kicking off fall with with a beautiful new dessert
Spiced Pear Blackberry Skillet Cake
with crunchy earl grey oat crumble topping and maple vanilla glaze
When it comes to fall desserts we tend to think of the usual suspects
apples, pumpkins, and sweet potatoes!
however this time let’s paying homage to the most often overlooked fall fruit!
PEARS!
Pears never get the true recognition that they deserve
and with a bit of summer still lingering in the air this combination of blackberries and pears is a perfect match.
Rustic, Wholesome and Inviting by using this amazing cast iron pan courtesy of
Lancaster Cast Iron
so please give a round of applause for Lancaster Caster Iron
and of course a standing ovation for this new
Spiced Pear Blackberry Skillet Cake with Earl Grey Oat Crumble and Maple Vanilla Glaze.
I absolutely love cooking in cast iron and if you do too be sure to check them out on their website linked above as well as Lancaster Cast Iron on Facebook too!
If you know about cast iron you know you need some strong wrists to manage cooking and baking with it! But let me tell you this pan is so light! I was stunned at how easy it was to work with!
Notes for Success
For the Maple Vanilla Glaze if you do not have Maple Extract you can simply use 1-2 Tbs of maple syrup instead of the plant milk
This recipe was created by Lakeera Nelson student at the Escoffier School of Culinary Arts
Spiced Pear Blackberry Cake
This recipe was created by Lakeera Nelson student at the Escoffier School of Culinary Arts
Ingredients
For the Pear Layer
- 3 Medium Barlett Pears
- 1 Tbs Vegan Butter
- 1 Tbs Maple Syrup
- ¼ teaspoon Cinnamon
For the Earl Grey Crumble
- ½ cup Rolled Oats
- ¼ cup Flour
- 3 Tbs Light Brown Sugar
- 3 Tbs Cold Vegan Butter
- 1 Earl Grey teabag
For the Cake Batter
- 1½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- ⅔ cup Light Brown Sugar
- ¾ cup Plant Milk
- 1 Tbs Vinegar
- ⅓ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Fresh or Frozen Blackberries
For the Maple Vanilla Glaze
- ¾ cup Confectioners Sugar
- 1 Tbs Plant Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Extract
Instructions
-
First prepare the Earl Grey Crumble topping by combining the oats, flour, brown sugar in a medium bowl then cut open the Earl Grey tea bag & empty the contents into the bowl Cut in the cold vegan butter until crumbly. Set aside.
-
Melt the vegan butter in the cast iron pan over medium to high heat then add sliced & cored pears (skin on is your option) add the cinnamon & maple syrup & cook for 3-5 minutes to slightly tender, not mushy
-
Turn off the heat & let the pear mixture cool down in the cast iron pan while you prepare the cake batter
-
Preheat the oven to 350℉
-
Measure the plant milk & add the vinegar & vanilla extract
-
In a large mixing bowl combine the oil & brown sugar then add the plant milk mixture whisk smooth
-
Sift the flour, spices, baking powder & baking soda directly into the wet ingredients in the bowl & whisk to a smooth batter
-
Fold in the blackberries then pour the batter over the pears in the cast iron skillet
-
Sprinkle the crumble topping over the batter
-
Bake in the preheated 350℉ oven for 40-45 minutes or when a toothpick inserted into the center comes out clean
-
Whisk all the ingredients for the maple vanilla glaze together in a small bowl reserve until the cake is slightly cool, then drizzle over the entire top
Notes
Storage Cake can be kept at room temperature covered loosely to prevent drying for up to 3 days. Refrigerate for longer storage up to 1 week or freeze wrapped well for up to 1 month
