Rachael Ray: “Pecan Pie” Skillet Cake Recipe

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Rachael Ray: Grant’s “Pecan Pie” Skillet Cake

Grant Melton, in my opinion, is one of the hidden gems in the culinary industry. He’s creative, quirky, and incredibly understanding of exactly what viewers what in terms of recipes. He joined Rachael Ray once again, this time to share his go-to desserts for when you’re a little less experienced in the kitchen. His “Pecan Pie” Skillet Cake looks and tastes just as good as the traditional holiday dessert, if not better, but yet requires half the effort! You’ll want to grab your cast-iron skillet for this one!

To get the recipe, click next page.

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Rachael Ray: “Pecan Pie” Skillet Cake Recipe Ingredients

Rachael Ray: "Pecan Pie" Skillet Cake Recipe

Grant delivered once again, this time with the recipe for his “Pecan Pie” Skillet Cake that’s easy as pie to put together! (jdennes / Flickr)

For the Maple-Whiskey Whipped Cream:

  • 1/4 C powdered sugar
  • 1 tbsp whiskey (optional)
  • 1 C heavy whipping cream
  • 1/4 C dark maple syrup
  • 1/4 tsp salt

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Rachael Ray: “Pecan Pie” Skillet Cake Recipe Directions

  1. Chop 2 1/2 C pecans and leave the last 1 1/2 C whole for topping
  2. Heat a 12-inch cast-iron skillet over medium-high heat
  3. Add the butter and melt, then turn off the heat and add the maple syrup and brown sugar
  4. Whisk until smooth then cool for a few minutes
  5. Once the sugar mixture is cool to the touch, whisk in the eggs
  6. Use a rubber spatula to fold in the baking powder, baking soda, flour, and salt
  7. When a dough is formed, fold in the chopped pecans
  8. Decorate the top with the rest of the whole pecans
  9. Put the skillet into the oven and cook for 30-35 minutes, until slightly brown on top
  10. Take out of the oven and let cool

For the Whipped Cream:

  1. Whip the cream in a stand mixer until soft peaks form
  2. Add in the powdered sugar, salt, and maple syrup
  3. Whip more until well-incorporated
  4. Slice and serve with the Maple Whipped Cream on top

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