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Cast Iron Pecan Coffee Cake

Cast Iron Pecan Coffee Cake with a cinnamon-sugar topping baked in a 10-inch cast-iron skillet.

Ingredients

  • 1 1/8 cup Gluten Free All-purpose flour (sifted)
  • 1/4 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg (beaten)
  • 1/2 teaspoon cinnamon (topping)
  • 1/4 cup sugar (topping)
  • 1/2 cup pecans (chopped small)

Method

  1. 1

    In a medium bowl, stir together the flour, salt, cinnamon, sugar, brown sugar, and baking powder.

  2. 2

    In a large measuring cup, whisk the milk, oil, and egg.

  3. 3

    Add the wet ingredients to the dry ingredients and stir until just incorporated and smooth.

  4. 4

    In another small bowl, mix the topping ingredients.

  5. 5

    Pour the cake batter into a buttered, floured 10-inch cast iron skillet.

  6. 6

    Spread to edges and level the batter.

  7. 7

    Sprinkle the topping mixture over the top and swirl gently with a knife.

  8. 8

    Bake at 350 for 15-17 minutes, until the center is no longer jiggly.

  9. 9

    Let cool for at least 15 minutes before serving.

  10. 10

    Serve with coffee or vanilla ice cream, if desired.

  11. 11

    Store in an airtight container at room temperature for 2-3 days.

  12. 12

    Enjoy!