Sunday, January 16, 2022

Skillet Coffee Cake


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Skillet Coffee Cake

Hoping everyone had a Merry Christmas and a Happy New Year!  We sure did.  As always it was a busy time for us.  Bill, Cally and I visited our most favorite place on earth…. Rocky Mountain National Park the first part of December.

Wild Basin

                                                                        Sprague Lake

We also celebrated Melvin’s 2nd Birthday.  Bill and I got to make Melvin’s Trash Truck Cake.  It turned out perfect!  Or I think Melvin thought it was! 

Bill and I have been working on another remodel, this time our bedroom.  It is slowly coming together.  This is the last room in the house that has old stained trim, so finally everything will be updated to white.  That being said we have had a lot of painting that we have had to do, doors, door trim, baseboards, and closet doors.  We are going to also put up a barn door leading into the bathroom so needless to say, lots of updating and changing going on…. Bill just loves me looking on Pinterest and getting more ideas… not!

Today Cally came out to the house and helped Bill with a lot of the trim painting.  Thank You Cally!
While they were in the garage painting trim I made this Skillet Coffee Cake.  I am still loving cakes in my Cast Iron Skillet and this one is still may favorite with the two small handles on each side.

The cake was super moist and had a velvety texture to it.  I think a bit more cinnamon would not hurt but it was really good.  You could always use a different crumb topping if you have one that you prefer.  Next time I may make a little extra topping and layer my batter in the skillet.  Half the batter then some of the topping then the other half of the batter finishing with a crumb topping on top…. Mmmm that sounds good and would probably give it a little more of the cinnamon taste I am looking for.

Skillet Coffee Cake

1 stick salted butter, softened
1 cup sugar
2 eggs
1 tablespoon vanilla
3/4 cup buttermilk
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1/2 cup brown sugar
2 tablespoons butter, softened
2 tablespoons flour
3 teaspoons oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1/2 cup powdered sugar
1-2 teaspoons half and half ( or milk)

Preheat oven to 375 degrees.  Spray 10 inch skillet with baking spray.  
Cream butter and sugar until light and fluffy.  Add eggs and vanilla, beat until combined.  In another bowl combine the dry ingredients, flour, baking powder, salt, cinnamon and nutmeg.  Gradually add dry ingredients alternating with the buttermilk.  Pour batter into prepared skillet.

Combine brown sugar, softened butter, flour, cinnamon and nutmeg.  Cut the butter into the topping using a pastry cutter or 2 forks.  Topping will be dry and lumpy.  Stir in the 3 teaspoons of oil until the topping is moist.  Sprinkle on top of cake.  Bake cake for 30-35 minutes 

Cool cake until just warm.  Mix together the glaze ingredients and drizzle over the cake.