My breakfasts lately are usually quite simple savoury affairs – some veggies (whatever’s in the fridge) fried in a little oil or butter, with an egg thrown in at the last minute, whatever fresh herbs I have on hand, plus a little extra protein if it’s about – some smoked salmon or feta usually. But the other day I was craving something sweet and warming – it may have been due to what seemed to be never-ending grey, gloomy weather, which sparked the need for something warm and comforting.
I remembered seeing a recipe a while back for an apple skillet cake – a concept I had never heard of before – and decided to try my hand at something similar. I didn’t have any apples at the time so instead opted for pears which I fried a little until they were golden and caramalised, added some spices, and then threw it all together with a yummy, mostly grain-free (and completely gluten free) batter. The end result was delicious and light, yet still warm and comforting. One thing I always struggle with when having rich, sweet treats for breakfast, such as pancakes, pastries or sugary porridges or cereals, is that I usually have a sugar crash a few hours later and feel quite sluggish for the rest of the day. This skillet cake however didn’t have that affect – it contains only a small amount of sugar, being sweetened mostly by the fruit, and also quite a bit of protein without too many carbs to lessen the sugar blow.
I absolutely love the texture of this cake – if you come by here often you’d know by now that I’m not the biggest fan of your standard run-of-the-mill cake, this however taste like a cross between a cake and a baked pudding, dotted with moist caramalised spiced pear and sweet bursts of blueberry. It’s best enjoyed hot out of the oven, but it can be enjoyed heated up the next day as well. After that – I’m not sure sorry, it didn’t last that long in our house!
- 2 pears, cored and cubed
- 1 Tbsp honey
- ¼ tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 1 Tbsp butter
- ⅔ cup frozen or fresh blueberries
- Batter
- ¼ cup each almond meal, coconut flour, brown rice flour
- 1¼ cup milk
- 2 Tbsp butter or coconut oil
- 1 egg, lightly whisked
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 heaped Tbsp coconut sugar
- ½ tsp vanilla
- Preheat oven to 200 C | 390 F
- Heat butter in ovenproof pan over medium to high heat.
- Add pear and fry a few minutes until starting to brown on each side.
- Add coconut sugar and cook until golden brown. Stir through spices. Remove from heat and stir through spices to coat.
- To make the batter, add all the dry ingredients to a mixing bowl and then whisk in the wet ingredients.
- Scatter the berries over the pears and then pour over the batter. Bake in 200 C oven 25 - 30 minutes or until a skewer comes out clean.
- Serve topped with fresh berries and coconut yoghurt or whipped coconut cream.
I am exactly the same re breakfast. I love having a sweet breakfast but unless I have enough protein and fat in there it makes me crash and hangry haha. I have been the same with dinners too! I am loving all the veggies with fried eggs at the moment. Can’t get enough of those runny yolks!
This looks fab. I have never made a skillet cake. Looks like this will have to change ;)
Looks absolutely mouthwatering! You always have such amazing ideas, and I love that first photo!
Thank you so much Alessandra x
Ooh, I love skillet cakes, exactly for that reason – that they’re a cross between a cake and baked pudding. They make great desserts too but I like your wholesome dessert for breakfast idea even better! Maybe I make this soon while my mom is here visiting for the holidays!
Thanks Katie – yes the texture is lovely, a nice change from the more traditional cake texture. It makes the perfect special breakfast option too. Hope you have a lovely time with your Mum, and a great Christmas x
I do love baking in my cast iron skillet, so this pear and blueberry cake is definitely one that I have saved to try. Love how simple yet delicious it is. Pinned!
Thanks Thalia!
I’ve recently gotten very fond of savoury breakfasts too. I am usually a oatmeal-or-yoghurt-kind of person, but veggies are wonderful for breakfast :)
I do like a sweet treat from time to time though. I’ve never heard of skillet cakes before but judging by your gorgeous pictures they look wonderful. And it saound great that it is half pudding to me ;)
Yes skillet cake were new to me too, but very glad I found them, they are delicious, and so quick and easy! The perfect sweet breakfast treat Josefine :)
Oh yum! Looks amazing. And love that sunlight in the photos!
Thanks Renee!