Ingredients

The following ingredients have 12 Servings
  • ¼ cup unsalted butter (, at room temperature (56 grams))
  • ⅔ cup packed light or dark brown sugar ((142 grams))
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour ((120 grams))
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup buttermilk ((120 ml))
  • 2 pears (sliced)
  • ½ cup pecans (, chopped (55 grams))
  • 1 ½ tablespoons cinnamon sugar (, see note)

Instruction

  • Preheat oven to 400°F. Grease a 9-inch cast iron skillet with butter.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar until light and creamy, about 2 minutes. Add the vanilla and egg and mix until combined.
  • In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add to the mixer in 3 additions, alternating with the buttermilk. Fold in half of the chopped pecans.
  • Spread the batter into the prepared skillet. Arrange the pear slices on top. Sprinkle with cinnamon sugar and the remaining chopped pecans.
  • Bake until edges of the cake are golden and a toothpick inserted to the center come out with a few moist crumbs, about 20-25 minutes. Serve warm or at room temperature.