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–+ servings
Spiced Pear and Blackberry Skillet Cake

Spiced Pear Blackberry Cake

This recipe was created by Lakeera Nelson student at the Escoffier School of Culinary Arts
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10

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
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