posted in Cake and Cupcakes

Pumpkin- Pecan Skillet Cake with Salted Butterscotch Glaze

This recipe for Pumpkin- Pecan Cake with Butterscotch Glaze is made rustic-style, in a cast-iron skillet…

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze

I have to be sneaky about adding nuts to my recipes since my husband often declares boldly that “we are not a nut family.”  I’m not sure exactly how he came to that conclusion.  I put sliced almonds on just about everything I eat.  Pistachios and  raw almonds are often brought out for munching during football Sunday.  And my husband is crazy about pecans and walnuts in his salads.  But if I add nuts to my cakes or cookies or pies, he sighs heavily and reminds me that we are “not a nut family.” WHAT??!  So for this recipe I took my chances and added some finely chopped pecans to create some texture for this cake.

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze 1

I also decided to use Gold Medal White Whole Wheat Flour for my cake.  This type of flour can be used in any recipe. It’s 100% whole grain but with a lighter taste and color. To use it in baking, the best things to do is to start substituting 25% or 50% of the all-purpose flour with the White Whole Wheat flour, gradually increasing proportion as you like the flavor.  For my Pumpkin- Pecan Cake, I used 1 cup of the white whole wheat and 1/2 cup all-purpose.

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze 2

Using a cast iron skillet to bake cakes is something my grandmother used to do.  I love the rustic result.  A Butterscotch Glaze is drizzled on top…

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze 3

… a generous drizzle!

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze 4

Flaky sea salt sprinkled on top makes it fun too, but that’s totally optional.  If you love the sweet/salty thing, then go for it.  If you’re not into it, you can leave the salt out of it.

Pumpkin Pecan Skillet Cake with Salted Butterscotch Glaze - RecipeGirl.com

Since the recipe makes some extra glaze, you’ll want to save it to drizzle on individual servings.  It’s quite a nice fall treat- not heavily pumpkin-flavored, and it has a nice texture with some pecan crunch hidden inside.

So I’m sure you’re wondering what my husband thought of this cake… WELL… the report from my husband is that the cake tastes good all on its own without ruining it with pecans.  So there you have it- I have noted that the pecans are optional!!

Yield: 10 servings

Prep Time: 20 min

Cook Time: 45 min

Pumpkin- Pecan Skillet Cake with Salted Butterscotch Glaze

Ingredients:

CAKE:
3/4 cup (1 1/2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened pumpkin puree
1 cup Gold Medal® White Whole Wheat Flour
1/2 cup Gold Medal® All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/2 cup finely chopped pecans (optional)

GLAZE:
2 cups powdered sugar, sifted
1/2 cup butterscotch (or caramel) syrup
1 to 2 tablespoons milk

EXTRA:
flaky sea salt

Directions:

1. Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.

2. To make the cake: In a large mixing bowl, using an electric mixer to combine the butter and sugar until they are well mixed. Mix in the eggs, vanilla and pumpkin.

3. In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.

4. To make the glaze: In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another tablespoon of milk. It should be of thick "drizzling" consistency.

5. Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you're into adding sea salt, sprinkle it on top!

Tips:

*If you don't wish to use white whole wheat flour, you can certainly use ALL all-purpose flour in this recipe.

Source: RecipeGirl.com

Disclosure:  This post was created in partnership with Gold Medal Flour, a product I’ve used and trusted in my kitchen for many years.  All opinions shared are my own.

34 Responses to “Pumpkin- Pecan Skillet Cake with Salted Butterscotch Glaze”

  1. postedNov 15, 2013 3:58 AM

    I am loving the generous drizzle and sea salt. Talk about totally yum! And baked in a skillet…this just looks and sounds totally amazing!!!

  2. postedNov 15, 2013 5:43 AM

    Lately I am in love with using my skillet for pretty much everything. This cake is looking so good and I also love butterscotch! Love awesome, Lori!

  3. postedNov 15, 2013 5:45 AM
    Amy Cline

    How easily does this cake go from the skillet to a platter in case I wanted to bake and give as a Thanksgiving gift? It looks absolutely delicious!

    • November 15th, 2013 @ 5:10 PM

      Not a good idea. Slice from the skillet, but you cannot pick up the cake to transfer it on this one. It’s the rustic way 🙂

  4. postedNov 15, 2013 6:21 AM
    Marnely Rodriguez

    Lori I’m loving the ease of this cake! I’m thinking it’d be awesome for Christmas morning!

  5. postedNov 15, 2013 6:25 AM

    I think all I need is a spoon! I’ll eat this straight from the skillet!

  6. postedNov 15, 2013 6:26 AM
    Erin

    I’ve never seen salted butterscotch before…but a cake baked in a cast iron skillet is a winner in my book! 🙂

  7. postedNov 15, 2013 7:01 AM

    I think I am like your husband! I like nuts but not in things (cookies, ice cream, muffins, cake). Ground nuts would work for me as well. This cake looks amazing! I just made pumpkin chocolate chip muffin with a salted caramel glaze. Think I am going to dust off my skillet 🙂

  8. postedNov 15, 2013 7:18 AM

    Ok, now that is the 2nd delicious looking recipe I’ve seen recently that required a cast-iron skillet… which means I am now going to have to get one so I can make this cake!

  9. postedNov 15, 2013 7:28 AM

    Love that salted butterscotch glaze! This looks perfect for weekend brunch!

  10. postedNov 15, 2013 8:53 AM

    I just adore skillet desserts! This pumpkin-pecan cake looks fabulous but the drizzle is just mesmerizing! Pinning!

  11. postedNov 15, 2013 9:02 AM

    Hahaha! Your husband is funny…about “we are not a nut family” and “ruining” cake with nuts. 😉 Rustic skillet desserts are so much fun and I just adore everything butterscotch-y and caramel-y. Love the sea salt for some added salty-sweet action. I could totally see you making this into a Snickerdoodle version. Thanks for sharing, Lori!

  12. postedNov 15, 2013 9:27 AM

    This one looks amazing and I’m really liking the whole wheat idea here. The butterscotch sold me, thanks Lori!

  13. postedNov 15, 2013 10:45 AM

    I love skillet cakes.. How perfect is this for Thanksgiving??

  14. postedNov 15, 2013 10:49 AM
    Nancy

    Since I don’t have a cast iron skillet (I know, I know) can it be baked in a regular pan? Dows baking temp and time change? Also, can I sub LF Buttermilk?

    • November 15th, 2013 @ 5:09 PM

      I suppose so, though I’m not sure what size since I used a 10-inch cast iron. Low fat buttermilk is fine!

  15. postedNov 15, 2013 11:08 AM

    Lori omg that glaze. Salted.Butterscotch. Hubba hubba! I want to drink that 🙂

    And skillet cakes! I have only made a few, make lots of skillet cookies, but need to make more cakes. Yours is so easy and looks delish and would have never guessed it was w.w. flour! pinned

  16. postedNov 15, 2013 7:01 PM

    We are a “sometimes nuts” family…it’s really hit or miss. But in this cake…I could totally see them being perfect!

  17. postedNov 16, 2013 6:20 AM

    Oh wow, Lori. Just…wow. I need this.

  18. postedNov 16, 2013 5:22 PM
    Norma | Allspice and Nutmeg

    I love the idea of the cast iron skillet. I must try this. This looks delicious!

  19. postedNov 16, 2013 10:09 PM

    I can’t decide what I love more about this, the cake or the glaze!

  20. postedNov 16, 2013 10:21 PM

    This cake looks delicious Lori! And easy to bake too. Never eat salt with the glaze, but can’t wait to try it!

  21. postedNov 17, 2013 5:51 AM

    Wow, this cake looks gorgeous! I’d love a slice with my morning tea just now..
    pinning!

  22. postedNov 17, 2013 3:26 PM

    When I saw this cake on Pinterest, I knew I had to pin it! I love baking with pecans, especially this time of the year! The drizzle looks so delicious.

  23. postedNov 18, 2013 9:03 AM

    You had me at salted butterscotch glaze- I could generously drizzle it on pretty much anything!

  24. postedNov 18, 2013 6:06 PM

    Whoa! This looks incredible, Lori! I am pretty much a sucker for anything baked in a skillet!

  25. postedNov 19, 2013 3:38 PM
    Linda

    I am salivating.

  26. postedNov 24, 2013 5:47 AM

    I love nuts and that they’re so healthy. I do bake with them but I typically leave them in large pieces so I can pull them out and eat them first! This cake looks yummy! Love the caramel glaze!

  27. postedNov 25, 2013 11:46 AM

    Oh my! I assume I could make this in a pie pan as well?

    • November 25th, 2013 @ 8:59 PM

      I’ve only tried it in a skillet, but let me know if a pie pan works too!

  28. postedNov 27, 2013 12:09 PM

    Oh my god, this cake looks incredible! I am so excited about the butterscotch glaze, yum!!

  29. postedJan 11, 2014 9:38 PM

    oh wow this looks delicious!

  30. postedOct 20, 2014 8:20 PM
    Heidi

    Do I need to refrigerate this after bc of the glaze. or can I Cover it and leave it on the counter top!

    • October 21st, 2014 @ 6:44 AM

      It should be fine stored at room temperature for a couple of days. Just keep it well covered.

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