Using an iron skillet is a great choice for baking as it has the ability to keep things hot on the entire surface of the skillet. Whatever you decide to bake in the skillet, it will always bake evenly while developing a wonderful crust around the edges and bottom.
An iron skillet is an amazing piece of cook-ware your kitchen cannot do without. There are five things you can bake in an iron skillet, such as cakes and pies, and everyone knows you can use it to bake up some cornbread.
Another great use for the iron skillet is roasted chicken. An article in the New York Times by food writer Melissa Clark entitled, “A New Breed of Roast Chicken, Cast-Iron Seared,” states by heating an iron skillet in a 500 degree oven, then placing the bird in the pan so its thighs make contact with the surface, the dark meat will finish cooking at the same time as the white. This is because the thighs, which are instantly seared by the cast iron, get a jump-start on the breast, which is not seared and cooks more slowly, staying moist (view the video).
Baking a cake in a iron skillet is a fun way to play around with your everyday cake recipes, including those that are used to make cupcakes.
Our featured recipe is just that, a cupcake recipe turned into a Gluten Free Iron Skillet Pecan Coconut Cake. We originally found the recipe at Say Grace Blog, and the writer Felesha who describes herself as a Tex-Mex foodie lover says, “Pecan pie muffins go up a notch when combined with yummy semi-sweet chocolate chips and tasty sweetened coconut.”
Here at Splendid Recipes and More we took it up a notch by turning her German Chocolate Pecan Pie Muffins into a Gluten Free Iron Skillet Pecan Coconut Cake, and here is what you will need.
1 cup coconut sugar, can also use brown sugar
½ cup gluten free flour
2 cups pecan pieces
¾ cup semi-sweet dark chocolate chips
½ cup sweeten and shredded coconut
⅔ cup clarified butter, room temperature
2 eggs, room temperature
1 tsp. vanilla extract
Preheat oven to 350 degrees
In a medium bowl, mix together coconut sugar and gluten free flour.
Next add pecans, dark chocolate chips and coconut, and mix in.
Next add the clarified butter cream butter with the vanilla extract, and mix in.
Place a piece of parchment paper in the bottom of a iron skillet (makes for easy removal of the cake). Butter the sides with some coconut oil.
Next spoon in the batter, and place into the preheated oven and bake for 30-35 minutes.
Let stand and cool for about 10 minutes.
Plate and enjoy!!
After using your iron skillet here is a great way to clean it: How to Care for Your Cast Iron Cookware.
What Others Are Reading: