
I really do love this dessert. I scooped some out into two bowls last night, added the ice cream and was in heaven. The whole thing was so rich. If you try this one out, please let me know your thoughts in the comment section down below. Thanks for reading!
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