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Hummingbird Skillet Cake

For the Cake: Combine sugar, baking powder, salt, cinnamon, cloves, baking soda, nutmeg, eggs, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten, then increase to medium and whip until thick and fluffy, about 5 minutes. Add melted butter in a steady stream, then reduce speed to low and add the flour. Once smooth, add the fruit purée and mix only until well combined. Fold in the toasted pecans with a flexible spatula, scraping the bowl along the bottom and sides to ensure it’s well mixed throughout.

Published at Wed, 25 Jul 2018 07:40:18 +0000