WE LOVE TO BAKE IN THE CAST IRON SKILLET. WE FIND THAT ANY BAKING RECIPE
with cornmeal added turns out crispy and lightly browned on the outside and moist on the inside.
The cast iron skillet acts like a hearth oven with its dry, even heat. Flatbreads, corn bread, upside-down cakes, and coffee cakes bake perfectly in the cast iron skillet. The skillet is also a great serving piece for presenting your lovely cakes, breads, or tarts. Crusts become golden and the fruit caramelizes beautifully. Turn the skillet upside-down and the bottom surface becomes the perfect pizza stone. You can bake pizzas and flatbreads in the oven, or outdoors in a hot skillet over an open fire or grill. The Spicy Apple Cake, served in the skillet in the middle of your picnic table on the Fourth of July, will be a standout. The skillet’s simple, rustic quality makes everything you serve in it look and taste delicious!

welsh cakes

This recipe was given to us by our dear friend Mary Hanson, who lives in Seattle, and her daughter, Trish Richards, who lives in Cardiff, Wales. These little treats are so delicious and can be eaten warm or cold. Enjoy with a hot cup of tea!

MAKES ABOUT 30 CAKES

•
In a medium bowl, mix together the flour, salt, sugar, cinnamon, allspice, and nutmeg. Cut the butter into the flour mixture. Stir in the currants, egg, and milk. Mix with your fingers until just blended. On a lightly floured surface, roll out the dough to ¼ inch thick and cut out 2-inch rounds. Heat a 10- or 12-inch cast iron skillet over medium-high heat. Cook until lightly browned, about 3 minutes on each side. Transfer to a plate, sprinkle with sugar while still hot, and serve.

Scant 2 cups self-rising flour

¼ teaspoon salt

¼ cup super-fine sugar or granulated sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

⅛ teaspoon freshly ground nutmeg

½ cup (1 stick) unsalted butter

¼ cup currants

1 large egg, beaten

2 tablespoons milk

Sugar, for sprinkling

pear almond cake

This best-of-season pear cake makes a good dessert, topped with whipped cream, or a warm, inviting Sunday morning coffee cake.

MAKES 8 SERVINGS

•
Preheat the oven to 350°F.

•
Cream together the butter and ¾ cup of the sugar until light and fluffy. Beat in the eggs, one at a time. Add the almond extract. Combine the flour, baking powder, and salt and add to the batter. Mix well. Butter a 10-inch cast iron skillet, spread the batter in an even layer in the bottom, and cover with the pears. Dot with the 2 teaspoons butter and sprinkle the remaining sugar over the top. Bake until golden, about 50 minutes.

10 tablespoons unsalted butter, at room temperature

1 cup sugar, divided

2 large eggs

½ teaspoon almond extract

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

3 Bartlett pears, peeled and diced into ½-by-¾-inch pieces

2 teaspoons cold unsalted butter

golden apple buckle

This moist, delicious apple dessert is truly a showstopper any time of the year. The apples fill the skillet, and the batter spreads over the fruit while baking.

MAKES 8 SERVINGS

•
Preheat the oven to 375°F.

•
In a large bowl, mix the apples, sugar, flour, and melted butter. Spread the apples in a 10-inch cast iron skillet.

•
To prepare the topping, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, along with the vanilla. Continue to beat for 1 to 2 minutes. Stir in the flour and baking powder.

•
Spread the batter as evenly as possible over the apples. The batter will continue to spread during baking.

•
Bake until golden, 45 to 50 minutes. Serve warm, topped with whipped cream. It’s easy to reheat the dessert on top of the stove, over low heat.