Apple and Pear Skillet Cake Actually this recipe we used to call Frying Pan Cake but it sounds better this way. I used to watch my Aunt Elsie make this and I would stand by the oven waiting for it to come out so I could have a piece while it was hot, and as it was wartime we would put evaporated milk over it when we couldn't get cream. Serves 6 1 large apple, peeled, cored and thinly sliced, 1 large pear, peeled, cored and thinly sliced 1/2 cup walnut or pecan pieces, chopped 11/4 teaspoons nutmeg 3 eggs 1/4 cup all-purpose or plain flour 2 Tablespoons light brown sugar, firmly packed 1/4 cup milk 1 teaspoon vanilla essence 4 Tablespoons butter or margarine Powdered sugar for sprinkling. You need a 9 or 10 inch ovenproof frying pan ( cast iron works well ) Preheat the oven to 75 degrees. In a mixing bowl, toss together the apple slices, pear slices, walnuts or pecans and nutmeg. Set aside With an electric mixer, beat together the eggs, flour, brown sugar, milk and vanilla Melt the butter or margarine in the ovenproof frying pan over medium heat. Add the apple mixture. Cook until lightly caramelized, for about 5 minutes, stirring occasionally. Pour the batter over the fruit and nuts. Transfer the frying pan to the oven and bake until the cake is puffy and pulling away from the sides of the pan, about 30 minutes. Sprinkle the cake lightly with powdered sugar and if desired serve with a blob of whipped cream Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page